Noodle-Shroom Stir-Fry

This Noodle-Shroom Stir-Fry has three different types of mushrooms and bok choy! This is one of my favourite stir-fry recipes because I can add different types of mushrooms, or vegetables of my choice, and taste the different types of best-tasting flavours.

The reason I added mushrooms as one of the main ingredients is that there are tons of health benefits we can get when we consume mushrooms.

According to Health Benefits Times, Beech Mushrooms are rich in fibre, protein, and potassium.
Healthline also says Enoki Mushrooms can slow down the growth of cancer cells because of the richness in antioxidants and Wood Ear Mushrooms, on the other hand, can protect your liver from certain substances.

Main Ingredients for Noodle-Shroom Stir-Fry

  • Noodles (you can use noodles of your choice)
  • Garlic
  • Enoki Mushrooms
  • Beech Mushrooms
  • Wood Ear/Jelly Ear Mushrooms
  • Bok Choy
  • Chinese 5 Spices
  • Chili Flakes
  • Soy Sauce

Instructions:

1.) Grab 2 packs of 500g noodles of your choice. Boil in 2.5 glasses of water for about 5-7 minutes. Note: Boiling time depends on the package directions.

2.) In a non-stick frying pan, over low heat, fry 4 cloves of minced garlic. 1 bunch of Enoki mushrooms, 1 bunch of Beech mushrooms, a handful of Wood Ear/Jelly Ear mushrooms, 4 bulbs of Bok Choy. Sauté until the mushrooms release all their moisture and begin to brown on the edges.

3.) Add the cooked and drained noodles along with the vegetables. Season everything with 1 tbsp Chinese 5 Spices, 2-3 tbsp of Soy Sauce. For an extra kick of flavour, add chili flakes. Stir and cook over medium heat until all ingredients are incorporated.

4.) Dig in and enjoy!

Noodle-Shroom Stir-Fry

Noodle-Shroom Stir-Fry

This Noodle-Shroom Stir-Fry has three different types of mushrooms and bok choy! This is one of my favorite stir-fry recipes because I can add different types of mushrooms, or vegetables of my choice, and taste the different types of best-tasting flavours! 
5 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2 people
Calories 960 kcal

Equipment

  • Non-stick Frying Pan

Ingredients
  

For the Noodles

  • 500 g Noodles 2 packs of any noodles of your choice.

For the Stir-Fried Vegetables

  • 4 gloves Garlic
  • 1 bunch Enoki Mushrooms
  • 1 bunch Beech Mushrooms
  • 1 handful Wood Ear Mushrooms
  • 4 bulbs Bok Choy
  • 1 tbsp Chinese 5 Spices
  • 1 tsp Chili Flakes
  • 3 tbsp Soy Sauce

Instructions
 

For the Noodles

  • Grab 2 packs of 500g noodles of your choice. Boil in 2.5 glasses of water for about 5-7 minutes. Note: Boiling time depends on the package directions. 

For the Stir-Fried Vegetables

  • In a non-stick frying pan, over low heat, fry 4 cloves of minced garlic. 1 bunch of Enoki mushrooms, 1 bunch of Beech mushrooms, a handful of Wood Ear/Jelly Ear mushrooms, 4 bulbs of Bok Choy. Sauté until the mushrooms release all their moisture and begin to brown on the edges. 
  • Add the cooked and drained noodles along with the vegetables. Season everything with 1 tbsp Chinese 5 Spices, 2-3 tbsp of Soy Sauce. For an extra kick of flavour, add chili flakes. Stir and cook over medium heat until all ingredients are incorporated.
  • Dig in and enjoy! 

Nutrition

Calories: 960kcalCarbohydrates: 192gProtein: 36gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1543mgPotassium: 673mgFiber: 9gSugar: 8gVitamin A: 394IUVitamin C: 2mgCalcium: 87mgIron: 5mg
Keyword mushroom, vegan, noodles, stir-fry
Tried this recipe?Let us know how it was!

If you want to know how I cooked Peppers Stuffed Mushrooms, click here.

LaBante Fashion with respect

by | Sep 10, 2021

Categories

Advert

TheVeganKind Lifestyle Box

Martina’s Vegan Gift Ideas From iHerb

Strong with Plants paid the full price for these items. These Vegan Gift Ideas' reviews are genuine. Not a sponsored post. I have always wanted to put together the...

