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Oyster Mushroom & Noodle Stir Fry


  • 200g dried flat egg noodles
  • 1 tablespoon (20mL) vegetable oil
  • 1 red onion, cut into thin wedges
  • 300g oyster mushrooms, halved
  • 100g shitake mushrooms, stems trimmed
  • 2 cloves garlic, crushed
  • 1/4 cup (60mL) Kikkoman Naturally Brewed Soy Sauce
  • 2 Spring (green) onions, thinly sliced, to serve

Kikkoman sauce used in this recipe

Cook time
Prep time

Oyster Mushroom & Noodle Stir Fry


  1. Cook noodles as instructions on pack. Drain, then rinse under cold water. Drain again. Toss with 1 teaspoon of the oil.
  2. Heat remaining oil in a large wok over high heat. Add the onion and stir fry for 1 minute. Add the mushrooms, and the garlic. Stir fry for 1 minute more. Add soy sauce and stir fry for another minute.
  3. Add noodles and toss using tongs until noodles are heated through. Serve topped with Spring onions. Serve immediately.

Key tip

VARIATION: Substitute 300g any fresh mushrooms if desired.

VARIATION: Substitute Kikkoman Less Salt Soy Sauce or Kikkoman Sweet Chilli, Ginger & Soy Marinade & Sauce if desired.

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