Delicious and easy vegan mushroom and scallion rice noodles tossed in homemade sweet and spicy Asian sauce. Ready in 20 minutes with simple ingredients.
Pad Thai style mushroom and scallion rice noodles have made their entry to my weekly menu! You know it, you know me... anything mushroom, anything garlic, anything Asian inspired - it automatically becomes my favourite. Yes I know I have said this for this mushroom rice recipe, and this mushroom samosa recipe and also this mushroom puffs recipe, that is my number one on Pinterest 😀 but please, pretty please, give this vegetarian rice noodle recipe a fair chance too, will you?
Glossy garlicky rice noodles, loaded with mushrooms (use button, or shiitake or oyster, you do you!), lots of greens in the form of scallions (spring onions) tossed in a delicious and easy sweet and spicy sauce. I promise you will love this quick and simple gluten free recipe that is ready in just twenty minutes!
How to make mushroom and scallion rice noodles?
Ingredients for mushroom and scallion rice noodles:
- RICE NOODLES: Regular rice noodles, or brown rice noodles. Thin or thick, however you like.
- SCALLIONS: Depending on where you live, they may be either called spring onions or scallions - the green part only in this recipe.
- MUSHROOMS: Button mushrooms, or shiitake mushrooms or oyster. I have used button mushrooms for this recipe. If you are using dried shiitake, click here to see the method.
- SAUCE: Sweet and spicy sauce made using brown sugar, sesame oil, low sodium soy sauce, sriracha (or any spicy sauce), garlic and vegetable stock.
Simply cook some mushrooms, add cooked rice noodles, scallions and sauce - all in one. Mix well and serve hot. So perfect for a quick Asian inspired vegan meal or if you are celebrating meatless Monday 😀
Literally takes twenty minutes to cook, start to finish, this recipe has become my favorite rice noodle recipe.
Tips, Possible questions/ variations
RICE NOODLES: For best results, soak the rice noodles in hot water instead of fully cooking them. This will prevent the rice noodles from sticking together. Add the rice noodles to the sauce, just after they have softened up - the liquid in the sauce (including vegetable stock) will soften the noodles further and cook them fully.
ADDITIONS: Highly recommend adding some bok choy or baby corns & tofu. This recipe is for Asian rice noodles is vegan and vegetarian, and can be easily adapted for chicken rice noodles --> add some cooked chicken cubes, or even some basil for extra flavour.
SIMILAR ASIAN INSPIRED VEGAN & VEGETARIAN RECIPES: If you are looking for more Asian inspired rice recipes with similar flavour, highly recommend this recipe for one pot garlic mushroom rice or this recipe for basil, mushroom rice with crispy tofu.
IF YOU ARE A FAN OF TOFU, I am sure you will like this quick and easy recipe for peanut sauce tofu and broccoli rice bowls.
More vegetarian Mushroom recipes to try from the blog
- Mushroom ramen noodles
- Mushroom vol-au-vents
- Balsamic mushroom pasta
- Creamy spinach & mushroom pasta
- Vegan and vegetarian mushroom potstickers (gyozas) pan fried dumplings
- Mushroom samosas
Here is the video for how to make Mushroom and Scallion Rice Noodles
Mushroom and Scallion Rice Noodles
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4-5 servings 1x
Description
Delicious and easy vegan mushroom and scallion rice noodles tossed in homemade sweet and spicy Asian sauce. Ready in 20 minutes with simple ingredients.
Ingredients
- 300 grams rice noodles
- 1 cup scallions/ spring onions (chopped)
- 300 grams mushrooms
- 3 tbsp oil
Sweet and Spicy Asian Sauce
- 1 tablespoon brown sugar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 teaspoon garlic
- 1/2 cup vegetable stock (see notes)
Instructions
- To a wok/ pan, add oil and let heat for a few seconds on high flame. Add mushrooms and cook until browned and caramelised.
- While the mushrooms are cooking, cook the rice noodles as per package instructions (or soak in hot water)
- In a large bowl, mix all ingredients listed under "sauce".
- To the cooked mushrooms, add cooked/ soaked rice noodles, spring onions and sauce.
- Cook for a few minutes until the sauce has nicely evaporated and the noodles are well coated in the sauce and look glossy.
- Serve hot and enjoy!
Notes
Vegetable Stock: If you can not find vegetable stock, simply mix vegetable stock cube with hot water until dissolved. Use 1 cube for every 1 cup of hot water. This is the brand I use in my kitchen to make vegetable stock.
Keywords: vegan, vegetarian, asian, meal, rice, noodles
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