Spicy Ginger Mushroom Noodles


Servings: 4 side dishes or 2 entrees
If you like spicy, savory, saucy bowls of noodles, you’re going to love this one!


  1. Pre-cook your noodles and rinse with cold water. Set aside.
  2. For the sauce, whisk together veggie broth, soy sauce, rice vinegar, red chili flakes, minced garlic and cornstarch. Set aside.
  3. Preheat your wok or skillet to super high heat and add peanut oil. Cook in batches to not overcrowd the pan. In order of longest cooking time to shortest:
    • Carrots + shiitakes, then the oyster and enoki mushrooms.
    • Transfer out, then add the bok choy (minus the greens), the white bottoms of the green onions, and the ginger and garlic.
    • Make some room then add the sauce and stir in the noodles.
    • Finally, add back the cooked mushrooms and carrots.
  4. Garnish with toasted sesame seeds, sliced green onions, and as much chili oil as you like.

Recipe Notes:

Tip: Make sure you have all your ingredients prepped in advance, this recipe moves fast once you start cooking!

Tip: You can add chicken, eggs, or shrimp to make it an all-in-one meal.

*Enoki mushrooms should not be eaten raw and should always be thoroughly cooked before consuming.

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