Mushroom Noodle Stir-Fry using dehydrated mushrooms, mixed vegetables, and a simple stir-fry sauce with optional protein. Mix and match with different vegetables or try out different proteins with this dish. For a gluten-free option, use gluten-free noodles such as rice or edamame noodles.

Ingredients

Mushroom Noodle Stir-Fry

• 1 cup dehydrated shiitake mushrooms
• Water for soaking
• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 large carrot, thinly sliced
• 1/2 yellow squash, thinly sliced
• 2 garlic cloves, minced
• 1 tsp ginger
• 3 Tbs soy sauce
• 1 heading Tbs cornstarch
• 3/4 cup water
• 1 tsp black pepper
• 1 tsp ground ginger
• 1/2 tsp rice vinegar
• 1/2 Tbs brown sugar
• 1-2 Tbs sesame oil
• 8-10 oz. rice or wheat noodles
• Roasted tofu (optional)

Directions

1. Begin by soaking the mushrooms in a large bowl of tepid water for about 1 hour. If you are roasting tofu, begin pressing the tofu at the same time.
2. When draining the mushrooms after soaking, save about 1 cup of the mushroom water.
3. When you’re ready to cook, prepare the vegetables.
4. Then, create a stir-fry sauce by mixing the cornstarch, minced garlic, soy sauce, water, rice vinegar, brown sugar, and seasonings in a medium bowl.
5. If you are roasting tofu, preheat the oven to 420ºF and prepare the tofu accordingly.
6. In a large skillet, set heat to medium high.
7. Once hot, add the sesame oil, enough to coat the pan.
8. Then, begin sautéeing the onion, cooking for about 5 minutes.
9. Then, add the mushrooms, carrots, and squash and continue to cook until the vegetables are soft and tender.
10. Meanwhile, bring a pot of water to a boil, incorporating the cup of mushroom water from before.
11. Once the water reaches a boil, add in your noodles and cook accordingly to their packaging.
12. When the noodles are cooked or al dente, drain and rinse in warm water.
13. Return the noodles to the pot and lightly toss in a drizzle of sesame oil and soy sauce.
14. Once the vegetables are softened, create a space in the middle of the pan to pour the stir-fry sauce into and allow it to darken and bubble for a couple of minutes.
15. Then, fully mix the vegetables into the sauce and cook for another 5-7 minutes.
16. Serve the vegetable stir fry over the noodles and enjoy!

Nutrition Information

Nutrition Disclaimer

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