Name: Wok Tossed Asian Mushroom Egg Noodles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Asian
Ingredients: 300–350 g (10–12 oz) fresh or dried egg noodles; 500 g (1 lb) mixed mushrooms (shiitake, oyster, cremini/button, enoki — sliced or torn); 4–5 garlic cloves, finely minced; 1 tbsp fresh ginger, grated or finely minced; 3–4 green onions (scallions), sliced (whites and greens separated); 2½ tbsp neutral oil (vegetable, canola, or peanut); 1 tbsp toasted sesame oil (for finishing); 3 tbsp light soy sauce; 1 tbsp dark soy sauce (for color); 2 tbsp oyster sauce (or vegetarian version); 1 tsp sugar or honey; ½ tsp white pepper; ¼–½ tsp chili flakes or chili oil (optional); 3–4 tbsp water or mushroom soaking liquid

This vibrant wok-tossed dish combines silky egg noodles with a medley of earthy mushrooms stir-fried in a savory soy-garlic-ginger sauce. Quick to prepare, it’s bursting with Asian-inspired umami, subtle sweetness, and a hint of sesame — comforting, satisfying, and ready in under 30 minutes.

Why You’ll Love This Recipe

You’ll fall head over heels for this recipe because it’s incredibly fast yet feels like a restaurant-quality meal. The high-heat wok technique creates that irresistible slightly charred, caramelized edge on the mushrooms while keeping the noodles perfectly chewy and glossy.

It’s loaded with deep umami from multiple types of mushrooms and a balanced soy-based sauce that clings beautifully to every strand. This dish is vegetarian (easily vegan), highly customizable, uses pantry staples, and delivers massive flavor with minimal effort.

Whether you’re feeding a family or treating yourself after a long day, it hits all the comfort-food notes with an elegant Asian twist — plus cleanup is a breeze since everything happens in one wok!

Yield: 4 servings

Wok Tossed Asian Mushroom Egg Noodles Recipe

Quick wok-tossed egg noodles with savory mushrooms, garlic, ginger, and soy sauce — umami-rich Asian comfort food.

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 32 minutes

Ingredients

300–350 g (10–12 oz) fresh or dried egg noodles
500 g (1 lb) mixed mushrooms (shiitake, oyster, cremini/button, enoki — sliced or torn)
4–5 garlic cloves, finely minced
1 tbsp fresh ginger, grated or finely minced
3–4 green onions (scallions), sliced (whites and greens separated)
2½ tbsp neutral oil (vegetable, canola, or peanut)
1 tbsp toasted sesame oil (for finishing)

For the sauce:

3 tbsp light soy sauce
1 tbsp dark soy sauce (for color)
2 tbsp oyster sauce (or vegetarian version)
1 tsp sugar or honey
½ tsp white pepper
¼–½ tsp chili flakes or chili oil (optional)
3–4 tbsp water or mushroom soaking liquid

Instructions

Get everything ready first — this dish cooks lightning-fast! Slice mushrooms, mince garlic and ginger, separate green onion whites/greens, mix the sauce in a small bowl, and set it all within arm's reach.
Cook the noodles — Boil egg noodles according to package directions until just al dente (usually 3–5 minutes). Drain, rinse briefly with cold water to stop cooking, and toss with ½ tsp oil to prevent sticking. Set aside.
Heat your wok screaming hot — Place wok over highest flame for 2–3 minutes until smoking lightly. Add 2 tbsp neutral oil and swirl to coat.
Sear the mushrooms beautifully — Add mushrooms in a single layer (work in batches if needed). Let them sit undisturbed 1–2 minutes until golden-brown edges form, then stir-fry 2–3 minutes until tender and caramelized. Remove to a plate.
Aromatics time! — Add remaining ½ tbsp oil if needed, then toss in garlic, ginger, and green onion whites. Stir-fry 30–45 seconds until fragrant and golden (don't burn!).
Bring back the mushrooms — Return mushrooms to the wok and give everything a quick toss to combine those lovely flavors.
Pour in that magic sauce — Give your sauce a quick stir, then pour it over the mushrooms. Stir-fry 1 minute — it should bubble and thicken slightly, coating everything in glossy goodness.
Add the noodles — Slide in the cooked noodles. Using two spatulas or tongs and a tossing motion, mix everything vigorously for 1–2 minutes so sauce clings to every strand and noodles get slightly charred edges.
Finish with love — Turn off heat. Drizzle toasted sesame oil and toss once more. Taste and adjust (more soy? chili? pinch of sugar?). Scatter green onion greens on top.
Serve immediately — Dish into warm bowls, add extra chili oil or sesame seeds if desired, and dig in while it's hot and steamy!

Notes

Fresh noodles give the best texture, but dried work wonderfully — just don't overcook. For maximum wok hei (breath of the wok), use a carbon steel wok and very high heat. This dish is naturally vegetarian — use vegetarian oyster sauce for full vegan version.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 164Total Fat 13gSaturated Fat 1gUnsaturated Fat 12gSodium 1095mgCarbohydrates 10gFiber 3gSugar 4gProtein 4g

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 the hottest wok heat possible — preheat for 2–3 minutes so mushrooms sear instead of steam.
Don’t overcrowd the wok; cook mushrooms in batches if needed for best caramelization.
Toss noodles vigorously at the end (classic wok hei technique) for smoky flavor and even sauce coating.
Prep all ingredients before heating the wok — this dish moves fast!
Taste and adjust sauce before adding noodles — it should be slightly stronger than you want as noodles absorb it.
For extra glossy noodles, add a splash of noodle cooking water when tossing.

Ingredients Notes

Egg noodles bring that classic chewy, springy texture that holds sauce beautifully — fresh or dried both work great (fresh needs less cooking time). A mix of mushrooms (shiitake for depth, oyster/cremini/button for meaty texture, enoki for delicate crunch) creates layered flavor and interesting mouthfeel.

Garlic and ginger are non-negotiable aromatic foundations in Asian cooking — fresh is best. Soy sauce (light + dark) provides salt and rich color; oyster sauce adds sweet-savory umami (vegetarian versions exist). Sesame oil at the end gives nutty aroma. Green onions add freshness and crunch. Optional chili adds gentle heat without overpowering the mushrooms.

Variations and Substitutions

Make it vegan by using vegetarian oyster sauce or extra hoisin + soy. Add protein: toss in sliced chicken, shrimp, beef, tofu, or tempeh after mushrooms. Switch mushrooms — use only one type (all shiitake for luxury, all button for budget) or add wood ear fungus for crunch.

Add veggies: bok choy, bell peppers, snap peas, carrots, or broccoli florets for color and nutrition. Noodles: swap egg noodles for rice noodles, udon, soba, or ramen. Spice level: add chili garlic sauce, fresh chilies, or Szechuan peppercorns for heat.

Sauce twist: add hoisin for sweetness, black bean sauce for fermented depth, or peanut butter for creamy satay-style. Garnish options: sesame seeds, crushed peanuts, cilantro, fried shallots, or lime wedges.

Storage Options

Best eaten fresh, but leftovers keep well. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water to loosen the noodles — microwave works but texture softens. Not ideal for freezing as noodles become mushy when thawed.