This oyster mushroom noodle stir fry is the perfect recipe for a quick and easy vegan meal. It is ready in just 30 minutes and is packed with flavors and textures that will leave you craving for more.
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Stir-fries are a great way to enjoy a quick and healthy meal. This oyster mushroom noodle stir fry is packed with umami flavor and the juicy mushrooms complement the chewy noodles perfectly.
Asian dishes taste incredible, and even more if they are plant-based. For more such dishes try my pad woon sen and yum woon sen recipes.
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❤️ Why you’ll love it
This oyster mushroom noodle stir-fry is a go-to recipe for me because it is not only simple to make but also incredibly flavorful. The combination of oyster mushrooms, tofu, and rice noodles makes it a hearty and satisfying dish that is perfect for a quick weeknight dinner.
I love how the oyster mushrooms in this recipe soak up all the flavors of the sauce, making them the star of the dish. Paired with the tofu and tender-crisp broccoli, every bite is a mix of textures and tastes that will have you coming back for more.
The best part is that this recipe is completely plant-based, but it is so delicious that you won’t even miss the meat. It is a great way to introduce more vegetables into your diet without sacrificing flavor or satisfaction.
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🧾 Key ingredients
This recipe is not only delicious; it also calls for ingredients that are easy to find at your local grocery store. You may even have some of them in your kitchen already.
Rice noodles are the heart of this dish. They are not only delicious and gluten-free, but they also soak up the flavors of the dish, making every bite a treat.
Oyster mushrooms and firm tofu are the stars of this dish. They provide a meaty texture and are a great source of plant-based protein.
Broccoli, garlic, and red chilies add a wonderful depth of flavor to this dish. They provide a perfect balance of heat and freshness.
Fresh basil and mint are the perfect finishing touch for this dish. They add a pop of color and a burst of fresh flavor.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this delicious oyster mushroom noodle stir-fry, the most important piece of equipment you will need is a good quality wok or a large, high-sided skillet. It will allow you to cook your ingredients quickly and evenly over high heat ensuring the flavors are well distributed throughout the dish.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Prepare the rice noodles according to the instructions on the package. At the same time, parboil the broccoli. This means cooking the florets in boiling water until they start to soften but remain a bit crunchy, which should take about 5 minutes.
STEP 2
Prepare the oyster mushrooms for cooking. Start by cleaning them with a dry cloth if needed. Next, cut off the last bit of the stem. Then, shred the mushrooms with your fingers.
STEP 3
Press the firm tofu to remove excess water, and then cut it into cubes or slices, whichever you prefer. If you want your tofu to be extra crispy, you can fry it in advance without any sauce. Simply preheat a skillet over medium heat, add a bit of oil, and fry the tofu cubes until they get a golden brown crust.
Making the oyster mushroom noodle stir fry
STEP 1
Preheat a wok or a large skillet over medium heat, and add high heat-resistant vegetable oil, such as sunflower or coconut oil. Lower the heat, then add chopped garlic and red chili peppers. Stir and cook for 1 minute.
STEP 2
Add soy sauce (or tamari) and cane sugar to the skillet. Stir continuously and cook until the sugar has melted, and the sauce starts to bubble up. Then, add the shredded oyster mushrooms and diced tofu. Saute them for 5 minutes.
STEP 3
Add a bit of water to replace the liquid content that has evaporated, and then add the parboiled broccoli. Saute for an additional 2-3 minutes.
STEP 4
Next, add the cooked rice noodles to the skillet, and stir well until they are covered with the sauce.
STEP 5
Remove the skillet from the heat, and then add fresh basil and mint leaves. Stir to combine, and serve your oyster mushroom noodle stir fry.
💡 Expert tip
The key to this oyster mushroom noodle stir-fry is the preparation of the oyster mushrooms. Instead of slicing them with a knife, shred the mushrooms with your hands. This method not only gives the mushrooms a pleasant, meaty texture but also allows them to soak up the flavors of the dish.
🔄 Variations
Try using different types of noodles. I love to use rice noodles in this recipe because they are light and gluten-free. However, you can easily swap them out for udon noodles or even whole wheat noodles if you prefer.
Experiment with a variety of mushrooms. Oyster mushrooms have a mild, delicate flavor that works well in this stir-fry. However, you can try using shimeji mushrooms or king oyster mushrooms for a different texture and flavor.
