Garnish.
You have got to try this simple twist on the classic chili oil noodle! The mushrooms are spicy and vinegar-y but still perfectly balanced.
Recipe Card
Chili Oil Noodles with Shiitake and Oyster Mushrooms
Description
Shiitake and Oyster mushroom add a nice meaty texture that pairs tremendously well with the noodles.
Ingredients
Chili Oil
Mushroom Mix
Instructions
Instructions
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To start prep all of the veggies and boil a kettle full of water.
Chili Oil
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In an insulated cup or bowl add the soy sauces, black vinegar, brown sugar, ramen packet, veggie bouillon, scallions, garlic, and chili flakes.
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Heat a small saucepan over high heat and add 3 tablespoons of canola oil.
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Heat oil until you start to see it smoke. This will allow the oil to fry the seasonings which results in a blast of flavor.
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Then carefully pour hot oil into the insulated cup. Be careful because the mixture will splatter a bit.
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Once sizzling has stopped, take a spoon and mix together the chili oil. You should smell a delicious aroma of spices in the air.
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Set aside and allow to sit to allow the flavors to fully mix.
Mushroom Mix
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In a small bowl combine soy sauce, balsamic vinegar, brown sugar, garlic, and chili garlic paste. Stir well and set aside. The flavors will come together the longer that this sauce sits.
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Heat a dry non-stick pan over medium high heat. Once pan is warm add the shiitake mushrooms to the pan and cook for 5 minutes. The mushrooms will start to squeal which shows that moisture is being released.
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Pour in the oyster mushrooms and cook for approximately 7 minutes. Use tongs to stir mixture often.
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Add 1 tablespoon of olive oil to the pan. Allow to heat up then add onions to the pan.
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Toss mushroom mix often to avoid burning/sticking. Cook until mushrooms become translucent.
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Turn down heat to a medium low heat and add the sauce to the pan.
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Allow to cook for approximately 5 minutes or until most of the liquid has evaporated.
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Turn off heat and place mushroom mix into a bowl.
Noodles
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Take kettle full of hot water and pour into a medium pot over medium high heat.
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Once water starts boiling add your noodles of choice and cook for a minute or two less than the recommended time on the package.
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Once they are done, drain them and add them back to the pan.
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Take mushroom mix and pour into the pan. Add chili oil and mix well. You want the chili oil to coat everything
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Sprinkle on sesame seeds and scallions. Optional toppings: chili crunch or furikake
Note
* We highly recommend using togarashi, but you can use any of your favorite chili flakes. Togarashi is great because it isn’t too spicy and it adds lovely citrusy notes to the chili oil. We sometimes use just red pepper flakes if we are out of other chili flakes.
** We love Momofuku noodles but any noodle will work. Also, Momofuku if you’d like to sponsor us we would be oh so grateful.
*** We always use the Neapolitan Balsamic Vinegar from Tubby Olive in PA.
**** Olive oil can be substituted for a more neutral oil.
chili oil noodles, shiitake, oyster mushroom, vegan, vegetarian
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