Craving a quick, delicious, and plant-based meal? Our Mushroom & Noodle Stir Fry is the perfect answer! This vibrant dish brings together the umami richness of mushrooms, the crisp freshness of baby bok choy, and the satisfying texture of rice noodles, all tossed in a savory, slightly spicy sauce made with coconut aminos, sesame oil, and a touch of sriracha. Ready in under 30 minutes, this stir fry is not only packed with flavor but also customizable—add a drizzle of maple syrup for a hint of sweetness or swap in your favorite veggies. Perfect for weeknight dinners or meal prep, this recipe will make your taste buds dance!
Recipe
4 tbsp. Coconut aminos
2 tbsp. rice vinegar
2 tbsp. maple syrup (optional)
2 tbsp. toasted sesame oil, divided
1 tbsp. sriracha
8 oz. (225g) oyster mushrooms, or sliced shiitake mushrooms
4 oz. (115g) rice noodles
4.2 oz. (120g) carrots, julienned or coarsely shredded
6 green onions, cut into 1”(2.5cm) pieces
12 oz. (340g) baby bok choy stems trimmed, leaves separated
2 tsp. toasted sesame seeds, to garnish
How to Prepare
Add the coconut aminos, rice vinegar, optional maple syrup, 1 tablespoon of sesame oil, and sriracha to a medium bowl, stir to combine and set aside.
Remove the stem of the oyster mushrooms with a sharp knife and discard the stem.
Cook the noodles to al dente, using package instructions.
Heat the remaining sesame oil in a large non-stick skillet or wok, over medium-high heat. Stir-fry the mushrooms for 7 minutes, until golden brown. Transfer to a plate.
Add the carrots and green onions to the skillet and stir-fry for a minute. Add the bok choy and cook for a further minute, until the leaves wilt.
Add the cooked noodles and sauce to the skillet and stir to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
