A flavorful vegan spicy noodle stir fry recipe with mushrooms! Who needs takeout when you can make something this easy and delicious at home?
![One plate of vegan spicy noodle stir fry front and center and another plate in the background.](https://bestservedvegan.com/wp-content/uploads/2021/02/Vegan-Spicy-Noodle-Stir-Fry-13-681x1024.jpg)
I don't know about you, but whenever I am looking to go out to dinner or order delivery, Asian food is my go-to. Noodles from a Thai restaurant, sushi from a Japanese place, or a rice dish from a Chinese joint always sound delicious.
This week I decided to take matters into my own hands and make my own Asian-inspired meal! My boyfriend and I went to a local Asian grocery store to find unique ingredients to add extra dimension to our dish. We picked up several kinds of mushrooms I had never seen before and decided to make a vegan spicy noodle stir fry! Who is with me for team spicy?
Ingredients Needed for Vegan Spicy Noodle Stir Fry
![Overhead of a cast iron skillet with vegan spicy noodle stir fry.](https://bestservedvegan.com/wp-content/uploads/2021/02/Vegan-Spicy-Noodle-Stir-Fry-7-681x1024.jpg)
The best part about this recipe is you can really swap in or out ingredients based on whatever vegetables you have on hand. This is a great recipe if you have some produce on its last days that you need to use.
Here are the ingredients you'll need for the stir-fry:
- Mushrooms (we ended up getting four kinds of mushrooms at the Asian grocery store - king oyster, enoki, wood ear, and crab flavor mushrooms)
- Bok choy
- Green pepper
- Red pepper
- Green onion
- Ginger
- Bean sprouts
- Thai rice noodles
- Cilantro
- Salt and pepper to taste
Here are the ingredients you'll need for the sauce:
- Soy sauce
- Garlic
- Ginger
- Rice vinegar
- Agave
- Vegetable Better Than Bouillon
- Ground bean sauce
- Chili paste
- Oil (I used canola oil for this recipe, but you can use whichever oil you prefer)
- Sesame oil
- Nori
- Chinese five-spice
- Red pepper flakes depending on how spicy you want it
- Smoked paprika
- Cumin
- Ground black pepper
- Salt
What Kind of Noodles to Use in a Stir Fry
![Overhead of Asian noodle stir fry with mushrooms sprinkled in a straight line.](https://bestservedvegan.com/wp-content/uploads/2021/02/Vegan-Spicy-Noodle-Stir-Fry-6-681x1024.jpg)
There are endless options when it comes to selecting a noodle to use for a vegan stir fry! I prefer using a thicker, longer noodle in a stir fry that can hold up to all the tossing and mixing. Here are some options you can try for this recipe:
- Rice noodles: a great gluten-free option that has a tender but not mushy bite.
- Soba noodles: made from buckwheat and water, soba noodles have a slightly nutty, earthy taste.
- Udon noodles: these noodles are slightly thicker than soba noodles and have a more muted taste, making them great in a soup or a stir fry.
- Egg noodles: a popular noodle choice for dishes like chow mien or lo mein. Egg noodles aren't typically vegan, but several brands offer egg-free egg noodles for us vegans!
- Spaghetti, linguine, or fettuccini noodles: not a typical noodle for a stir fry, but these three noodles will definitely do the job, and you most likely have one of these in your pantry already.
- Zucchini or butternut squash noodles: if you are on a health kick and/or low-carb, zucchini or butternut squash noodles are a great option for this recipe.
Recipe Tips and Substitutions
![Overhead of vegan spicy noodle stir fry with different varieties of mushrooms scattered around.](https://bestservedvegan.com/wp-content/uploads/2021/02/Vegan-Spicy-Noodle-Stir-Fry-4-681x1024.jpg)
- Wash and chop all of your vegetables first. The stir-frying process moves quickly once you get into it, so having all of your ingredients prepped makes your life so much easier!
- Prepare double or triple the amount of sauce and store it in your refrigerator or freezer to use in other recipes!
- As I mentioned, we took a trip to our local Asian grocery store and went a little crazy finding unique ingredients. We used four different types of mushrooms for this recipe, but you can use whatever type of mushrooms you'd like.
- If you want a low-carb option, replace the rice noodles with butternut squash noodles or zucchini noodles.
- For a fat-free version of this recipe, use more water and soy sauce for cooking your veggies instead of oil.
