Spicy Garlic Shiitake Noodles. Picture spicy garlic noodles with shiitakes and a soft-boiled egg. A super easy recipe that will only take 15 minutes to whip together. This recipe transforms your noodles into something truly magnificent. They are coated in a garlic-soy sauce, speckled with chili sauce, tossed with seared shiitakes and sprinkled with fresh scallions. Without any doubt you’ll experience a full-on explosive flavor in no-time. Make it as spicy as you can handle and enjoy.
Why you’ll love this mushroom noodle recipe
What makes this dish so great are the texture and the flavorful sauce. For this recipe we use instant 2-minute noodles, so the most important thing is to not overcook them. (of course you can use any type of noodles you prefer) The cooking process moves pretty fast, we sear the mushrooms and prepare the sauce, while the eggs and noodles are boiling. Then we toss everything together and let the noodles soak up every bit of flavor.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- This is the perfect weeknight comfort food.
- And you can serve it with almost everything, from sliced chicken breast, ground pork, shrimp, to thins-sliced beef.
- Or keep it vegetarian and add bok choy or broccoli.
Leftovers and storage
- Fridge: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Freezer: Leftovers can also be frozen for up to 3 months. Thaw overnight in fridge, then reheat over medium with a tablespoon of oil until heated through.
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Spicy Garlic Shiitake Noodles
Ingredients
- 7 ounces instant ramen noodles
- 5.5 ounces shiitakes torn into bite-size pieces
- 4 garlic cloves minced
- 1 tsp grated ginger
- 1 tsp crushed red chili flakes
- 1 tsp crushed Sichuan peppercorns
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- black pepper
- 2 eggs soft-boiled
- 1 tbsp sesame seeds for serving
- 5 scallions finely chopped, more for serving
Spicy soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp tomato paste
- 3 tbsp mirin or 2 tbsp rice vinegar
- 2 tbsp oyster sauce
- 4 tbsp low sodium soy sauce
- 1 tsp sambal oelek more if you like it super hot
- 1 tsp brown sugar
Instructions
- Combine the ingredients for the sauce in a small bowl.
- Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.
- Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.
- In the meantime prepare the shiitakes: In a large skillet, heat the oil until shimmering over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.
- Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.
- Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!
Video
Nutrition
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I’ve been looking for that take-out flavor and texture in a recipe that is easy, but doesn’t skip what makes it good. This is that recipe. Given, I did use a different noodle (soba) that wasn’t the best choice, but everything else was in place perfectly. The sauce was a little thicker, slightly spicy and had amazing flavor. Loved that I can make this meatless with the mushrooms and even added some green beans I needed to use. I love the versatility to it and appreciate the solid foundation that gives everything you need to build on. Will be making this over and over again and so thankful I found this recipe!
I agree with the other comment. It was way too salty and I would recommend doing much less soy sauce. I had to dilute it with more water and tomato
Well, I was super excited to try this—I’ve been growing shiitakes and harvested a boat-load. But, this recipe was really awful. Way too much sauce and too salty at that. It’s the soy sauce. There should probably be less than half of what is called for. Even if you skinny down the soy sauce, it might need some other tuning. Best to try a whole different recipe than waste your ingredients on this one.
So sorry you did not enjoy this dish, wish I could help. Have a great day!
This was outstanding! Threw in some thinly sliced steak, and didn’t have any Sichuan peppercorns handy, but otherwise made it exactly as directed. Super flavorful sauce, especially with a little extra sambal (the fam likes it spicy). Definitely will be making again- often!
Fantastic! I am so glad you enjoyed this recipe! Thanks for giving it a try!
Loved this!! Very flavorful and delicious recipe. I made this exactly as the recipe says and it was great. Not too salty in my opinion (as a previous reviewer said) I think it’s helpful to make sure you’re using dark soy sauce and not light soy sauce because light soy sauce tastes saltier (if you are using light soy sauce I’d probably half the amount). I will be stretching the leftovers out with some bok choy for lunch!
One last thing- This was the first time I’d made a soft boiled egg and it turned out perfectly!! I can’t wait to add soft boiled eggs into more of my meals!
fantastic! I’m so happy you enjoyed the recipe, thank you so much for giving it a try!
This recipe was wonderful! We replaced oyster sauce with fish sauce because we didn’t have oyster sauce and it worked really well! I’m really happy with the flavor – spicy enough to make your nose run a little (but you can of course make it less spicy if you want) – but not spicy enough to not taste the flavor. Great recipe!
yay! that’s so nice to hear. I’m really glad that you enjoyed this recipe, thanks a lot for giving it a try!
This is legit the first time I ever comment on a recipe and I’m only doing it cause the first review it’s very unfair. The recipe is fantastic! unfortunately I cannot find Sichuan peppercorns here, but I add some kechap manis sauce and any veggies I have (round green beans pair very nicely ) and I usually fry the egg.
I jut think that the recipe is a good base and then you go on and make adjustments according to your taste and available ingredients. Keep up the good work!
Yay! Love hearing that! Thank you so much for giving this recipe a try and for your kind comment!
The exceeded my expectations. My family loved it! Followed recipe mostly….swapped coconut aminos for soy sauce and left out the spicy stuff for the kids. Hubby and I added sriracha and it was flavorful, delicious, filling and a repeat recipe, for sure. Thank you!!!
You’re welcome Taya! So glad you enjoyed!
This came out really good! I used coconut aminos instead of soy sauce as I wanted my dish to be gluten and soy free. I also used gluten free udon noodles. It tastes great and I have some left over for lunch during the week. Thanks for the recipe!
That’s so nice to hear! I’m really glad you enjoyed this recipe. Thanks so much for your comment, Anna
Kinda too salty and we used low sodium soy sauce. Would probably add more ginger next time as well. But everyone ate it! And the eggs were spot on!!
Thank you Stacie!