Garlic Mushroom Black Pepper Stir-Fried Noodles

Name: Garlic Mushroom Black Pepper Stir-Fried Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz (340 g) dried egg-free wheat noodles (such as lo mein or udon-style), cooked according to the Instructions step, not the package time; 2 tsp (10 g) kosher salt, for the noodle cooking water; 1 tsp (5 ml) neutral oil (such as avocado or peanut), for tossing the drained noodles; 3 tbsp (45 ml) light soy sauce; 1 tbsp (15 ml) dark soy sauce; 2 tbsp (30 ml) vegetarian mushroom oyster sauce; 2 tsp (8 g) granulated sugar; 3 tbsp (45 ml) water; 1 tsp (5 ml) toasted sesame oil; 1 lb (450 g) mixed mushrooms (cremini and shiitake), wiped clean, shiitake stems removed, caps sliced ¼ inch (6 mm) thick; cremini halved if small, quartered if large; 3 tbsp (45 ml) neutral oil (such as avocado or peanut), divided: 2 tbsp (30 ml) for mushrooms, 1 tbsp (15 ml) for aromatics; 6 cloves (24 g) garlic cloves, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely minced; 2 tsp (5 g) whole black peppercorns, coarsely cracked; divided: 1½ tsp for cooking, ½ tsp for finishing; 4 whole (60 g) scallions, white parts cut into 1-inch (2.5 cm) pieces, green parts thinly sliced on the diagonal, kept separate

From the MyKitchenBank Kitchen

Chewy egg-free noodles tossed in a hot wok with deeply browned mushrooms, a lot of garlic and freshly cracked black pepper. A glossy soy sauce coats everything. It's a fully vegan weeknight dinner that takes 40 minutes.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 generous main-course portions (about 2 cups / 350 g each)

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Ingredients

4 servings

For the noodles
12 oz (340 g) dried egg-free wheat noodles (such as lo mein or udon-style), cooked according to the Instructions step, not the package time
2 tsp (10 g) kosher salt, for the noodle cooking water
1 tsp (5 ml) neutral oil (such as avocado or peanut), for tossing the drained noodles
For the sauce
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
2 tbsp (30 ml) vegetarian mushroom oyster sauce
2 tsp (8 g) granulated sugar
3 tbsp (45 ml) water
1 tsp (5 ml) toasted sesame oil
For the stir-fry
1 lb (450 g) mixed mushrooms (cremini and shiitake), wiped clean, shiitake stems removed, caps sliced ¼ inch (6 mm) thick; cremini halved if small, quartered if large
3 tbsp (45 ml) neutral oil (such as avocado or peanut), divided: 2 tbsp (30 ml) for mushrooms, 1 tbsp (15 ml) for aromatics
6 cloves (24 g) garlic cloves, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely minced
2 tsp (5 g) whole black peppercorns, coarsely cracked; divided: 1½ tsp for cooking, ½ tsp for finishing
4 whole (60 g) scallions, white parts cut into 1-inch (2.5 cm) pieces, green parts thinly sliced on the diagonal, kept separate

Equipment (6)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large heavy skillet
Large pot (5-6 qt / 5-6 L) for boiling noodles
Colander
Small bowl for the sauce
Wok spatula or wide wooden spoon
Mortar and pestle or pepper mill set to coarse

Steps

Before you start

Check the noodle package: make sure the noodles are egg-free (many dried wheat noodles are, but fresh ones often contain egg).
Crack or coarsely grind the black pepper right before cooking. Pre-ground pepper is much weaker and makes the dish taste flat.
Stir-frying moves fast. Have the sauce mixed, all vegetables chopped and the noodles cooked before you turn on the wok.
Open a window or turn on the fan. Searing at high heat and toasting pepper will make some smoke and strong aromas.

