I love spending time in the kitchen, it’s cathartic for me. But sometimes, like everyone else, I have to make dinner within twenty minutes. On those nights, I usually opt for noodles. They are super fast to cook and I never need to make a sauce that requires a pan to heat it up. In the past, soba was my go-to. Whip up a peanut sauce, steam some vegetables, toss, and I’m done. While this will continue to be a staple for me, I have some good news, I’ve managed to cut down the time and number of plates/pots/pans to clean with this mushroom, soy sauce, noodle dish.
In fact, you just need one pan. The trick is to buy fresh rice noodles that don’t need to be boiled at all. They just have to be heated up in a pan for a couple of minutes, with your sauce to soften them up, so that they become slightly chewy, soaked in sauce and utterly delicious.
Even though I sometimes have the patience to make dinner that dirties a bunch of little bowls (I love a meal with lots of garnishes, especially if they consist of guacamole and sour cream), sometimes I just can’t handle the fact that I am literally using every bowl that we own (granted, we own very few bowls) and having to wash them at the end of the night. Luckily, with this dish, you just sauté your mushrooms in the pan, make some sauce in a bowl (which you can then eat out of later, making it even more dish-efficient), add the noodles and the sauce to the pan and voila, you have a substantial, warm, flavourful meal on your table in less than 20 minutes. What are you waiting for? 
One Pan Mushroom Noodles
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Quick weeknight dinner! Savory soy sauce and mushrooms coat fresh rice noodles for a flavorful, easy meal.
Ingredients
- 1/3 cups (80 ml) soya sauce
- 1/3 cups (80 ml) water
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 small garlic clove, minced
- a few tbsp olive oil
- 1 garlic clove, minced
- 1 lbs (454 g) mixed mushrooms, I used enokis (whole) and (thinly sliced) cremini
- salt and pepper
- 2 lbs (544 g) fresh rice noodles
- 6 spring onions, roughly chopped
Instructions
- Heat a large pan with a few tablespoons of olive oil over medium-high heat.
- Sauté garlic until it starts to turn golden. Add mushrooms, season with salt and pepper, and sauté until golden brown.
- Mix all of the ingredients for the sauce in a small bowl.
- Add noodles, sauce, and half of the spring onions to the browned mushrooms. Sauté over medium heat until the noodles are softened and have absorbed the sauce.
- Top with the remaining spring onions.
Notes
- For extra flavor, toast the sesame oil in the pan before adding the garlic.
- If fresh rice noodles are unavailable, substitute dried rice noodles; adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 65
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What type of mushrooms work best for this one-pan noodle dish?
Cremini or shiitake mushrooms are good choices because they have enough structure to hold up to high heat and release a savory liquid that flavors the sauce. A mix of both adds more depth.
What kind of noodles should I use?
Egg noodles, udon, or ramen-style noodles all work well here. Avoid very thin noodles like angel hair since they can overcook quickly in the pan liquid.
How do I prevent the noodles from sticking together in the pan?
Stir the noodles regularly after adding the liquid and keep the heat at a medium level so the broth absorbs gradually. Adding a small amount of oil also helps keep the noodles separate.
