This Mushroom Noodles recipe is not your usual noodle recipe. It has no soy-sauce, uses caramelized mushrooms and is mixed in with this awesome chimichurri sauce. Oh! I almost forgot. It tastes like a ton better than any mushroom noodles that you have ever tasted!

Mushroom Noodles

With the number of recipes I use, mushroom in, you would think I would love mushrooms of any kind. But I have not explored the world of mushrooms at all. Apart from the easily available, white button mushrooms, I have tried three other varieties and all I can say is Uh oh!

I was unable to tolerate their flavor. What surprises me most is shiitake mushrooms. I hear such rave reviews about it and one blogger even goes to say that when she runs out of shiitake mushrooms, it is a panic situation at her home because she uses them in almost everything.

Mushroom recipes

Ummmm.. Did I happen to buy a rotten packet or something? Because, as far as I remember, the one and only pack of dried shiitake mushrooms that I ever bought ended up in the trash because of its overpowering odor and taste. Am I missing something here? Somebody please enlighten me.

As you already know, I happen to love mushrooms and feel sad when I have to limit myself to just one variety! Not that I limit the number of recipes that I create with mushrooms. From Indian curries (recipe here) to Asian entrees (recipe here) to English omlettes (recipe here) and now these mushroom noodles, I throw in these high protein minions everywhere I can.

Soy-free noodles recipe

If you don’t want to binge eat processed soy products, mushrooms and lentils are the bigget sources of protein for vegetarians. Apart from the health benefits, I also like their meat-y texture and the versatility they offer (especially when I want to create imitation non-vegetarian recipes like this one)

Indo chinese Noodles recipe

Apart from the gorgeous caramalised beauties on this mushroom noodles, I have used chimichurri sauce to flavor it. Remember, when I shared the recipe recently, I told you that I fell in love with chimichurri and have eaten it with every possible meal? Ya, I was not joking! I really did add the sauce to pasta and even ate it as a side with dal-rice 😀

Mushroom Noodles

Without much further ado, here is the recipe for:

Mushroom Noodles with Chimichurri


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2-3



  • 250 g / 8 Oz dried Noodles
  • 1 cup sliced Mushroom
  • 1/4 cup Chimichurri sauce
  • 1/2 cup julienned Bell peppers
  • 3 + 2 tbsp Oil
  • 1tsp Paprika (or red chili powder)
  • Salt to season
  • 1 tsp Sugar


  1. Add the dry-noodle cakes into boiling water with a tsp of oil.
  2. Heat 2 tbsp of oil in a wok. Once hot, add the paprika, a pinch of salt and turn the heat off.
  3. Once the noodles are soften (not too soft), drain the water well and add it into the wok.
  4. Work quickly and stir the noodles well, so that they get well coated with the chili oil.
  5. Set the noodles aside but keep them warm on your stove set to the lowest heat. Stir them around lightly at regular intervals when you are working with the rest of the ingredients.
  6. Heat up a pan, add 1 tsp of oil until smoking hot. Throw in the bell peppers and toss. You will notice golden char marks on the pepper skin in about 30-45 seconds.
  7. Add a pinch of salt, 1/2 tsp of sugar, toss for another minute and transfer to a plate.
  8. Repeat steps 6 and 7, only this time with the slices mushrooms. Cook for a minute longer than bell peppers so that, the mushrooms are cooked through and through.
  9. Turn off the heat and mix them with the bell peppers.
  10. Transfer the chilli oil coated noodles into a large bowl, add the bell pepper-mushroom mix and spoon a generous amount of chimichurri sauce over it.
  11. Serve it as is or mix well and serve.

My Take:

Using a noodle ladle or fork ladle helps you work better with noodles. It will help you in keeping the noodles separate and not get mushy.

You can also add some garlic into the chili oil. Add the garlic and saute till golden before adding the paprika.

Yummily Yours’


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  1. Yum! This looks stellar however, I would make this with some zucchini noodles instead.

  2. Looks delish! I also love what mushrooms can add to a dish!

  3. So funny, I actually don’t mind shiitake mushrooms, but I see what you mean about the odor.
    chimichurri sauce has got to be one of my finest pleasure 🙂

  4. Loving you mushroom pasta recipe. On the shiitake side of things, fresh shiitake are a glorious thing compared to dried. Dried need to be used and treated as a flavour enhancer not a main event in a dish. Fresh is best.

  5. Yum! I sure love my asian noodle stir fry’s & the images of this have me drooling!

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