Vegetarians and vegans will like this quick and simple mushroom noodle stir-fry (just leave out the pork). We had been drying some black mushrooms on the windowsill and were seeking a simple way to use them.
After only a few weeks of drying, we were pleasantly surprised by their high quality and delicious flavor. If you can get fresh shiitakes, then drying mushrooms is a breeze. Dried shiitake mushrooms are also widely available at Asian grocery stores.
Ready for a quick and simple stir-fry?
- 8 oz. of fresh or dried noodles
- 6 oz. of ground pork
- 7 dried shiitake mushrooms
- 1 ¼ cup of onions or scallions
- 3 tablespoons of water
- 1 ½ tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of oil
- 1 tablespoon of shaoxing wine
- 2 teaspoons of dark mushroom soy sauce
- ½ teaspoon of sesame oil
- 1/8 teaspoon of ground white pepper
- The dried mushrooms should be soaked in water for at least one hour, preferably two. Reserve 1 cup of the liquid from soaking the mushrooms (you can also use chicken or veggie stock if you don’t like the mushroom flavor as much) by straining it through a coffee filter.
- Remove and discard the woody bases. Following this, cut the mushrooms into thin slices.
- In a food processor, finely dice the onion or scallion and set it aside. If you’re going to use onions, set aside some of the green section, slice them lengthwise into thin strips, and then soak them in cold water. They’ll look pretty when curled up and can be used as a garnish. You should also get the ground pork ready.
- Create a slurry out of the cornstarch and water and set it aside.
- Noodles can be prepared al dente by boiling them in two quarts of water, then rinsing them in warm water and draining them.
- Put 1 tablespoon of oil in the wok and heat it up to high. After a minute, add the ground pork and toss until it begins to brown. Put in the onion, stir for a minute, and then add the mushrooms and shaoxing wine.
- Cook for 1 minute before adding mushroom water, soy sauce, sesame oil, and white pepper. Simmer for roughly 5 minutes on low heat. Mushrooms that have not been given enough time to soak will need a bit of additional water and cooking time.
- Cornstarch slurry should be added to the mixture until it reaches the desired consistency, which should be just thick enough to coat a spoon. If your noodles are still a bit sticky at this stage, give them a short rinse in hot water in the colander to loosen them up before you put them into the wok and coat them in the sauce. Put the noodles in a bowl, sprinkle with scallions, and serve the delicious Easy Mushroom Noodle Stir-Fry!