Mushroom noodle bowls are my take on the Asian classic dish Chow-mein. My daughter, Sophia loves chow-mein and it’s her go-to dish at any Chinese restaurant. Not wanting to offend anyone or the classic dish itself, I’m just calling them noodle bowls and serving them up with classic Asian ingredients and flavors.
I don’t know about you, but I could eat pasta several times a week and I know I’m not alone! Because I believe that so many people love pasta I decided to put an Asian twist on an Italian favorite. That way you can still have what you love and crave, but with a different flavor profile.
Noodles
Lets talk noodles! Chow-mein noodles are generally stir-fried and sometimes even crispy while lo-mein noodles are usually boiled and then stir fried with a sauce and veggies. When deciding what kind of noodle to use in this recipe I tried a few different ones all giving me a delicious bowl of noodles. So here are your options… Long Life noodles are a made of egg and wheat and typically found in an Asian market. Classic chow-mein noodles can sometime be found in your local grocery store in the Asian food section, but I usually buy thin spaghetti, because its the easiest to find and most accessible. All are great and work perfectly well, just follow the package directions for cooking.
Whats in the bowl
These mushroom noodle bowls are packed full of flavors like garlic, scallions, and ginger. The baby bella mushrooms are sautéed in these aromatics creating a rich full flavor that you know and love. Next, hearty dinosaur kale is cooked down with scallions and everything is tossed in a spicy soy-hoisin sauce which coats the noodles making you want to slurp them up as fast as you can!
Vegetarian or Not
The recipe gives you the option to add ground beef, but it’s a great vegetarian dish without the meat. If you have been trying to cut back on meat this would be the dish to do it with. Try it next week for “meatless Monday”, I promise you won’t miss a thing! I can’t wait for you to try these mushroom noodle bowls.
Mushroom Noodle Bowls
Your favorite noodles tossed with baby bella mushrooms, kale, ginger, and garlic all coated with a spicy soy-hoisin sauce.
Ingredients
- 8 oz. Baby Bella Mushrooms (Cremini), sliced
- 1 bunch of Dinosaur Kale (Lacinato Kale), chopped
- 4 scallions, thinly sliced
- 2 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sesame oil
- *1 pound ground beef (any ground meat will work) *Optional
- 2 tbsp Hoisin Sauce
- 1/4 cup soy sauce
- 1-2 tsp Siracha hot sauce
- 12 oz. noodles (Spaghetti, Long-life noodles, Chow Mein noodles)
Instructions
Prepare noodles according to package directions. If noodles are finished before being ready to toss into veggies and meat drizzle with some olive oil to prevent the noodles from sticking together.
1. Heat 1/2 tbsp sesame oil in a large high-sided pan over medium-high heat. Add ginger and garlic. Cook for about 1 minute, stirring constantly to avoid burning the garlic.
2. Add mushrooms and cook for about 5 minutes until just starting to turn brown.
3. Add kale and scallions. Season with a pinch of salt and pepper about 1/8 tsp each. Stir to combine. Cook until veggies soften for about 3 minutes.
FORK IN THE ROAD!
>>>If you are using meat in the recipe continue>>>
4. Remove vegetables from the pan to a separate plate and set them aside. Wipe out the pan with a wet paper towel and return pan to medium-high add remaining 1/2 tbsp sesame oil.
5. Pat beef dry with paper towels. Add beef once the oil is shimmering. Season beef with 1/4 tsp salt breaking up with the back of a wooden spoon cook until brown about 5-7 minutes.
6. *Add hoisin, soy sauce, and Siracha cook and stir until sauce is bubbly and meat is fully coated for about 1 minute.
7. Return noodles to the pan and stir to coat with sauce. Add veggies and stir again until everything is combined. About 1 minute more.
8. Remove from heat. Taste and add more salt or soy sauce if needed.
9. Divide between bowls and serve.
>>>If you are not using meat in the recipe>>>
*After veggies have softened Do Not Remove them from the pan just proceed (with step 6) with adding hoisin sauce, soy sauce, & Siracha. Stir. The sauce will start to bubble. Reduce heat to low and add the cooked noodles. Stir to combine the veggies and sauce. Cook for another minute to ensure the noodles are evenly coated with sauce and warmed through. Taste and add more salt or soy sauce if needed. Divide between bowls and serve.
Notes
- Baby Bella Mushrooms or Cremini mushrooms are like baby Portabella mushrooms. They are small with a round brown top. I find the flavor to be richer than a white mushroom. If you can't find baby bella it's still ok to use a basic white mushroom, the flavor just won't be as robust.
- The mushrooms can be diced if you prefer not to have big slices of mushrooms in the dish. I find when I dice the mushrooms small my kids (or any mushroom hater) tolerate them better!
- Feel free to play around with the sauce. Adding more hoisin or soy if you want. Siracha hot sauce can be very spicy. If you've never tried it before start with only 1 tsp. If you are wanting more spice feel free to top your bowl with a drizzle of it.
- This recipe can be either vegetarian or made with meat. Both ways are equally delicious. So try it with or without the meat. Also, feel free to substitute ground turkey, ground chicken, or even a plant-based meat-like "Beyond Meat" or "Impossibe Burger."
