King Oyster Mushroom Noodles
This post may contain affiliate links. Read our disclosure policy.
Meet your new favorite go to mushroom noodles recipe aka Chinese style mushroom ramen lusciously coated in a silky umami sauce brimming with scallions and meaty king oyster mushrooms. Unbelievably delicious, satisfying and easy to make, a vegan recipe for the win!
King Oyster Mushroom Noodles
I haven’t been so excited about a recipe in a long time, these king oyster mushrooms noodles tick all the boxes, better than any take-out and might just become your go to mushroom ramen for years to come. The mushrooms are shredded, seasoned and roasted until perfectly crisp edges form all around them and the flavors concentrate into a rich umami symphony in every bite. I bet you’ll go back for seconds!
About The Noodles
- Varieties – I make this dish with different varieties of ramen noodles and my favorite buckwheat brown rice soba. The most important thing here is to cook them al dente (so stand by and take good care not to overcook them) and immediately drain in a colander and rinse under cold water to stop the cooking process. This will ensure long slurpy noodles stay intact even after being tossed around in the sauce to coat them well.
- Scallions – The recipe calls for 10 whole scallions making use of both the white and green parts for ultimate flavor. Technically you could call these scallion noodles as they are such an important component of the flavor profile here and can be enjoyed on their own or served as a side dish. If your scallions are on the skinnier side you could even use more, think 2 bunches or so.
- Garlic – 5 cloves of garlic thinly sliced and pan fried in some olive oil until soft gives the dish just the perfect garlic infusion without any bitterness. Keep a close eye on it as it cooks fast and you really don’t want to burn it.
- The Sauce for Noodles – it’s a luscious silky emulsion of shoyu, balsamic vinegar, a touch of sweetness from maple syrup and just enough toasted sesame oil for that unique “je ne sais quoi” that makes your tastebuds sing. It is slightly thickened with a pinch of cornstarch but in all honestly not really necessary so feel free to skip it if desired.
How to Prep King Oyster Mushrooms
Depending on the size of the caps you can simply tear them into small size pieces then use a fork to shred the sides of the thick stalks. Using your fingers simply pull them apart into strips, some thinner some thicker for a variety of textures as the thinner ones will get more crisp all around as they shrink during roasting while the thicker ones will stay meatier.
Seasoning the Mushrooms
- Chinese Five Spice Powder Seasoning – for its unique flavor combination that perfectly compliments my noodles without taking away from each other. This mix contains the perfect ratio of cinnamon notes, fennel, cloves, star anise and white pepper. 1/2 teaspoon goes a long way as those are uniquely fragrant spices, only add more after you have tested the original recipe.
- Shoyu – or tamari as a base of extra umami and savoriness.
- Onion + Garlic Powders – both aromatics that compliment the main flavor profile.
- Nooch – aka nutritional yeast or vegan gold, this savory seasoning is not only delicious but also packed with nutrients in B vitamins, don’t skip it if you have it.
- Maple Syrup – just a touch of sweetness here balances the umami and also helps with the caramelization process during roasting.
- White Sesame Seeds – a nice touch to the esthetic of the final dish, they get lovely and nutty during roasting but it’s ok to skip if you don’t have any.
Mushroom + Noodle Recipes
- Miso Shoyu Ramen
- Tropical Tofu Noodles
- Vegan Ramen Soup
- Miso Noodle Soup
- Garlic Spicy Noodles
- Fried Oyster Mushrooms
- Mushroom Barley Soup
- Mushroom Ragu
- Mushroom Leek Pasta
- Vegan Scallops
- Vegan BBQ
How to Make King Oyster Mushroom Noodles
King Oyster Mushroom Noodles
Meet your new favorite go to mushroom noodles recipe aka Chinese style mushroom ramen lusciously coated in a silky umami sauce brimming with scallions and meaty king oyster mushrooms.
