Name: Spicy Asian Garlic Mushroom Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 12 oz (340g) noodles (ramen, udon, egg noodles, or rice noodles); 1.5 lbs (680g) mixed mushrooms (shiitake, cremini, oyster), sliced; 8–10 large garlic cloves, thinly sliced or minced; 3–4 tbsp neutral oil (vegetable or avocado); 3 tbsp soy sauce (low-sodium preferred); 2 tbsp vegetarian oyster sauce (or regular); 1–2 tbsp sriracha or chili garlic sauce (adjust to spice preference); 1 tsp chili flakes or fresh red chilies, chopped; 1 tbsp sesame oil; 1 tsp sugar or honey; ½ cup sliced green onions (scallions), divided; 1–2 tbsp toasted sesame seeds for garnish; Optional: ½ tsp black pepper, extra chili oil

Indulge in this irresistible Spicy Asian Garlic Mushroom Noodles dish featuring tender noodles coated in a bold, savory sauce bursting with fresh garlic, fiery chili heat, umami-rich soy, and caramelized mushrooms. Quick to whip up, it’s a comforting yet exciting vegetarian meal perfect for busy weeknights or when craving bold Asian-inspired flavors.

Why You’ll Love This recipe

You’ll absolutely fall in love with this Spicy Asian Garlic Mushroom Noodles because it delivers restaurant-quality flavor in under 30 minutes with minimal effort. The combination of golden, caramelized mushrooms and loads of fragrant garlic creates deep umami that makes every bite addictive.

The sauce strikes the perfect balance—savory from soy and oyster sauce, subtly sweet, and packing a customizable spicy kick that wakes up your taste buds without overwhelming them. It’s completely vegetarian (and easily vegan), making it ideal for meatless days, yet satisfying enough to please everyone.

The textures are heavenly: silky noodles, meaty mushrooms, and a glossy coating that clings beautifully. Plus, it uses pantry staples, requires just one pan for the main cooking, and feels fancy while being super approachable for beginner cooks. Whether you’re feeding a crowd or treating yourself after a long day, this recipe brings comfort, excitement, and pure deliciousness every single time.

Yield: 4 servings

Spicy Asian Garlic Mushroom Noodles Recipe

Fiery, garlicky Asian noodles with caramelized mushrooms in a savory-spicy sauce—quick, umami-packed, and totally addictive.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

12 oz (340g) noodles (ramen, udon, egg noodles, or rice noodles)
1.5 lbs (680g) mixed mushrooms (shiitake, cremini, oyster), sliced
8–10 large garlic cloves, thinly sliced or minced
3–4 tbsp neutral oil (vegetable or avocado)
3 tbsp soy sauce (low-sodium preferred)
2 tbsp vegetarian oyster sauce (or regular)
1–2 tbsp sriracha or chili garlic sauce (adjust to spice preference)
1 tsp chili flakes or fresh red chilies, chopped
1 tbsp sesame oil
1 tsp sugar or honey
½ cup sliced green onions (scallions), divided
1–2 tbsp toasted sesame seeds for garnish
Optional: ½ tsp black pepper, extra chili oil

Instructions

Bring a large pot of salted water to a rolling boil—get those noodles cooking! Cook according to package directions until just al dente (slightly firm), then drain and rinse briefly with cold water to stop cooking. Set aside.
While noodles boil, heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat until shimmering and hot.
Toss in all your sliced mushrooms—spread them out in a single layer if possible. Let them sit undisturbed for 3–4 minutes to develop gorgeous golden-brown edges and release their earthy aroma.
Stir the mushrooms, then add another tablespoon of oil if needed. Keep cooking and stirring occasionally for another 4–5 minutes until they're tender, caramelized, and irresistible.
Push mushrooms to one side, lower heat to medium, and add the sliced garlic. Sauté for 1–2 minutes until fragrant and lightly golden—watch closely so it doesn't burn!
Stir everything together, then pour in soy sauce, vegetarian oyster sauce, sriracha/chili sauce, chili flakes, sugar, and black pepper (if using). Mix well and let the sauce bubble and thicken slightly for 1 minute.
Drizzle in the sesame oil and half the green onions—give it a big stir. The kitchen will smell amazing right now!
Add your cooked noodles to the pan. Using tongs or two spatulas, toss everything enthusiastically so every strand gets coated in that glossy, spicy garlic sauce. Cook 1–2 minutes more to meld flavors.
Taste and adjust—more soy for saltiness, more chili for heat, or a splash of water if it needs loosening.
Transfer to bowls, sprinkle with remaining green onions and toasted sesame seeds, add extra chili oil if you're feeling bold, and dive in while it's hot and steamy!

Notes

For extra heat lovers: top with chili crisp or homemade chili oil.
Gluten-free? Use tamari instead of soy sauce and gluten-free noodles.
Make it kid-friendly by reducing or omitting chili flakes.
Best enjoyed fresh, but leftovers reheat beautifully with a little extra sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 245Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gSodium 780mgCarbohydrates 41gFiber 7gSugar 7gProtein 10g

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

Slice mushrooms evenly for uniform cooking and maximum caramelization—don’t crowd the pan or they’ll steam instead of brown.
Use high heat when sautéing mushrooms to get that golden edge; patience here builds massive flavor.
Don’t overcook the noodles—slightly underdone is best since they’ll finish in the sauce.
Reserve some pasta water to thin the sauce if it gets too thick.
Adjust spice gradually; taste as you go with chili flakes or fresh chilies.
Add garlic toward the end of sautéing to prevent burning and keep it fragrant.
Toss everything quickly over high heat so the sauce emulsifies and coats evenly.
Garnish generously right before serving for the freshest aroma and crunch.

Ingredients Notes

Fresh mushrooms are the star here—shiitake, cremini (baby bella), oyster, or a mix bring earthy depth and meaty texture that pairs perfectly with the bold sauce. Use plenty of fresh garlic (not pre-minced) for that pungent, aromatic punch that defines Asian garlic dishes.

Soy sauce provides saltiness and umami; opt for low-sodium so you control the seasoning. Oyster sauce (vegetarian versions exist) adds rich, caramel-like sweetness—don’t skip it! Sesame oil brings nutty aroma; add it at the end for maximum flavor. Chili flakes, sriracha, or fresh chilies deliver customizable heat.

Noodles like ramen, udon, egg noodles, or rice noodles all work wonderfully—choose ones that hold sauce well. Green onions and optional sesame seeds add freshness and crunch to balance the richness.

Variations and Substitutions

Make it vegan by swapping oyster sauce for vegetarian oyster sauce or hoisin and adding extra soy or mushroom powder for depth. Add protein like crispy tofu cubes, pan-fried tempeh, scrambled eggs, or shredded chicken for a heartier meal. Switch noodles to soba for nutty flavor, spaghetti in a pinch, or gluten-free rice noodles for dietary needs.

Boost veggies with bok choy, broccoli, bell peppers, snap peas, or spinach—stir them in during the last few minutes. Dial up aromatics with grated ginger or lemongrass for brighter notes.

For extra richness, swirl in a tablespoon of butter or vegan butter at the end. If you love sesame, double the oil or sprinkle toasted seeds generously. Turn it milder by reducing chili or add black pepper instead. Experiment with chili crisp or doubanjiang for different heat profiles.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce—avoid microwaving if possible to prevent soggy noodles. Freezing is not recommended as the texture of mushrooms and noodles can become mushy after thawing.