Miso Oyster Mushroom Noodle Salad (Vegan)
This vibrant and delicious Miso Oyster Mushroom Noodle Salad is ready in less than 30 minutes and makes a great meal prep recipe. It is naturally high in plant-based protein and fibre and is easily gluten-free.
I love noodles in any form, and especially a noodle salad for meal prep and for the warmer weather. This one is such a good recipe: it’s vibrant, fresh and zesty while being rich with umami mushrooms on top and a delicious peanut butter satay-style sauce. I found these gorgeous king oyster mushrooms at a farm shop and had to make them the star of the show, but of course, you can use regular mushrooms, too.
Why will I love this recipe?
This recipe is so good:
- Fresh, vibrant and wholesome
- With rich umami mushrooms
- Tossed in a delicious peanut satay sauce
- Light and summery
- Ideal for meal prep
- Ready in less than 30 minutes
- Use whatever veggies you have
- King oyster mushrooms have a great pulled texture
- Easy to make
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- With nut-free options
- High in fibre with veggies
- A good source of protein with edamame beans and nuts
- Lots of different plant points
- Can be eaten cold (no need to re-heat)
- Won’t go soggy!
- Everyone will love it
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the mushrooms:
- King oyster mushrooms: these are so fun to shred into pieces but you can also use regular mushrooms, chopped up.
- Tamari soy sauce: for savoury umami richness.
- Sesame oil: this adds a lovely flavour.
- Sweet smoked paprika: for heat and smokiness.
- Olive oil: to fry off the mushrooms.
- Garlic: for lots of flavour.
- White misto paste: for the umami rich flavour.
As for the sauce:
- Runny smooth peanut butter: use 100% peanuts (or with only salt as the added ingredient).
- Tamari soy sauce
- Sesame oil
- Rice wine or apple cider vinegar: for some tang.
- Maple syrup: to balance out the tang. You can also use agave syrup.
- Ginger: for flavour.
- Garlic
Finally for the noodles:
- Noodles: use your favourite noodles, GF where needed, like udon, ramen, vermicelli or rice noodles.
- Bell pepper: red, yellow or orange work best as they are sweeter.
- Carrot: peeled or julienned into small strips.
- Edamame beans: I love these for added protein and fibre.
- Cavolo nero: or use baby spinach or regular kale, chopped up.
- Roasted peanuts: for some crunch.
- Fresh herbs: like mint, coriander or parsley.
I like to add some pink pickles on top with some lime wedges, too, and sesame seeds for crunch.
Is this recipe gluten-free and nut-free?
These noodles are easily gluten-free as long as your noodles are GF. To keep this recipe nut-free, swap the peanut butter for sunflower seed butter or tahini and the peanuts for sesame seeds.
How do I make this?
This is ready in a few steps:
- Shred the mushrooms apart with your hands: into a bowl.
- Toss with the marinade ingredients: and leave to marinade or use straight away.
- Fry off in a pan the olive oil and garlic: and then add in the miso paste towards the end of cooking time.
- Make the sauce by adding the ingredients to a blender: and processing until smooth.
- Cook the noodles according to packet instructions: and rinse under cold water.
- Prep the rest of the ingredients: chopping and peeling.
- Add the noodles to a bowl with the veggies: and pour over the dressing.
- Toss well and then plate up: topping with the mushrooms.
How long will it last?
These noodles will keep in a sealed container in the fridge for 2-3 days.
What other recipes can I try?
For more noodles and meal prep ideas:
- Sticky Tofu Halloumi Orzo Pasta Salad
- Crispy Rice Salad with Tofu and Peanut Satay Sauce
- Spring Couscous Salad with Basil Pesto
- Veggie Packed Noodle Salad with Carrot Ginger Dressing
- Red Pesto Roasted Vegetable Bean and Grain Salad
Miso Oyster Mushroom Noodle Salad (Vegan)
This vibrant and delicious Miso Oyster Mushroom Noodle Salad is ready in less than 30 minutes and makes a great meal prep recipe. It is naturally high in plant-based protein and fibre and is easily gluten-free.
Ingredients
For the Mushrooms:
- 3-4 king oyster mushrooms
- 1 tbsp tamari soy sauce
- 1 tbsp sesame oil
- ½ tsp sweet smoked paprika
- 1 tbsp olive oil
- 1 tbsp chopped fresh garlic (or 2 cloves, crushed)
- 1 tsp white miso paste + 2 tbsp water
For the Sauce:
- 2 tbsp runny, smooth peanut butter
- 2 tbsp tamari soy sauce
- 1 tbsp sesame oil
- 1 tsp rice wine or apple cider vinegar
- 1 tsp maple syrup
- 1 small piece ginger, peeled and grated
- 1 tbsp chopped fresh garlic (or 2 cloves, crushed)
For the Noodles:
- 2 portions noodles (approx. 120g-160g – vermicelli, rice, udon or ramen)
- 1 bell pepper, thinly sliced
- 1 carrot, ribboned
- 140g edamame beans, thawed if frozen
- 40g cavolo nero, shredded (or baby spinach, chopped)
- 40g roasted peanuts, crushed
- 2 tbsp fresh herbs (e.g. mint, parsley, coriander), torn
To Serve:
- 2 tbsp sesame seeds
- Lime wedges
- Pink pickled red onions
Instructions
- Start with the mushrooms. Wash them thoroughly and pat dry. Now use your fingers to break them apart into thin strips. Add to a bowl with the tamari soy sauce, sesame oil and paprika and toss well. You can leave them to marinade for a few hours (covered) or use straight away.
- Heat the olive oil in a large non-stick pan and add the mushrooms and juices with the garlic. Fry off for 8-10 minutes, until charring and they have released their juices.
- Now whisk together the miso paste and hot water and pour into the mushrooms.
- Stir and toss well and cook for a few more minutes, until they are glazed and shiny.
- Meanwhile, add all of the sauce ingredients to a small blender and process until smooth.
- Cook the noodles according to packet instructions and rinse under cold water.
- Add the noodles to a large bowl with the rest of the salad ingredients and pour over the sauce. Toss well to evenly coat everything.
- Divide the noodles between bowls (or airtight containers to keep for later) and top with the mushrooms.
- Sprinkle over the sesame seeds, some lime wedges and pickles and enjoy straight away or cover tightly and keep for 2-3 days in the fridge.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Miso Oyster Mushroom Noodle Salad so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mushroom love x
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