1
Mix the sauce
- In a small bowl, stir together the light soy sauce, dark soy sauce, vegetarian mushroom oyster sauce, sugar, water and toasted sesame oil until the sugar dissolves.
- Set it next to the stove.
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Ready when: No sugar granules remain at the bottom of the bowl.
Tip: Dark soy is mostly for color and is thicker. Don't skip it or the noodles will look pale.
2
Prep the vegetables
- Slice the mushrooms.
- Mince the garlic and ginger together onto one pile.
- Cut the scallion whites into 1-inch (2.5 cm) pieces and slice the greens thinly on the diagonal, keeping them in separate piles.
- Crack the peppercorns coarsely with a mortar and pestle or on a cutting board with the bottom of a heavy pan, then divide into 1½ tsp and ½ tsp.
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Ready when: Pepper looks like coarse crumbs, not powder.
Tip: Don't wash mushrooms under water. Wipe them with a damp towel so they brown rather than steam.
3
Cook the noodles
- Bring 4 quarts (4 L) of water to a rolling boil in the large pot and stir in the salt.
- Add the noodles and cook 1 minute less than the package directs, usually 4–5 minutes, stirring occasionally.
- Drain well in a colander (don't rinse).
- Toss with the 1 tsp noodle oil and spread out so they don't clump.
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Ready when: Noodles are tender outside but still slightly firm in the center when bitten; they will finish cooking in the wok.
Tip: Undercooking slightly keeps the noodles from turning mushy when tossed in the hot wok.
4
Sear the mushrooms
- Heat the wok over high heat until a drop of water evaporates immediately, about 2 minutes.
- Add 1 tbsp (15 ml) of the cooking oil and swirl.
- Add half the mushrooms in a single layer and leave them undisturbed for 2 minutes, then stir-fry another 2–3 minutes.
- Transfer to a plate.
- Repeat with 1 tbsp more oil and the remaining mushrooms, then return the first batch to the plate.
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Ready when: Mushrooms are deep golden brown at the edges, have released their liquid and it has evaporated, and they're slightly shrunken.
Tip: Crowding the wok makes mushrooms steam and turn gray and rubbery. Work in two batches.
5
Toast the aromatics
- Lower the heat to medium-high and add the remaining 1 tbsp (15 ml) oil.
- Add the scallion whites, garlic, ginger and 1½ tsp of the cracked pepper.
- Stir constantly for 30–45 seconds.
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Ready when: Garlic smells fragrant and is just turning pale gold; pepper smells sharp and warm.
Tip: Garlic burns fast and turns bitter. If it darkens quickly, pull the wok off the heat for a few seconds.
6
Toss with sauce
- Add the noodles to the wok and pour the sauce around the edges.
- Using a spatula in one hand and tongs or chopsticks in the other, lift and toss the noodles for 2 minutes so they coat evenly.
- Return the mushrooms and any juices from the plate and toss 1–2 minutes more.
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Ready when: Noodles are evenly dark brown and glossy, the sauce has been absorbed and nothing is pooling in the bottom of the wok.
Tip: If the noodles stick or look dry, add 1 tbsp (15 ml) of water and keep tossing.
7
Finish and serve
- Turn off the heat.
- Sprinkle in the scallion greens and the remaining ½ tsp cracked pepper and toss 10 seconds.
- Taste and add a splash of soy sauce if you'd like it saltier or more pepper if you want more heat.
- Divide among four warm bowls and serve immediately.
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Ready when: Scallions are bright green and just wilted; noodles are steaming and fragrant with pepper.
Tip: Add the last pepper off the heat. Its sharp, fresh aroma fades with long cooking.

Good to know

Tips

Use a very hot pan and cook mushrooms in batches. Browning is where most of the flavor comes from.
Cracked pepper tastes bigger and more fragrant than fine pepper. Aim for crumbs the size of coarse sand.
Don't rinse the cooked noodles. A light coating of starch helps the sauce cling.
Add vegetables such as baby bok choy, snow peas or sliced cabbage in step 5 to bulk up the dish.

Make ahead

"The sauce can be mixed and refrigerated up to 3 days ahead. Vegetables can be sliced and the noodles boiled, tossed with oil and refrigerated in an airtight container up to 1 day ahead. Cook the mushrooms and finish the stir-fry just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the noodles turn soft. Reheat in a hot skillet or wok with 1–2 tbsp (15–30 ml) water for 2–3 minutes, tossing until hot throughout."

Substitutions

dried egg-free wheat noodles (such as lo mein or udon-style) → Rice noodles or gluten-free noodles. Cook according to package directions, drain and oil. Use tamari in place of both soy sauces to keep it gluten-free.
vegetarian mushroom oyster sauce → Hoisin sauce. Sweeter and thicker. Reduce the sugar to 1 tsp (4 g).
mixed mushrooms (cremini and shiitake) → Oyster or king oyster mushrooms. Slice king oyster stems into ¼-inch (6 mm) coins and sear the same way.
dark soy sauce → Light soy sauce plus 1 tsp molasses. Use 1 tbsp (15 ml) soy sauce and 1 tsp molasses for color and depth.