Spicy Sambal Oyster Mushroom Noodles

Dinner

Last week when I got back from Paris I was enjoying that jet lag life where I’d wake up at 4:30am and have nothing to do except lay in bed and drink coffee. Zero light outside doesn’t really inspire productivity. I turned to Facebook and fell down a deep hole of food videos. I watched this one on Bon Appetit Test Kitchen series and was like WOWW I WANT TO EAT THAT.

Pork noodles made with a sweet and spicy tomato sauce. They look so ridiculously delicious. Since we were having a bit of a heatwave in Los Angeles AND I love to vegetarian-ize everything, I replaced the pork with oyster mushrooms (of course, you could use button mushrooms, cremini or shiitakes). We diced them up and cooked them in super hot oil.

We didn’t want mushroom mush, so we took them even further but cooking out the water and then getting to a point where they were sort of crunchy—delicious.

Then the sauce comes together super quickly. There’s sambal oelek—which is an Indonesian chili paste—which I prefer over Sriracha because it doesn’t have any sweet flavor to it—just spicy and flavorful.

After the sauce cooks for a bit just so the flavors are married, the pasta is added and tossed together. It’s a quick dinner recipe that IS SO GOOD.

Sweet and Spicy Oyster Mushroom Sambal Noodles

Print
These spicy and sweet noodles are delicious because of the crispy oyster mushrooms and spicy sambal. 
CourseDinner, Main Course
CuisineAmerican, Asian
Keywordnoodles, ramen noodles, sambal oelek, spicy noodles
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 4
Calories: 350kcal

Ingredients

  • 1 tablespoon neutral oil , (such as vegetable oil, avocado oil or sunflower oil)
  • 1 pound oyster mushrooms, diced
  • 1 tablespoon minced fresh ginger, (from about 1-inch knob)
  • 1 tablespoon white granulated sugar
  • 2 tablespoons tomato paste
  • 4 sprigs fresh basil , plus more as garnish
  • 1/3 cup sambal oelek chili paste OR sriracha
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vingar
  • 1/2 cup water
  • 1 1/2 pounds linguine or ramen noodles
  • 2 tablespoons unsalted butter

Directions

  • To a large non-stick skillet (if you don't use a non-stick skillet you may need to add a bit more oil) pan, set over medium heat, add the oil. When the oil is hot, add the mushrooms and cooking and stirring them often, until they’re soft, about 5 minutes. Decrease the heat to medium and continue cooking until they’re crispy, about 5 more minutes. 
  • Next, add the fresh ginger and garlic cloves; cook until softened about 2 minutes. 
  • Pour in the sugar, tomato paste, basil, sambal, soy sauce, rice wine vinegar and mix until combined. Pour in the water and bring to a gentle simmer. Cook for about 10 minutes just so all the flavors are married. 
  • Meanwhile, to a pot of salted water, cook the paste until al dente. Transfer the noodles to the pan with the sauce and add the butter. Toss until all the noodles are evenly coated in the sauce. 
  • Divide amongst bowls and garnish with basil. 
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4 Comments

  • Reply k June 11, 2019 at 11:11 am

    I like your riff on this recipe. I’ve been making it with pork and chicken both on the regular. Sometimes with fried eggs and always with lots of extra basil for serving.

    I look forward to trying it out with mushrooms!!

  • Reply Kim June 12, 2019 at 5:45 am

    In step 1, we start with medium heat and decrease to medium heat? Is that a typo?

  • Reply Emma June 17, 2019 at 3:00 pm

    Your version looks and sounds like it would be more interesting than the pork version! I want to give it a try with a few different types of mushrooms.

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