Homemade Vegan Thai Curry

I like to make this homemade vegan Thai Curry whenever I want a warm, comforting food that is perfect for cosy, cold nights at home. When the creamy coconut milk is...

Konjac Seaweed Noodle Curry

Today, I experimented with a new recipe called Konjac Seaweed Noodle Curry. In South Korea, there are varieties of noodles you can find made from potatoes, rice,...

Quick and Easy Pumpkin Soup Recipe

This quick and easy Pumpkin Soup recipe will not only warm your tummies but your heart as well. This recipe is the perfect recipe to make when you're in a hurry but...

Chickpeas Walnut Salad

This Chickpea Walnut Salad recipe is super easy to make. It's a combination of some of my most favourite fresh vegetables in just one bite. It's packed with protein,...

5 Main Benefits Of Eating Pumpkin

What are the benefits of eating pumpkins? This autumn season, our pumpkin obsession has surely re-emerged. The pumpkin-flavoured food, decorations, and even real...

Peppers Stuffed with Onion and Mushroom

Peppers Stuffed with Onion and Mushrooms

I personally love this Peppers Stuffed with Onion and Mushrooms recipe because I’m really a huge fan of peppers and I especially love stuffing them. They are...

Banana-na Bake Zero Sugar Vegan Fruit and Nut Cake

Banana-na Bake Zero Sugar

The best thing about this Banana-na Bake Zero Sugar cake is that you don't need to spend time figuring out the perfect egg substitute to make a cake because bananas...

Vegan Beef (TVP) Curry with Rice

Vegan Beef (TVP) Curry with Rice

My version of Vegan Beef (TVP) Curry makes such a great tasty topping for rice! I also use roasted curry powder to give it a ridiculously tasty sauce that...

Advert

Colourful serum bottles on beige plinths with colourful cut out shapes and ingredients imagery.

About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

Advert

£100 Free Credit Banner

Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

Each individual’s dietary needs and restrictions are unique to the individual. Please seek advice from a professional nutritionist or your doctor.

Please see the full disclaimer here.

 

Advert

e-Giftcard

Advert

GreenBay Vegan Groceries Delivered

19 Comments

  1. Jean

    5 stars
    enjoyed the recipe, easy and healthy. I love bokchoy.

    Reply
  2. KEVIN FOODIE

    5 stars
    This is a great Meatless Monday and Ket0-friendly dish. The food explora in me love the different kinds of mushrooms you used. Neve ate them, but love what they bring to the dish. Thanks for sharing.

    Reply
  3. Adriane

    This looks amazing! I am on a major noodle kick right now.

    Reply
  4. Yonca

    Mmm.. mouthwatering! Such a great recipe to try as a mushroom lover.

    Reply
  5. Ivana

    5 stars
    This looks amazing!

    Reply
  6. Mikhaela Alyssa Adarve

    Bok choy is one of their main food essential here the Philippines. This quick preparation meal makes me hungry plus it’s vegan that I love. I would definitely add this on my recipe list.

    Reply
  7. Shelley

    Sounds yummy! I may have to give it a try.

    Reply
  8. Erin

    Just went mushroom foraging and was looking for something to do with wood ear mushrooms. My mouth is watering just thinking about making this, thanks for the idea!!

    Reply
  9. Evie

    We love stir fry in our home. We usually use a store bought stir fry sauce, but your sauce has such simple ingredients, we will have to give it a try. Just the thought has my mouth watering.

    And well, a vegetable stir-fry sounds like a perfect meal with the weather turning a bit colder.

    Reply
  10. Braghan

    I am a mushroom lover so this is a must try new recipe for me!

    Reply
  11. Kelly

    I love a good Asian dish! Enoki mushrooms are one of my favorites. Saving this recipe to try later.

    Reply
  12. Ruth

    This recipe looks delicious. I love mushrooms and I am always on the lookout for meatless recipes!

    Reply
  13. Natascha

    5 stars
    This recipe looks so yummy and easy to make! can’t wait to try it 🙂

    Reply
  14. Scout

    Wow – this recipe’s got 3 different kinds of mushrooms, and I love 5 spice! Looks like a hearty meal 🙂

    Reply
  15. Jeannie

    5 stars
    so delicious and tasty!

    Reply
  16. Sarah

    I recently started eating bok choy more and have been looking for recipes to incorporate it. This one looks so delicious! I can’t wait to try it out!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Vegan Supplement Store Meal Replacement Weight Loss Bundle