Mushroom Soy Sauce Noodles
Your 10‑minute, Chinese‑inspired umami fix: silky soy sauce noodles with seared mushrooms and scallions.
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
2
Chinese‑inspired and ultra‑fast, this bowl riffs on soy-sauce noodles you might grab from a late-night cart—simple, savory, and satisfying. A quick sear on mushrooms builds deep umami, while a splash of noodle water helps the sauce cling silkily, giving you that takeout‑style sheen without the wait.
Light soy brings bright salinity; a touch of dark soy adds color and a whisper of molasses. Keep the heat high, don’t crowd the pan, and you’ll coax surprising depth from just a handful of ingredients—perfect for nights when “10 minutes” is all you’ve got.
Ingredients
- 200 g dried wheat noodles (egg‑free, medium thickness)
- 200 g mushrooms, thinly sliced (shiitake, cremini, or button)
- 2 cloves garlic, finely sliced
- 2 spring onions, sliced (whites and greens separated)
- 15 ml neutral oil (rapeseed or sunflower)
- 10 ml toasted sesame oil
- 25 ml light soy sauce
- 5 ml dark soy sauce (optional, for colour and depth)
- 5 g sugar (or 3 g brown sugar)
- 30–50 ml reserved noodle cooking water
- Pinch white pepper
- Chilli flakes, to taste (optional)
Nutrients
- fibersource
From mushrooms and spring onions
- niacinsource
From mushrooms
- proteinsource
From wheat noodles and mushrooms
- seleniumgood
From mushrooms
- riboflavingood
From mushrooms
Instructions
- 1
Bring a medium pot of salted water to a boil. Cook noodles until just tender (check packet, usually 3–5 minutes). Reserve 50 ml cooking water, then drain.
- 2
While the water heats, slice mushrooms, garlic, and spring onions. Heat a wide pan over high heat; add neutral oil.
- 3
Sear mushrooms without crowding, 2–3 minutes, until golden and fragrant. Add garlic and spring onion whites; stir 30 seconds.
- 4
Reduce heat to medium-high. Add light soy, dark soy (if using), sugar, and sesame oil. Pour in 30 ml noodle water; simmer 15–30 seconds to form a glossy sauce.
- 5
Add drained noodles. Toss vigorously 30–60 seconds until evenly coated, loosening with a splash more noodle water if needed. Season with white pepper and chilli flakes to taste.
- 6
Finish with spring onion greens. Serve immediately, piping hot.
Chef's Tip
For best browning, cook mushrooms in a hot pan in a single layer; if needed, sear in two batches to avoid steaming.
Fun Fact
Light soy is used mainly for seasoning; dark soy is thicker and adds colour and a touch of sweetness—mixing both is a classic home‑cook trick across many Chinese kitchens.
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