Ginger-Scallion Rice Noodles Stir-Fry with Shiitake Mushrooms
Thin rice noodles stir-fried with fragrant ginger, scallions, and earthy shiitake mushrooms in a savory soy-ginger sauce for a quick and satisfying meal. This asian fusion-inspired noodles ready in about 25 minutes pairs rice noodles, vegetable oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 4, sliced thinly, white and green parts separated scallions
- 8 oz, stems removed and sliced shiitake mushrooms
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 1/4 tsp crushed red pepper flakes
- 2 tbsp chopped, for garnish fresh cilantro
- 1 tbsp, for garnish toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare 8 oz rice noodles according to package instructions by soaking in warm water for 10 minutes until pliable but still slightly firm, then drain and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp minced fresh ginger and the white parts of 4 sliced scallions. Stir-fry for 1 minute until fragrant.
- Step 3: Add 8 oz sliced shiitake mushrooms and cook 4-5 minutes, stirring frequently, until mushrooms are tender and lightly browned.
- Step 4: Add the drained rice noodles to the wok, followed by 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp brown sugar, and 1/4 tsp crushed red pepper flakes. Toss everything together and stir-fry for 3-4 minutes until noodles are heated through and sauce evenly coats the noodles.
- Step 5: Remove from heat and stir in the green parts of the scallions. Garnish with 2 tbsp chopped fresh cilantro and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Ginger-Scallion Rice Noodles Stir-Fry with Shiitake Mushrooms take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Rice Noodles Stir-Fry with Shiitake Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Ginger-Scallion Rice Noodles Stir-Fry with Shiitake Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Rice Noodles Stir-Fry with Shiitake Mushrooms for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Scallion Rice Noodles Stir-Fry with Shiitake Mushrooms?
Asian Fusion noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
