Description
These King Oyster Mushroom Noodles are a delicious, umami-packed Chinese-style vegan ramen dish. Featuring meaty roasted king oyster mushrooms, scallions, and a savory-sweet sauce, it’s a quick and satisfying plant-based meal ready in just 35 minutes.
Ingredients
- 12 oz king oyster mushrooms
- 1/2 tsp Chinese five spice powder
- 1 Tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp granulated garlic
- 1 tsp maple syrup
- 1.5 Tbsp shoyu
- 1 Tbsp white sesame seeds
- Olive oil for drizzling
- 16 oz buckwheat brown rice soba noodles (or 6 squares of brown rice ramen noodles)
- 10 scallions, thinly sliced (white parts and green tops separated)
- 5 garlic cloves, thinly sliced
- 1 pinch red chili flakes or 1 sliced red chili pepper (optional)
- 5 Tbsp Shoyu or Tamari
- 6 Tbsp water
- 2 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
- 1 Tbsp toasted sesame oil + more to taste
- 1 tsp cornstarch
- Black and white sesame seeds for garnish
- 1/3 cup fresh basil for garnish
Instructions
- Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Tear mushroom caps into bite-sized pieces. Shred the stalks with a fork and pull into strips.
- Toss mushrooms with 1.5 Tbsp shoyu. Add Chinese five spice, nutritional yeast, onion powder, chili powder, garlic powder, maple syrup, and toss to coat.
- Spread mushrooms on baking sheet, drizzle with olive oil, and sprinkle with sesame seeds. Roast for 10 minutes, stir, then roast another 10–12 minutes until golden and crisp on the edges.
- Whisk together sauce ingredients: 5 Tbsp shoyu, 6 Tbsp water, 2 Tbsp balsamic vinegar, 2 Tbsp maple syrup, 1 Tbsp toasted sesame oil, and 1 tsp cornstarch. Set aside.
- Cook noodles in boiling water until al dente. Drain and rinse under cold water.
- Heat a skillet with olive oil. Sauté white parts of scallions with salt and chili flakes until soft and slightly golden. Add green tops and cook until wilted and lightly browned. Set aside.
- In the same skillet, sauté sliced garlic in olive oil until soft. Add sauce and simmer for a couple minutes until slightly thickened.
- Add noodles to the sauce and toss to coat. Stir in sautéed scallions (reserve some for garnish).
- Top noodles with roasted mushrooms. Garnish with remaining scallions, sesame seeds, and fresh basil. Serve warm.
Notes
- Use gluten-free tamari if needed to keep the dish gluten-free.
- Adjust chili to taste for desired spice level.
- Mushrooms can be roasted ahead of time and reheated.
- Fresh Thai basil adds extra flavor if available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
