Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms

No ratings yet

Small king oyster mushrooms are sliced in half then scored to create a ‘cross-hatch’ pattern before being seared on a pan to get a nice brown exterior. The sauce is made by reducing the flavors from the pan with vegan butter, gochujang, and a few other seasonings to create a tasty sauce to coat the chewy knife-cut noodles. Top the seared mushrooms over the noodles and you have yourself an incredibly tasty bowl packed with many different textures and flavors.

Print Recipe Pin this Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Asian, Chinese, East Asian, Fusion, Korean

Servings servings

Calories 455 kcal

Ingredients

MUSHROOMS

5.2 oz king oyster or trumpet mushrooms best to use small king oyster mushrooms if you can
2-3 tbsp neutral cooking oil
Salt and pepper to taste

SAUCE

1/2 large shallot finely diced
1 tbsp vegan butter
1 tbsp gochujang
2-3 tsp soy sauce to taste
1/2 tsp sugar adjust to taste
Chili oil to finish (optional)
Drizzle sesame oil to finish
2 tbsp noodle water to loosen

NOODLES

5.2 oz dry noodles , I used knife cut noodles (3 bundles) - SEE NOTES, you can use other wheat noodles of choice

TO SERVE

Thinly sliced green onions for garnish
More chili oil for topping

Instructions

PREPARE THE MUSHROOMS

Using the top of your knife, slice the king oyster mushrooms in half lengthwise. Then carefully score diagonally (be sure not to slice to deep so you don’t cut through the mushrooms) before rotating the mushrooms to repeat and create a ‘cross-hatch’ pattern.
The depth of your scoring/slicing will depend on the size of your mushrooms. I used around 10 small king oyster mushrooms. If you’re using larger ones, you can divide the pieces into 2-3 before slicing in half lengthwise to create the cross-hatching pattern.
With the scored sides facing you, sprinkle salt and pepper over the mushrooms to season these. I used kosher salt and ground black pepper.

COOK THE MUSHROOMS

In a large skillet over medium heat, add the neutral cooking oil. Add enough oil to coat the surface of the pan.
Once the oil is hot, add the mushrooms scored side down first. Leave to sear for around 2-3 minutes or until the mushrooms are golden brown and have a nice brown sear on the edges. Flip over to cook the remaining side.
Once the mushrooms are golden brown and cooked to your liking, remove the mushrooms from the pan and transfer on a plate lined with some paper towels to absorb any excess oil. You can drain some of the excess oil from the mushrooms and leave enough to sauté the shallots for the sauce.

SAUCE

On the same pan, heat the oil over medium heat. Add the finely diced shallots. Once the shallots are translucent and tender, lower the heat. Melt the vegan butter.
Add the gochujang and mix well into the butter mixture.
Turn off the heat. Mix the soy sauce, sugar, and chili oil, if desired.

NOODLES

Heat a small pot of water over high heat. Once it boils, add the noodles to cook until chewy and al dente to your liking.
Set aside some of the noodle water.
Drain the noodles from the water.

FINISHING THE NOODLES

Add the cooked noodles into the sauce. Mix everything together until the sauce has coating the noodles.
Pour noodle water if needed, to loosen the sauce.
Turn on the heat to a medium heat then allow the noodles to cook in the sauce for 2-3 minutes or until the noodles are well coated.
Turn off then heat and then finish with some sesame oil and more chili oil, if desired.
Serve the noodles while hot then top with the seared king oyster mushrooms. Garnish with green onions. Enjoy!

Notes

NOODLES

I recommend to use wheat noodles for this recipe. I used guan miao or knife cut/knife shaven noodles with the curly edges for this recipe. See similar noodles here.

NUTRITIONAL INFO

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)