1 tablespoon neutral oil (vegetable, avocado, or sunflower)

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 for 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)

Cook Mode Prevent your screen from going dark

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

Swap oyster mushrooms with shiitake, cremini, or portobello mushrooms.

Add vegetables like bok choy, snap peas, or bell peppers for extra texture.

Add tofu, shrimp, or chicken for protein.

Use rice noodles and tamari for a gluten-free option.

Adjust spice level by reducing sambal or adding extra chili paste.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or soy sauce.