As happens sometimes, I was alone and needing to cook just for myself. I decided that I wanted a vegetarian dish, and Asian seemed nice. That’s something that my family doesn’t tend to enjoy as much as I do. They like Asian food – but, I really like Asian food.
The key to this dish is the sauce. I like spicy – and this is definitely a bit spicy – so feel free to adjust to your tastes.
The sauce consists of soy sauce, sesame oil, sweet chili sauce, rice vinegar, green onion and for spice some red pepper flakes and sriracha. The pepper flakes and sriracha didn’t make it into this first picture, but they made it into the sauce at the end.
I started by cooking the noodles. While the noodles were cooking I heated my wok. You want a hot wok and I find it works best when I preheat it. My wok is a cast iron wok, but any wok (or even a pan that can handle a high temperature) will do.
To start the stir fun, I added the oil into the wok. I used grapeseed oil because it can handle high heat. Peanut oil would work well too. Once the oil was hot, I added in the garlic and cooked it for a minute.
After the garlic was cooked (this doesn’t take long – and you want to work fast, as with most stir fry recipes), I added in the mushrooms and cooked them for about 5 minutes. The wok is very hot – so keep stirring so that things don’t stick and don’t burn.
After the mushrooms were finished, I tossed in the noodles and the sauce. It only takes a minute or two to stir fry everything.
I topped the noodles with some sesame seeds and few more green onions. A perfect, very fast, and delicious vegetarian meal for one!
Spicy Asian Noodles with Mushrooms for One
Linguine (or similar) pasta – 1/4 of a box, give or take
1/2 cup sliced mushrooms
1 tsp minced garlic
1 tbsp grapeseed oil (you want an oil that can handle a high heat)
1 tbsp soy sauce
1/2 tbsp sweet chili sauce
1/2 tbsp rice vinegar
1 tsp sesame oil
1/2 tbsp green onions
1/4 tsp red pepper flakes
1/2 tsp sriracha