Print Recipe
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
The Noodles
- 16 oz buckwheat brown rice soba noodles (or 6 squares of brown rice ramen noodles from Lotus foods or your favorite ramen)
- 10 scallions thinly sliced (white parts thinly slices + green tops into 1/2 inch pieces + separated)
- 5 garlic cloves thinly sliced
- 1 pinch red chili flakes or 1 sliced red chili pepper - optional for heat
The Sauce
- 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 + white sesame seeds for garnish
- 1/3 cup fresh basil for garnish
Instructions
The Mushrooms
- Preheat oven to 400”F and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl tear the caps of the mushrooms and break them into bite size pieces. Using a fork shred the sides of the stalks then use your fingers to pull them apart into strips.12 oz king oyster mushrooms
- Add the shoyu and toss the pulled mushrooms until coated all over. Add the spices and toss everything to coat well. Spread on the prepared baking sheet, drizzle generously with olive oil and sprinkle with the sesame seeds.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, olive oil for drizzling, 1 Tbsp white sesame seeds
- Roast the mushrooms in the preheated oven for 10 minutes, give everything a stir and cook another 10 to 12 minutes until golden with crisp edges and done to your liking but taking care not to burn them.
- The Sauce
- Whisk together all the sauce ingredients and set aside (shoyu, water, balsamic, maple + sesame oil & corn starch).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, 1 pinch red chili flakes
The Noodles
- Bring a pot of water to a rolling boil and cook the noodles until al dente. Drain in a colander and rinse under cold water immediately to stop the cooking process and prevent sticking.16 oz buckwheat brown rice soba noodles
- Preheat a heavy bottom pan over medium heat with a good drizzle of olive oil.
- Slice the white parts of the scallions thinly and sauté them with a pinch of salt and red chili flakes until softened and they start to get some color. Slice the green tops into 1/2 inch pieces and add them to the skillet, continue sautéing until wilted and they also start to get a little color. Transfer to a bowl and set aside.10 scallions
- To the same skillet add a drizzle of olive oil and sauté the thinly sliced garlic until fully softened. Add the sauce and simmer for a couple of minutes until it starts to slightly thicken (it won’t get very thick, just enough to help it cling to the noodles).5 garlic cloves
- Add the noodles to the sauce and toss to coat all over. Stir in the cooked scallions (reserve some for garnish) and top with the roasted mushrooms.16 oz buckwheat brown rice soba noodles
- Serve garnished with some of the reserved scallions, sesame seeds and some fresh basil.black + white sesame seeds for garnish, 1/3 cup fresh basil for garnish
Video
Notes
- How to Prep King Oyster Mushrooms for Roasting - Depending on the size of the caps you can simply tear them into small size pieces then use a fork to shred the sides of the thick stalks. Using your fingers simply pull them apart into strips, some thinner some thicker for a variety of textures as the thinner ones will get more crisp all around as they shrink during roasting while the thicker ones will stay meatier.
- Chinese Five Spice Powder Seasoning - for its unique flavor combination that perfectly compliments my noodles without taking away from each other. This mix contains the perfect ratio of cinnamon notes, fennel, cloves, star anise and white pepper. 1/2 teaspoon goes a long way as those are uniquely fragrant spices, only add more after you have tested the original recipe. Do Not Skip This!
- Noodle Varieties - I make this dish with different varieties of ramen noodles and my favorite buckwheat brown rice soba. The most important thing here is to cook them al dente (so stand by and take good care not to overcook them) and immediately drain in a colander and rinse under cold water to stop the cooking process. This will ensure long slurpy noodles stay intact even after being tossed around in the sauce to coat them well.
- Scallions - The recipe calls for 10 whole scallions making use of both the white and green parts for ultimate flavor. Technically you could call these scallion noodles as they are such an important component of the flavor profile here and can be enjoyed on their own or served as a side dish. If your scallions are on the skinnier side you could even use more, think 2 bunches or so.
Nutrition
Calories: 122kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1458mg | Potassium: 678mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 3mg
Servings: 4 people
Calories: 122kcal
The sauce with all the scallions is outstanding! The mushroom texture is divine just like any pulled meat and the flavor with the Chinese 5 spice makes it tastes like the best take out I ever had but better. Thai recipe is gold, thank you for sharing.