Chilli Oil Mushroom Noodles
Chilli Oil Mushroom Noodles
Ingredients
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame seeds
For the Noodles and Mushrooms
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 12 ounces closed cup mushrooms, sliced
- 4 green onions, chopped, divided
- 4 cups vegetable broth
- 12 ounces flat rice noodles
- 1 tablespoon fresh ginger, grated
For Garnish
- 2 tablespoons chili oil, or as needed
- 1 teaspoon sesame seeds, additional, for garnish
- 2 green onions, additional, chopped, for garnish
Instructions
- 1
In a small bowl, combine the light soy sauce, hoisin sauce, balsamic vinegar, honey, and 1 teaspoon of sesame seeds. Stir until well combined and set aside.
⏱️ 3 min
- 2
In a large skillet or wok, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 3
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 5-7 minutes until they are softened and have released their liquid.
⏱️ 7 min
- 4
Stir in half of the chopped green onions (reserve the other half for later). Add 2 tablespoons of the prepared sauce to the mushroom mixture and stir to coat. Remove the mushroom mixture from the skillet and set aside.
⏱️ 3 min
- 5
Pour the vegetable broth into the same skillet (no need to clean it). Bring the broth to a boil over high heat. Add the flat rice noodles and cook according to package directions, typically 3-5 minutes, until tender. Drain the noodles, reserving about 1/4 cup of the cooking liquid if the sauce seems too thick later.
⏱️ 7 min
- 6
Return the drained noodles to the skillet. Add the grated fresh ginger and the remaining prepared sauce to the noodles. Toss thoroughly with tongs until the noodles are evenly coated.
⏱️ 3 min
- 7
Divide the sauced noodles among serving bowls. Top each bowl with the reserved mushroom and green onion mixture. Drizzle generously with chili oil.
⏱️ 3 min
- 8
Garnish with additional sesame seeds and the remaining chopped green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Oil Mushroom Noodles
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame seeds
For the Noodles and Mushrooms
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 12 ounces closed cup mushrooms, sliced
- 4 green onions, chopped, divided
- 4 cups vegetable broth
- 12 ounces flat rice noodles
- 1 tablespoon fresh ginger, grated
For Garnish
- 2 tablespoons chili oil, or as needed
- 1 teaspoon sesame seeds, additional, for garnish
- 2 green onions, additional, chopped, for garnish
Instructions
- 1
In a small bowl, combine the light soy sauce, hoisin sauce, balsamic vinegar, honey, and 1 teaspoon of sesame seeds. Stir until well combined and set aside.
⏱️ 3 min - 2
In a large skillet or wok, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 3
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 5-7 minutes until they are softened and have released their liquid.
⏱️ 7 min - 4
Stir in half of the chopped green onions (reserve the other half for later). Add 2 tablespoons of the prepared sauce to the mushroom mixture and stir to coat. Remove the mushroom mixture from the skillet and set aside.
⏱️ 3 min - 5
Pour the vegetable broth into the same skillet (no need to clean it). Bring the broth to a boil over high heat. Add the flat rice noodles and cook according to package directions, typically 3-5 minutes, until tender. Drain the noodles, reserving about 1/4 cup of the cooking liquid if the sauce seems too thick later.
⏱️ 7 min - 6
Return the drained noodles to the skillet. Add the grated fresh ginger and the remaining prepared sauce to the noodles. Toss thoroughly with tongs until the noodles are evenly coated.
⏱️ 3 min - 7
Divide the sauced noodles among serving bowls. Top each bowl with the reserved mushroom and green onion mixture. Drizzle generously with chili oil.
⏱️ 3 min - 8
Garnish with additional sesame seeds and the remaining chopped green onions. Serve immediately.
⏱️ 2 min