Spicy Ginger Mushroom Noodles

If you like spicy, savory, saucy bowls of noodles, you’re going to love Spicy Ginger Mushroom Noodles.

Yield: 4 side dishes or 2 entrees

Ingredients

12 ounces any variety or assortment of mushrooms, sliced (pictured are shiitake, oyster and enoki*)
1 cup shredded or thinly sliced carrots
2 heads baby bok choy, sliced with leafy greens separated
1 bunch green onions, sliced thin with green tops separated
1/4 cup veggie broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons red chili flakes
1 tablespoon minced garlic
1/2 tablespoon cornstarch
Ginger and garlic to taste
1/2 pound ramen-style or yakisoba noodles (or 2 or 3 packages instant ramen noodles)
Plenty of chili oil + toasted sesame seeds for garnish
Peanut oil (or any oil with high smoke point and neutral flavor)

Pre-cook noodles and rinse with cold water. Set aside.
For the sauce, whisk together veggie broth, soy sauce, rice vinegar, red chili flakes, minced garlic and cornstarch. Set aside.
Preheat wok or skillet to super high heat and add peanut oil. Cook in batches to not overcrowd the pan. In order of longest cooking time to shortest: Carrots + shiitakes, then the oyster and enoki mushrooms.
Transfer out, then add the bok choy (minus the greens), the white bottoms of the green onions and the ginger and garlic.
Make some room, then add the sauce and stir in the noodles.
Finally, add back the cooked mushrooms and carrots.
Garnish with toasted sesame seeds, sliced green onions and as much chili oil as you like.

* Enoki mushrooms should not be eaten raw and should always be thoroughly cooked before consuming.

Make sure you have all your ingredients prepped in advance, this recipe moves fast once you start cooking!

You can add chicken, eggs or shrimp to make this an all-in-one meal.

Recipe and photo used with permission from: The Mushroom Council
Author: Cara Harbstreet, MS RD LD