Asian Peanut Mushroom Noodles Recipe

This vibrant Asian Mushroom Yakisoba Noodles dish features chewy wheat noodles stir-fried with a colorful mix of shiitake, oyster, and shimeji mushrooms, crisp vegetables, and a glossy, savory-sweet sauce. Bursting with umami and subtle wok hei, it’s a quick, satisfying Japanese-inspired meal perfect for busy weeknights or cozy dinners.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Asian Mushroom Yakisoba because it’s incredibly flavorful yet surprisingly simple to whip up in under 30 minutes. The combination of meaty mushrooms delivers deep, earthy umami that rivals any meat-based version, while the classic yakisoba sauce—sweet, tangy, and savory—coats every strand of noodle perfectly.

It’s completely customizable, vegetarian (and easily vegan), packed with vegetables for freshness and crunch, and far better than takeout. Whether you’re craving comfort food, feeding a crowd, or wanting a healthier stir-fry, this recipe delivers restaurant-quality taste with minimal cleanup and everyday ingredients.

Yield: 4 servings

Asian Peanut Mushroom Noodles Recipe

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Savory stir-fried yakisoba noodles loaded with mixed mushrooms, crisp veggies, and glossy umami sauce—quick & delicious!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 400g (about 14 oz) pre-cooked yakisoba noodles (or fresh ramen/ramen-style noodles)
• 200g shiitake mushrooms, stems removed and thinly sliced
• 150g oyster mushrooms, torn into pieces
• 100g shimeji mushrooms, root ends trimmed
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• ¼ small green cabbage (about 200g), thinly shredded
• ½ red bell pepper, thinly sliced (optional for color)
• 3–4 green onions, sliced (whites and greens separated)
• 3 tablespoons neutral oil (divided)

For the Yakisoba Sauce:

• 3 tablespoons vegetarian oyster sauce (or mushroom-based)
• 3 tablespoons soy sauce (or tamari)
• 2 tablespoons Worcestershire sauce (vegan if preferred)
• 2 tablespoons ketchup
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• Optional: pinch of black pepper or Japanese curry powder

Instructions

1. Get everything ready and smiling! Chop all your veggies and mushrooms first—thin slices and julienne cuts cook quickly and look gorgeous in the finished dish. Whisk together your yakisoba sauce in a small bowl until smooth and glossy. This sweet-savory magic is what makes the dish irresistible!
2. Wake up those noodles. If using pre-cooked yakisoba packets, gently loosen them in hot (not boiling) water for 30–60 seconds, then drain well. This prevents clumping and helps them soak up all that delicious sauce later. Set them aside like they're ready for their close-up.
3. Heat things up! Grab your largest wok or skillet and place it over high heat. Add 1 tablespoon of oil and let it shimmer—hot pan = happy stir-fry.
4. Mushroom magic moment. Toss in all the mushrooms with a pinch of salt. Stir-fry for 3–4 minutes until they release moisture, turn golden, and smell insanely aromatic. Mushrooms are the heart of this dish—give them space to brown for maximum flavor! Remove to a plate.
5. Veggie party time. Add another tablespoon of oil to the same pan. Throw in the onion, carrot, bell pepper (if using), and cabbage. Stir-fry for 2–3 minutes until crisp-tender and vibrant. Keep things moving so nothing burns—keep the crunch!
6. Welcome back, mushrooms! Return the golden mushrooms to the pan along with the white parts of the green onions. Give everything a joyful toss to mingle flavors.
7. Noodle entrance! Push veggies to the side and add the prepared noodles to the center. Drizzle the last tablespoon of oil over them and let them sit for 30 seconds to get slightly crispy edges—yum! Then mix everything together gently.
8. Sauce showdown. Pour in your beautiful yakisoba sauce all at once. Toss vigorously for 1–2 minutes until every noodle is coated in that shiny, fragrant glaze and everything smells like heaven. Taste and adjust seasoning if needed—more soy? More sweetness? You got this!
9. Final flourish. Turn off the heat and sprinkle the green parts of the green onions over the top for freshness and color. A little aonori or sesame seeds make it extra pretty and authentic.
10. Serve and enjoy the compliments! Dish up immediately into warm bowls. Grab your chopsticks and dive in—this is comfort food at its finest!

Notes

This recipe is naturally vegetarian; use vegan substitutes for oyster sauce and Worcestershire to make it fully plant-based. Fresh mushrooms give the best texture and flavor—avoid canned if possible. Adjust vegetable quantities to your liking; it's very forgiving!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 374Total Fat 14gSaturated Fat 1gUnsaturated Fat 13gSodium 1219mgCarbohydrates 57gFiber 6gSugar 10gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Use high heat and a large wok or skillet to achieve that authentic smoky wok hei flavor—don’t overcrowd the pan.
• Loosen pre-cooked yakisoba noodles in hot water for 30 seconds to prevent sticking during stir-frying.
• Prep all ingredients before heating the pan, as the cooking moves fast.
• Taste and adjust the sauce at the end—add more soy for saltiness or ketchup for sweetness.
• For extra char, let mushrooms sit untouched for a minute to brown before stirring.
• Aonori (dried seaweed flakes) or toasted sesame seeds sprinkled on top add an authentic Japanese finish.

Ingredients Notes:

Yakisoba noodles are pre-cooked wheat noodles found in the refrigerated section of Asian markets or grocery stores; they have the perfect chewy texture for stir-frying and absorb sauce beautifully.

A mix of mushrooms (shiitake for deep umami, oyster for velvety texture, shimeji for delicate crunch) creates layers of flavor and makes this dish feel hearty without meat. Fresh vegetables like cabbage, carrot, onion, and bell pepper provide sweetness, crunch, and color balance.

The sauce combines Worcestershire (or vegan version), soy sauce, oyster sauce (vegetarian/mushroom-based), ketchup, and sugar for that signature tangy-sweet-savory profile typical of Japanese yakisoba. Neutral oil with a high smoke point (like vegetable or avocado) ensures clean frying without burning.

Variations and Substitutions:

Make it vegan by swapping regular Worcestershire and oyster sauce for vegan versions (mushroom oyster sauce works wonderfully). Add protein like pan-fried tofu cubes, tempeh, edamame, or soy curls for extra heartiness. Switch mushrooms to whatever you have—cremini, king oyster, enoki, or portobello all shine.

For gluten-free, use tamari instead of soy sauce and 100% buckwheat soba noodles (though texture differs slightly). Add spice with sriracha, chili flakes, or ginger. Include more greens like bok choy, bean sprouts, or spinach in the final minutes. For a low-carb twist, substitute shirataki or zucchini noodles. Add curry powder (Japanese-style) for a subtle twist on flavor depth.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or oil to revive the texture—microwaving works but noodles may soften. Not ideal for freezing, as vegetables become mushy and noodles lose chewiness upon thawing.

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