Vegan rice noodles with spicy chanterelle mushrooms topped with sesame seeds. This chanterelle mushroom stir fry has so much flavor and it’s ready in under 30 minutes! Every home needs an easy, gluten-free dinner like this Spicy Mushroom and Noodle Stir Fry on their weekly menu.
I first had chanterelle mushrooms when I was living in Oregon. Oregon is a magical place. It’s like a fairy tale, lush, green, and alive. I lived with an adventurous group of people and we went hiking in the most gorgeous places. One of my roommates was really into foraging wild foods and he showed us where the wild chanterelle mushrooms were. I will never forget how magical that day was.
How to cook chanterelles
If this is your first time cooking chanterelle mushrooms, you will notice right away that the mushroom is hearty. It has a meaty texture when cooked and retains a ton of flavor! That’s why they make a great vegan meat alternative. Chanterelles are what add a wonderful texture to this spicy mushroom and rice noodle stir fry but if you don’t have them you can use any type of mushroom- baby bella, portabello, and shitake all will work excellently.
First, make sure to wash the mushrooms very well to remove all the excess dirt. Then for this recipe, I roughly chopped the mushrooms. I wanted to leave them in medium-large pieces because they are the star of the dish and I enjoy having large pieces of mushroom in every bite.
After sauteing the onions, ginger, bell peppers, garlic, and kale, add the chopped chanterelle mushrooms to a hot pan. Toss them in oil and pan sear each side until the mushroom softens and browns. Then the chili sauce is poured into the pan and the mushrooms continue cooking in the sauce. For the full recipe and directions see below.
Why we love this vegan mushroom stir fry with noodles
Our family loves the bold flavors found in Asian food! We never say no to peanut tofu or sticky eggplant served with white rice either! Spicy chili, tangy rice vinegar, and rich toasty sesame oil are the vibrant flavors in this dish. We love this incredibly flavorful dish most of all because it’s made with minimal ingredients!
We love this dish because it’s:
- Flavorful
- Spicy
- Easy
- Aromatic
- Healthy
We decided to keep this stir fry pretty simple. Usually, we clean out the entire fridge and throw all of the vegetables in. But, chanterelle mushrooms have such a unique flavor we wanted them to really shine and not compete with other flavors. If you want more veggies though, go for it! Simply increase the butter, sriracha, rice vinegar, coconut aminos, and sesame oil by 1/2 of the recipe. Then you can load up on all the veggies you choose and make this vegan rice noodles with spicy chanterelle mushroom dish all your own.
Recipe notes and substitutions
This Spicy Mushroom and Noodle Stir Fry is a pretty straight forward recipe, but here are a few answers to commonly asked questions and substitutions.
Rice Noodles- We used regular wide white rice noodles for this dish. They’re naturally gluten-free, easy to make, and taste great! Feel free to swap out with brown rice noodles, soba, or buckwheat noodles instead.
Mushrooms- While this recipe was made with chanterelle mushrooms, as mentioned above, you can use any mushroom you choose. Oyster, shitake, or maitake would be great too!
Coconut Aminos- I really like the flavor of coconut aminos and it makes a great soy free alternative for soy sauce. You could also use tamari instead or if you do not need this recipe to be soy free, you can use traditional soy sauce as well.
Coconut sugar -A touch of coconut sugar helps balance the sauce. Feel free to substitute with brown sugar or a liquid sweetener like agave.
Toasted Sesame Oil- I love the toasted flavor that is added from using toasted sesame oil. However, if you don’t have it you can use coconut oil, olive oil, peanut oil, or vegetable oil. Note that this will change the final flavor!
If you recreate this Spicy Mushroom and Noodle Stir Fry please let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
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Spicy Mushroom and Noodle Stir Fry Recipe
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Spicy Mushroom and Noodle Stir Fry (Vegan & Gluten-free)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Description
This easy to make Asian inspired dish is absolutely delicious! Wild chanterelles mushrooms drizzled with a spicy kick and served with rice noodles.
Ingredients
- 3 Tablespoons toasted sesame oil
- 3/4 cup onion, chopped
- 1 Tablespoon ginger, freshly grated
- 1 cup bell pepper, chopped
- 1 cup kale, chopped
- 2 cups chanterelle mushrooms, roughly chopped
- 3 Tablespoons vegan butter
- 2 Tablespoons water
- 1/4 cup rice vinegar
- 1/2 cup coconut aminos
- 1 Tablespoon coconut sugar*
- 2 teaspoons sriracha
- 1/2 teaspoon red chili flakes*
- 3 Tablespoons sesame seeds, divided
- 1/4 cup bamboo shoots
Instructions
- Wash the veggies, especially the mushrooms thoroughly before using. I like to fill a sink full of cool water and a 1/4 teaspoon of vinegar and let them soak while I chop the rest of the vegetables. Dice the onion, chop the kale, slice the bell pepper into long strips, and roughly chop the mushrooms keeping some larger pieces.
- Grate a 1″ piece of ginger or mince into small pieces.
- Next combine the 1/4 cup rice vinegar, 1/2 cup coconut aminos, 2 tablespoons of water, 1 tablespoon of coconut sugar, 2 teaspoons sriracha, 1/2 teaspoon red chili flakes, and 2 tablespoons of sesame seeds in a small bowl and whisk together.
- In a large saute pan heat 3 tablespoons of toasted sesame oil to medium heat. Add in 3/4 cup of onion and 1 tablespoon of fresh ginger. Sautee for about 2 minutes until fragrant.
- Then add 1 cup of bell pepper and 1 cup of kale to the pan and stir well.
- Next, stir in the mushrooms and add in 3 tablespoons of butter. Cook the mushrooms for about 3 minutes until they start to get soft and turn a darker brown color.
- Then, pour the rice vinegar mixture over the mushrooms and stir well. Toss in the 1/4 cup of bamboo shoots and stir to evenly coat the sauce over all the vegetables.
- Continue to string occasionally while keeping the dish on medium heat. The vinegar will start to evaporate and the sauce will get thicker as the sugar caramelizes. Cook the dish for another 5-10 minutes until the mushrooms are tender and have a meaty texture.
- While the mushrooms are cooking bring a large pot of water to a boil. Then add in the rice noodles and prepare them according to the package instructions. Drain the noodles but reserve 2 tablespoons of pasta water for the next step.
- Then remove the mushroom dish from the heat and add cooked rice noodles to the pan. Toss the noodles and the vegetables together and add the 2 tablespoons of the pasta water back in. Then sprinkle with the remaining 1 tablespoon of sesame seeds.
- Dish the noodle stir fry, top with green onions if desired, and enjoy!
Notes
You may use brown sugar or a liquid sweetener instead of coconut sugar.
This recipe is mildly spicy, if you like it hotter feel free to increase the red chili flakes or omit them for a milder dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
Keywords: chanterelle, stir fry, spicy, mushroom,
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