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Mushroom and Scallion Rice Noodles

  • Author: Sheenam
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 4-5 servings 1x


Delicious and easy vegan mushroom and scallion rice noodles tossed in homemade sweet and spicy Asian sauce. Ready in 20 minutes with simple 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)


  1. To a wok/ pan, add oil and let heat for a few seconds on high flame. Add mushrooms and cook until browned and caramelised.
  2. While the mushrooms are cooking, cook the rice noodles as per package instructions (or soak in hot water) 
  3. In a large bowl, mix all ingredients listed under "sauce".
  4. To the cooked mushrooms, add cooked/ soaked rice noodles, spring onions and sauce. 
  5. Cook for a few minutes until the sauce has nicely evaporated and the noodles are well coated in the sauce and look glossy.
  6. Serve hot and enjoy!


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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