Pulled Crispy Mushroom Udon Noodles
Serves 2.
A meat-free meal that is spicy, rich and satisfying. Intensely flavored gochujang and peanut butter add body to the sauce, and the pulled crispy mushrooms will soon become your new addiction. From “Pull Up a Chair,” by Martha Collison (Kyle, 2025).
For the mushrooms:
- 6 oz. (175 g) king oyster mushrooms or oyster mushrooms
- ½ tbsp. sesame oil
- 1 tbsp. vegetable oil
- 1 tbsp. tamari soy sauce or regular dark soy sauce
- 4 ½ oz. (125 g) green beans, trimmed and sliced into batons
- 10 ½ oz. (300 g) quick-cook or fresh thick udon noodles
For the sauce:
- 4 tbsp. tamari soy sauce or regular dark soy sauce
- 1 tsp. gochujang paste
- 1 ½ tbsp. (50 g) smooth peanut butter
- 2 cloves garlic, finely grated
- 1 ¼-in. piece of fresh ginger root, peeled and finely grated
- 1 tbsp. light brown sugar
- Juice of ½ lime
- 7 tbsp. water
For the garnish:
- 2 green onions, finely chopped
- 2 tbsp. roasted peanuts, roughly chopped
- Lime wedges, for serving
Directions
Preheat the oven to 425 degrees. Shred the oyster mushrooms using two forks, then place in a small roasting pan. Toss with the sesame oil, vegetable oil and tamari, then roast for 20 minutes or until crispy and caramelized.
Meanwhile, add the tamari, gochujang, garlic, ginger, brown sugar, lime juice and water to a deep frying pan over medium heat and whisk to combine. Bring to a simmer and leave to cook for 3 to 4 minutes.