![A plate of vegan spicy noodle stir fry placed on two-thirds of the screen with another plate blurred in the background.](https://bestservedvegan.com/wp-content/uploads/2021/02/Vegan-Spicy-Noodle-Stir-Fry-14-681x1024.jpg)
This vegan spicy noodle stir fry has so many things going for it, it's:
Flavorful
Loaded with veggies
Filling
Spicy
Comforting
Cheap
Uses one-pot
Let me know if you try this recipe, and please leave a comment and rating below if you do. Make sure you are also following along on Instagram and Pinterest for more food inspiration!
![A plate of vegan spicy noodle stir fry with chop sticks lifting a bite of noodles up.](https://bestservedvegan.com/wp-content/uploads/2021/02/Vegan-Spicy-Noodle-Stir-Fry-10-681x1024.jpg)
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Vegan Spicy Noodle Stir Fry with Mushrooms
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
Flavorful vegan spicy noodle stir fry recipe with mushrooms! Who needs takeout when you can make something this delicious at home?
Ingredients
For the Sauce:
- 4 tablespoons soy sauce
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 tablespoon rice vinegar
- 2 teaspoons agave
- ½ teaspoon Vegetable Better Than Bouillon
- 2 teaspoons ground bean sauce
- 1 tablespoon chili paste (or more if you want it extra spicy)
- 1 tablespoon oil (can use whatever oil you prefer, I used canola oil)
- ¼ teaspoon sesame oil
- ½ tablespoon shredded nori
- ⅓ teaspoon Chinese five-spice
- ½ - 1 teaspoon red pepper flakes depending on how spicy you want it
- 1 tablespoon smoked paprika
- Pinch of cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
For the Stir-Fry:
- 4 tablespoons oil, divided
- 2 cups king oyster mushrooms, medium diced
- 1 cup crab flavor mushrooms, medium diced
- 1 cup enoki mushrooms, medium diced
- 1 cup wood ear mushrooms, medium diced
- ½ cup bok choy stems, thinly sliced
- ½ cup green pepper, medium diced
- ½ cup red pepper, medium diced
- ¼ cup green onion stems (white part), thinly sliced
- ½ teaspoon ginger, minced
- 2 cups bean sprouts
- 16 ounces Thai rice noodles
- 1 cup green part of box choy, thinly sliced
- 2 tablespoons cilantro for garnish
- Salt and pepper to taste
Instructions
- Bring a pot of water to boil for the rice noodles. Once it boils, add the rice noodles and remove from heat. Let the noodles sit for about 8-10 minutes until they are cooked through. Once cooked, drain the water and rinse the noodles under cold water. Set aside.
- While the waiting for the water to boil and rice noodles to cook, wash and chop all of your veggies so they are ready to go.
- In a medium bowl, mix together all of the sauce ingredients. Set aside.
- Heat a large pan with 2 tablespoons of oil over high heat. Once heated through, add all of the mushrooms with salt and pepper to the pan. Let them sweat for about 3 minutes until they are slightly browned from the hot pan. Put them in a bowl and set aside.
- Add 2 more tablespoons of oil to the pan. Then, add in the bok choy stems, green pepper, red pepper, green onions and ginger. Cook for 2-3 minutes.
- Add in bean sprouts and cook for 1 more minute.
- Turn off the heat and add in the mushrooms and rice noodles. Stir to combine.
- Add in the sauce and mix until completely combined.
- When ready to serve garnish with green part of bok choy and cilantro. Enjoy your homemade takeout!
Notes
Feel free to use whatever mushrooms you have on hand! I went to the Asian grocery store to pick up some speciality mushrooms, but any mushrooms would work great in this recipe.
I love using a cast iron for these types of recipes because they hold heat really well and give a a slight sear to the vegetables.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Entree
- Cuisine: Asian
Nutrition
- Serving Size: 3 Cups
- Calories: 561
- Sugar: 15.7g
- Sodium: 1850mg
- Fat: 15.2g
- Saturated Fat: 5.8g
- Carbohydrates: 78.4g
- Fiber: 4.6g
- Protein: 9.8g
- Cholesterol: 1mg
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Kirby Jeanne says
This looks absolutely amazing and I can’t wait to try it!
Freya says
Yum!! I love the sound of crab flavoured mushrooms too!! A noodle stir fry is one of my fav dishes!!
Elena Contis says
Yes! It was so fun trying out different kinds of mushrooms.
Angie says
Yum!! I love noodles!!!! This looks amazing!
Elena Contis says
I could have noodles all day every day if I let myself!
Jenny says
This sounds absolutely amazing and I can’t wait to try!
Deb says
Added to my list of must try! Great recipe!
Shannon says
Delicious !