Savory Mushroom Noodles With a Delicious Sauce
This dish combines the earthiness of mushrooms with perfectly cooked noodles, all enveloped in a rich, flavorful sauce that tantalizes the taste buds.
Servings: 4 servings
Equipment
- Large Pot
- Skillet or Wok
- Mixing Bowl
Ingredients
Main Ingredients
- 8 ounces Fresh Mushrooms, sliced Use shiitake, cremini, or button mushrooms.
- 8 ounces Noodles Egg noodles or any preferred pasta.
- 4 cloves Garlic, minced
- 2 cups Low-sodium Vegetable Broth
- 3 tablespoons Low-sodium Soy Sauce
- 2 teaspoons Toasted Sesame Oil
- 2 stalks Green Onions, chopped For garnish.
- to taste Black Pepper, freshly cracked
- 1 tablespoon Cornstarch Mixed with 2 tablespoons of water to create a slurry.
Instructions
- 1. Cook the noodles according to package instructions. Drain and set aside.
- 2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown.
- 3. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 4. Pour in vegetable broth and soy sauce, stirring to combine. Simmer for 3-5 minutes.
- 5. Prepare the cornstarch slurry and add it to the simmering sauce, stirring continuously.
- 6. Add the cooked noodles to the skillet and toss gently with the sauce.
- 7. Drizzle sesame oil over the noodles and toss again.
- 8. Garnish with chopped green onions and black pepper before serving.
Notes
Leftover noodles can be stored in an airtight container in the refrigerator for up to three days.