A flavorful vegan spicy noodle stir fry recipe with mushrooms! Who needs takeout when you can make something this easy and delicious at home?
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
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
- Bean sprouts
- Thai rice noodles
- Salt and pepper to taste
Here are the ingredients you’ll need for the sauce:
- Soy sauce
- Rice vinegar
- 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
- Chinese five-spice
- Red pepper flakes depending on how spicy you want it
- Smoked paprika
- Ground black pepper
What Kind of Noodles to Use in a Stir Fry
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
- 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.
This vegan spicy noodle stir fry has so many things going for it, it’s:
Loaded with veggies
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!
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Vegan Spicy Noodle Stir Fry with Mushrooms
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Flavorful vegan spicy noodle stir fry recipe with mushrooms! Who needs takeout when you can make something this delicious at home?
For the Sauce:
- 4 tablespoons soy sauce
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon rice vinegar
- 2 teaspoons agave
- 1/2 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)
- 1/4 teaspoon sesame oil
- 1/2 tablespoon shredded nori
- 1/3 teaspoon Chinese five-spice
- 1/2 – 1 teaspoon red pepper flakes depending on how spicy you want it
- 1 tablespoon smoked paprika
- Pinch of cumin
- 1/4 teaspoon ground black pepper
- 1/2 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
- 1/2 cup bok choy stems, thinly sliced
- 1/2 cup green pepper, medium diced
- 1/2 cup red pepper, medium diced
- 1/4 cup green onion stems (white part), thinly sliced
- 1/2 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
- 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!
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
- 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
Keywords: takeout, stir fry, rice noodles, savory, mushrooms
Kirby Jeanne says
This looks absolutely amazing and I can’t wait to try it!
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.
Yum!! I love noodles!!!! This looks amazing!
Elena Contis says
I could have noodles all day every day if I let myself!
This sounds absolutely amazing and I can’t wait to try!
Added to my list of must try! Great recipe!