Hoisin Mushroom Noodles Asian Recipe
This irresistible Hoisin Mushroom Noodles dish brings bold Asian flavors to your table in under 30 minutes. Juicy mixed mushrooms are stir-fried until golden, then tossed with chewy noodles in a glossy hoisin-based sauce that’s sweet, salty, and deeply umami. Finished with garlic, ginger, and crisp vegetables for the perfect balance of texture and taste.
Why You’ll Love This Recipe:
You’ll fall head over heels for this Hoisin Mushroom Noodles recipe because it’s incredibly fast and satisfying — ideal for busy weeknights when you crave something comforting yet exciting.
The star is the luxurious hoisin sauce that clings beautifully to every strand of noodle and mushroom, delivering that classic sweet-salty-umami punch found in the best Asian takeout. Mushrooms provide a meaty texture and rich earthiness, making this dish feel hearty and filling even without meat.
It’s naturally adaptable (vegan-friendly with easy swaps), packed with aromatic garlic and ginger for depth, and customizable with your favorite veggies. Best of all, it uses pantry staples and comes together in one pan, meaning minimal cleanup and maximum flavor payoff. Whether you’re feeding a family or treating yourself, this recipe delivers restaurant-quality results with everyday ease.
Hoisin Mushroom Noodles Asian Recipe
Quick vegan hoisin mushroom noodles stir-fry: chewy noodles in sweet-savory sauce with garlic, ginger, and earthy mushrooms.
Ingredients
- 300g (10-12 oz) noodles (ramen, udon, or rice noodles)
- 500g (1 lb) mixed mushrooms (shiitake, oyster, cremini, sliced or torn)
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or neutral oil)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
- 2 cups bok choy or broccoli, chopped
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Optional toppings: sesame seeds, chili flakes, extra green onions
Instructions
- Get everything ready and smiling — This dish comes together fast, so prep is your best friend! Slice or tear your mushrooms into bite-sized pieces, mince the garlic, grate the ginger, chop the bok choy, and slice the green onions (keep white parts separate from greens). Boil a large pot of water for the noodles.
- Cook those noodles perfectly — Drop your noodles into the boiling water and cook according to package instructions until just al dente (still a little firm). Drain, rinse briefly with cold water to stop cooking, and toss with a tiny drizzle of sesame oil so they don’t stick. Set aside — your silky base is ready!
- Heat up the wok magic — Place a large wok or skillet over high heat and add the vegetable oil. Let it get smoking hot — this is the secret to gorgeous golden mushrooms!
- Sauté the mushrooms to golden perfection — Add the mushrooms in a single layer (work in batches if needed). Let them sit undisturbed for 2-3 minutes to brown beautifully, then stir-fry for another 3-4 minutes until tender and caramelized. They’ll shrink and smell incredible!
- Aromatics join the party — Toss in the garlic, ginger, and white parts of the green onions. Stir-fry for 30-60 seconds until fragrant — your kitchen will smell like an Asian restaurant dream!
- Bring in the greens — Add the bok choy or broccoli and stir-fry for 2 minutes until bright green and slightly tender-crisp. We want that lovely crunch!
- Create the glossy sauce magic — Pour in the hoisin sauce, soy sauce, and remaining sesame oil. Stir everything together so the mushrooms and veggies get coated in that gorgeous sticky goodness.
- Thicken it up just right — Give the cornstarch slurry a quick stir, then pour it in. Toss continuously for 1 minute until the sauce turns glossy and clings lovingly to everything.
- Noodles meet their soulmate — Add the cooked noodles to the wok. Gently toss and fold for 1-2 minutes so every strand gets bathed in sauce. If it looks dry, splash in a tablespoon of water.
- Finish with flair and serve hot — Turn off the heat, sprinkle with green onion tops, sesame seeds, and chili flakes if you like a kick. Divide into bowls, take a moment to admire your masterpiece, and dig in while it’s steaming and irresistible!
Notes
This recipe is naturally vegan (use vegan hoisin if needed). Adjust hoisin and soy for your preferred sweetness/salt level. For crispier mushrooms, coat them lightly in cornstarch before frying (like some viral versions). Pairs wonderfully with a side of cucumber salad or steamed dumplings.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 304Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gCholesterol 0mgSodium 610mgCarbohydrates 48gFiber 9gSugar 8gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Use a very hot wok or large skillet to get nice caramelization on the mushrooms — this intensifies their flavor and prevents sogginess.
- Don’t overcrowd the pan when cooking mushrooms; cook in batches if needed so they brown instead of steam.
- Reserve some noodle cooking water to thin the sauce if it gets too thick — the starch helps it cling better.
- Taste and adjust seasoning at the end; hoisin varies in saltiness, so add extra soy or a touch of sugar if desired.
- For extra crunch, toss in veggies like bell peppers or carrots at the last minute so they stay vibrant.
- Garnish generously with sesame seeds, green onions, and chili flakes right before serving for the best presentation and flavor pop.
Ingredients Notes:
Hoisin sauce is the heart of this dish — it’s a thick, sweet, and savory Chinese condiment made from fermented soybeans, garlic, vinegar, and spices, giving that signature glossy coating and umami depth. Mixed mushrooms (shiitake, oyster, chestnut, or cremini) bring different textures and intense earthy flavor; fresh ones are best for maximum taste and bite.
Noodles like ramen, udon, or rice noodles work wonderfully — choose ones that hold sauce well without becoming mushy. Garlic and ginger are essential aromatics that provide warmth and zing. Soy sauce adds necessary saltiness and balances the sweetness of hoisin. Sesame oil brings nutty aroma (use it at the end for best flavor).
Green onions and optional veggies like bok choy or broccoli add freshness and color. A touch of cornstarch slurry helps create that restaurant-style silky sauce texture. Overall, these accessible ingredients combine to deliver bold, layered Asian-inspired taste.
Variations and Substitutions:
Make it gluten-free by choosing gluten-free hoisin sauce, tamari instead of soy sauce, and gluten-free noodles (rice or buckwheat work great). For a spicier version, add chili garlic sauce, sriracha, or fresh chilies during stir-frying. Swap mushrooms for tofu, tempeh, or chicken/beef strips if you want a protein boost.
Use different greens like spinach, kale, or snap peas instead of bok choy. For a nuttier twist, stir in peanut butter to the sauce or top with crushed cashews/peanuts. Replace hoisin partially with oyster sauce (non-vegan) or teriyaki for a different flavor profile.
Add extras like bean sprouts, shredded carrots, or edamame for more nutrition and crunch. If avoiding oil, use broth to sauté. These swaps keep the dish versatile while preserving its addictive sweet-savory character.
Storage Options:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb sauce, so add a splash of water when reheating. Reheat in a skillet over medium heat with a little oil or water, stirring frequently until warmed through. Avoid freezing, as the texture of mushrooms and noodles can become mushy after thawing.
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