Shiitake Mushroom Garlic Noodles

Watch how to make it here

This Shiitake Mushroom Garlic Noodles recipe was inspired by Chef Helene An’s garlic noodles at Thanh Long in San Francisco. Although these noodles are typically served with Dungeness crab, today we will be enjoying these fragrant noodles with shiitake mushrooms and bok choy. This recipe is perfect for an easy weeknight dinner.

Notes:

  1. The best noodles for this recipe are spaghetti, ramen noodles, Chinese wheat noodles, or udon.
  2. I used Wan Ja Shan’s Vegetarian Mushroom Oyster Sauce for this recipe. It can be found at most Asian grocery stores or on Amazon
  3. Store leftovers in the fridge for up to 2 days.

Prep Time

10 min

cooking time

15 min

Servings

1

total time

25 min

Difficulty

Easy

Ingredients

1
*Mushrooms*
2
3 oz fresh shiitake mushrooms, sliced
3
1.5 tsp soy sauce
4
1 tsp sugar
5
1 tbsp oil
6
*Garlic noodles*
7
6 garlic cloves, minced
8
2 tbsp soy sauce
9
1 tbsp vegan mushroom oyster sauce
10
1 tbsp sugar
11
2 tbsp water
12
2 tbsp vegan butter
13
1 tsp ground black pepper
14
100g uncooked spaghetti

Cooking Instructions

1
1
Clean the shiitake mushrooms by gently brushing off any dirt with a damp paper towel. Cut into slices. Saute the mushrooms in a nonstick pan with oil, sugar, and soy sauce for about 5-7 minutes until golden. Set aside.
2
2
Cook the spaghetti according to the package instructions.
3
3
Combine the garlic sauce ingredients in a bowl: minced garlic, soy sauce, mushroom oyster sauce, sugar, and water.
4
4
In a nonstick pan, heat up the vegan butter. Once melted, add the garlic sauce and allow it to simmer before adding the cooked spaghetti. Mix everything well together and add 1/4 cup of pasta water, if needed. Cook for a couple more minutes and remove from the pan.
5
5
Add ground black pepper to the spaghetti. Serve with shiitake mushrooms and your choice of green vegetables.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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