If you are not a fan of tofu, you can easily substitute it with seitan or tempeh. These are both great sources of plant-based protein and will add a chewy texture to the stir-fry.
🥣 Serving ideas
This oyster mushroom noodle stir fry is a versatile dish that can be enjoyed in a variety of ways. It makes for a delicious main course for lunch or dinner. I love serving it with a side of fresh vegetables like cucumber, bell peppers, or carrots for a well-balanced meal.
You can also enjoy it with a side of steamed rice for a heartier option. The flavors of the stir fry complement the rice perfectly, making for a satisfying and filling meal.
In addition, it can be a great addition to a family-style meal. I often serve it alongside other vegan dishes like spring rolls, lettuce wraps, or dumplings for a fun and delicious feast.
If you have leftovers, this stir fry makes for a great next-day lunch. You can enjoy it on its own or add it to a salad for a refreshing and satisfying meal.
❄️ Storing tips
Storing the oyster mushroom noodle stir-fry is quite easy.
To store, allow the dish to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It should stay fresh for about 3-4 days.
I do not recommend freezing this dish. The texture of the vegetables and noodles can become quite mushy and unappealing upon thaw. It is best to enjoy this stir-fry fresh or refrigerated.
To reheat, simply place the desired portion in a pan over medium heat. You can add a splash of water or vegetable broth to prevent sticking and to help the noodles and vegetables heat evenly.
🤔 FAQs
Can I use a different type of mushroom for this recipe?
Yes, you can. While oyster mushrooms have a unique texture and flavor, you can use other types of mushrooms if that is what you have on hand or prefer. Some great options include shimeji mushrooms, maitake mushrooms, and enoki mushrooms. Just keep in mind that different types of mushrooms may require slightly different cooking times.
Is there a substitute for cane sugar?
Yes, you can use other types of sweeteners like maple syrup, agave nectar, or coconut sugar. If you are using a liquid sweetener, you may need to adjust the amount to achieve the desired level of sweetness.
Do I have to use both basil and mint?
While I highly recommend using both basil and mint for the best flavor, you can use only one if that is what you have on hand. The combination of the two herbs adds a unique and refreshing flavor to the dish, but it will still be delicious with just one of them.
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Thai Oyster Mushroom Noodle Stir Fry
Equipment
Ingredients
- 7 oz Rice noodles
- 7 oz Oyster mushrooms
- 5 oz Firm tofu
- 5 oz Broccoli
- 4 cloves Garlic
- 1 Red chilies skip of use only ¼ chili pepper for a mild spicy flavor
- 1 cup Fresh basil leaves
- 3-4 leaves Fresh mint leaves if you want to use dried than ½ teaspoon
- ⅓ cup Water
- 4 Tbsp Soy sauce or tamari
- 4 tsp Cane sugar
- 1 Tbsp Vegetable oil
Instructions
Preparing ingredients
- Cook rice noodles as per package instructions.
- Parboiling broccoli means you cook the florets in boiling water just until they start to soften but remain still a bit crunchy. It will take approximately 5 minutes.
- All you need to do is 3 steps to prepare oyster mushrooms for cooking. Clean it with a dry cloth if needed. Cut off the last bit of the stem. Shred with your fingers.
Pressing tofu + optional frying
- Use firm tofu and press it. Then cut them into cubes or slices, whichever you prefer.
- While I think the texture of stir-fried tofu is simply delicious in this recipe. If you want your tofu to be extra crispy, you can fry it in advance (without any sauce).
- Preheat your skillet over medium heat. Add a bit of oil and fry the tofu cubes until they get a golden brown crust.
Stir-frying
- Preheat a wok or large skillet over medium heat and add high heat-resistance vegetable oil like sunflower or coconut.
- Lower the heat and add chopped garlic and red chili peppers. Stir and cook for 1 minute.
- Add soy sauce (or tamari) and cane sugar. Stir continuously and cook it until the sugar has melted and the sauce starts to bubble up.
- Add shredded oyster mushrooms and diced tofu. Sautee them for 5 minutes.
- Then, add a bit of water to replace the liquid content that has been evaporated before adding the par-boiled broccoli. Sautee them for 2-3 minutes.
- Add the cooked rice noodles and stir well until they are covered with the sauce.
- Finally, remove it from the heat before adding the fresh basil and mint leaves.
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