Spicy Sambal Mushroom Noodles

Why You’ll Love This Recipe

• A spicy, umami-rich dish that packs a punch
• Oyster mushrooms add meaty texture without meat
• Easy to adapt for vegans by skipping the butter
• Perfect for weeknight meals in under 30 minutes
• Works with ramen, linguine, or your favorite noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon neutral oil (such as vegetable, avocado, or sunflower oil)
1 pound oyster mushrooms, trimmed and diced
1 tablespoon minced fresh ginger (from about a 1-inch knob)
2 garlic cloves, minced
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 vinegar
1/2 cup water
1 1/2 pounds linguine or ramen noodles
2 tablespoons unsalted butter (optional, skip for vegan)

Directions

1. Cook noodles according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2. Heat neutral oil in a large skillet or wok over medium-high heat. Add mushrooms and cook until golden brown, about 6–7 minutes.
3. Stir in ginger and garlic, cooking until fragrant, about 1 minute.
4. Add sugar and tomato paste, stirring until caramelized, about 2 minutes.
5. Stir in sambal (or sriracha), soy sauce, rice wine vinegar, and water. Simmer for 3–4 minutes until sauce thickens slightly.
6. Toss noodles into the sauce, adding reserved pasta water if needed to loosen.
7. Stir in butter (if using) until melted and glossy.
8. Add fresh basil and garnish with extra leaves before serving.

Servings and timing

This recipe serves 4 people. Prep time is about 10 minutes, cook time is 20 minutes, and the total time is roughly 30 minutes.

Variations

• Swap oyster mushrooms with shiitake, cremini, or portobello mushrooms.
• Add vegetables like bok choy, snap peas, or bell peppers for extra texture.
• For protein, add tofu, shrimp, or chicken.
• Use rice noodles for a gluten-free option (with tamari instead of soy sauce).
• Adjust spice level by reducing sambal or adding extra chili paste for heat lovers.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to bring back the glossy texture. Avoid microwaving for too long, as the noodles may dry out.

FAQs

Can I use a different type of mushroom?

Yes, shiitake, cremini, or portobello mushrooms work just as well.

Is sambal oelek very spicy?

Yes, it’s a chili paste with a bold heat. If you prefer milder spice, use less or substitute with sriracha.

Can I make this vegan?

Absolutely just skip the butter or use a vegan butter alternative.

What kind of noodles are best for this dish?

Linguine or ramen noodles are great, but udon or rice noodles also work well.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce up to 2 days ahead and store it in the fridge. Just reheat before tossing with noodles.

How do I keep the noodles from sticking?

Toss drained noodles with a little oil if you aren’t adding them to the sauce immediately.

Can I freeze the leftovers?

It’s best to enjoy this fresh, but you can freeze the sauce separately and cook noodles fresh before serving.

Can I add protein to this recipe?

Yes, tofu, chicken, shrimp, or even beef slices would pair well with the sauce.

What can I substitute for rice wine vinegar?

Apple cider vinegar or white wine vinegar makes a good substitute.

How can I reduce the spiciness?

Use half the sambal, substitute with sriracha, or add a little honey to balance the heat.

Conclusion

Spicy Sambal Mushroom Noodles are a fiery, flavorful dish that’s quick to prepare and endlessly versatile. With tender mushrooms, bold sambal sauce, and fresh basil, it’s a satisfying recipe that can be adapted to your spice preference. Perfect for spice lovers and weeknight dinners alike, this dish will quickly become a favorite.

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