15-Minute Garlic Chili Mushroom Noodles — Vegan, One Pan
These garlic chili mushroom noodles come together in 15 minutes in a single pan and taste like you actually tried. A proper weeknight vegan dinner that never disappoints.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Heat the pan
Place a large skillet or wok over high heat and let it get hot for about a full minute before adding any oil. A properly hot pan is the key to getting good colour on the mushrooms.
Cook the mushrooms
Add the neutral oil and then the sliced mushrooms in a single layer. Leave them undisturbed for 2 to 3 minutes so they get golden and caramelised on one side, then toss and cook for another 2 minutes. Season with a little black pepper.
Add garlic and chili
Push the mushrooms to the edges of the pan and add the minced garlic and sliced chili to the centre. Stir them in the pan for about 30 to 45 seconds until fragrant and just lightly golden, then mix everything together.
Make the sauce and add noodles
Pour in the soy sauce, sesame oil, and sugar. Stir to combine, then add the pre-cooked drained noodles. Toss everything together well so every noodle gets coated in the sauce. If the pan looks dry, add a tablespoon of water and toss again. Cook for 1 minute more.
Taste and serve
Taste and adjust seasoning if needed. Divide between two bowls and top with sliced spring onions and toasted sesame seeds. Serve immediately.
Frequently asked questions
Can I use dried noodles straight from the packet?
No, dried noodles need to be cooked or soaked first. If you add them dry they will soak up all your sauce before they soften and the whole dish turns stodgy. Just follow the packet times, drain well, and toss them in at the end.
My mushrooms are releasing a lot of water. What am I doing wrong?
The most common reason is a pan that was not hot enough before the mushrooms went in. Let the pan heat for a full minute on high before adding any oil, and then the mushrooms. Also make sure they are patted dry if you rinsed them. Give them space and resist the urge to stir too often.
Is this recipe actually spicy?
It has a gentle warmth rather than a fierce heat. If you are sensitive to chili just use less, or swap in a small pinch of smoked paprika for flavour without the burn. If you love heat, add extra chili or a drizzle of chili oil at the end.
Can I make this ahead for meal prep?
You can, though noodles are always best freshly made. If you are prepping ahead, slightly undercook the noodles so they do not go mushy when you reheat. Store in the fridge for up to three days and give them a quick toss with a splash of water when warming through.
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