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Vegan Spicy Noodle Stir Fry with Mushrooms

5 from 6 reviews

  • Author: Elena Contis
  • 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


  1. 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.
  2. 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.
  3. In a medium bowl, mix together all of the sauce ingredients. Set aside.
  4. 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.
  5. 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.
  6. Add in bean sprouts and cook for 1 more minute.
  7. Turn off the heat and add in the mushrooms and rice noodles. Stir to combine.
  8. Add in the sauce and mix until completely combined.
  9. 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