Name: Mushroom Glass Noodles Asian Style Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Asian
Ingredients: 200g (7 oz) dried glass noodles (mung bean or sweet potato starch); 200g shiitake mushrooms, stems removed, thinly sliced; 150g oyster mushrooms, torn into strips; 150g cremini mushrooms, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 3 tbsp neutral oil (vegetable or avocado); 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp dark soy sauce (for color, optional); 2 tbsp sesame oil; 1–2 tbsp brown sugar; ½ tsp black pepper; 2–3 green onions, thinly sliced (for garnish); 1 tsp toasted sesame seeds (optional garnish)

Silky glass noodles tangle with a medley of sautéed shiitake, oyster, and cremini mushrooms in a savory soy-sesame sauce. This quick Asian stir-fry bursts with umami, subtle sweetness, and garlicky aroma — perfect for a comforting weeknight meal that’s naturally gluten-free when using tamari and loaded with satisfying texture.

Why You’ll Love This Recipe:

This Mushroom Glass Noodles dish is pure comfort food magic — it combines the chewy, slippery texture of glass noodles with the meaty richness of multiple mushrooms, creating a deeply satisfying vegetarian (or vegan) main that feels indulgent without any heaviness.

The sauce clings beautifully to every strand, delivering balanced flavors of salty soy, nutty sesame, aromatic garlic, and a hint of sweetness that keeps you coming back for more bites. It’s incredibly quick to prepare (ready in under 30 minutes), uses simple pantry staples, and feels restaurant-quality at home.

Whether you’re craving something cozy on a rainy day, need a fast meatless dinner, or want to impress guests with an elegant yet easy Asian-inspired dish, this recipe delivers on taste, texture, and simplicity every single time.

Yield: 4 servings

Mushroom Glass Noodles Asian Style Recipe

Chewy glass noodles stir-fried with savory mushrooms in a garlicky soy-sesame sauce — quick, vegan Asian comfort food.

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 37 minutes

Ingredients

200g (7 oz) dried glass noodles (mung bean or sweet potato starch)
200g shiitake mushrooms, stems removed, thinly sliced
150g oyster mushrooms, torn into strips
150g cremini mushrooms, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp neutral oil (vegetable or avocado)
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp dark soy sauce (for color, optional)
2 tbsp sesame oil
1–2 tbsp brown sugar
½ tsp black pepper
2–3 green onions, thinly sliced (for garnish)
1 tsp toasted sesame seeds (optional garnish)

Instructions

Get everything ready first — this dish comes together fast, so prep is your best friend! Soak the glass noodles in warm water for 8–10 minutes until soft and flexible but not mushy. Drain and set aside (snip longer strands with scissors if desired).
Prep those gorgeous mushrooms — clean them gently, remove tough shiitake stems, slice shiitake and cremini thinly, and tear oyster mushrooms into bite-sized pieces for the best texture and presentation.
Make the irresistible sauce — in a small bowl, whisk together soy sauce, dark soy sauce (if using), sesame oil, brown sugar, and black pepper until the sugar mostly dissolves. Taste and adjust — it should be savory-sweet with a nutty finish.
Heat up your wok or pan — place a large wok or non-stick skillet over medium-high heat. Add 2 tablespoons of neutral oil and let it get nice and hot (this helps caramelize the mushrooms beautifully).
Sauté the aromatics — toss in the minced garlic and ginger. Stir-fry for 20–30 seconds until fragrant and lightly golden — don’t let them burn, or they’ll turn bitter!
Add the mushrooms in stages — start with shiitake and cremini, stir-frying for 3–4 minutes until they soften and release moisture. Then add oyster mushrooms and cook another 3 minutes — you want golden edges and concentrated flavor.
Bring in the sauce magic — pour in your prepared sauce and stir everything together for 1 minute. The mushrooms will drink up the flavors and become extra glossy and delicious.
Toss in those slippery noodles — add the drained glass noodles to the pan. Gently toss everything using tongs or chopsticks for 2–3 minutes until the noodles are fully coated and heated through. If it looks dry, splash in 2–3 tablespoons of water.
Final flavor boost — drizzle the remaining 1 tablespoon of sesame oil over the top and give one last gentle toss — this adds that restaurant-style aroma we all love.
Plate it up prettily — transfer to a big serving platter or individual bowls. Scatter sliced green onions and a sprinkle of toasted sesame seeds on top. Serve hot and enjoy every chewy, savory bite!

Notes

This dish is naturally vegetarian/vegan-friendly (use tamari). Adjust garlic and ginger to taste — more is always welcome! For gluten-free, double-check your soy sauce label.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 295Total Fat 20gSaturated Fat 2gUnsaturated Fat 18gSodium 781mgCarbohydrates 25gFiber 4gSugar 3gProtein 8g

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:

Soak glass noodles just until softened but still slightly firm — over-soaking makes them mushy.
Slice mushrooms uniformly for even cooking and beautiful presentation.
Use high heat when stir-frying to caramelize mushrooms and intensify their flavor without steaming them.
Taste the sauce before adding noodles and adjust seasoning — glass noodles absorb a lot of flavor.
Toss everything gently with tongs or chopsticks to avoid breaking the delicate noodles.
For extra aroma, drizzle a little extra sesame oil at the very end.

Ingredients Notes:

Glass noodles (also called cellophane, bean thread, or sweet potato noodles) are the star — they’re transparent, gluten-free, and become delightfully chewy when cooked. Shiitake mushrooms bring intense umami and a slightly smoky depth; oyster mushrooms add velvety texture and mild sweetness; cremini (or button) mushrooms provide earthy backbone and affordability.

Soy sauce forms the salty-savory base (use tamari for gluten-free), while sesame oil delivers that irresistible nutty finish. Garlic and ginger are aromatic essentials in Asian cooking — fresh is best for punchy flavor. A touch of brown sugar balances the saltiness and enhances the natural sweetness of the mushrooms. Green onions add freshness and color contrast.

Variations and Substitutions:

Make it vegan by using tamari or coconut aminos instead of regular soy sauce and ensuring your sugar is vegan-friendly. Add protein with crispy tofu cubes, pan-seared tempeh, edamame, or thinly sliced seitan for a heartier version.

For a Korean Japchae twist, include colorful veggies like julienned carrots, spinach, bell peppers, or zucchini — stir-fry them separately and mix in at the end. For a spicier kick, add chili garlic sauce, fresh chilies, or gochujang to the sauce.

Swap in other mushrooms like enoki for delicate texture, king oyster for meaty “scallops,” or wood ear for crunch. If glass noodles are unavailable, substitute with rice vermicelli (though texture will differ). For low-sodium, reduce soy sauce and boost with mushroom powder or extra garlic.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce over time, so add a splash of water or broth when reheating. Reheat gently in a pan with a little oil or in the microwave (covered, with a damp paper towel) to prevent drying out. Freezing is not recommended as the noodles can become mushy after thawing.