15-Minute Noodles with Bok Choy and Shiitake Mushrooms

These vegan and gluten free 15-minute noodles with bok choy and shiitake mushrooms are quick, nourishing, and perfect for lunch or dinner! Thin rice noodles that require a brief soak in boiling water are key to bringing this plant-based meal together quickly.

As ironic as it may sound coming from someone who develops recipes for a living, dinner time is a STRUGGLE. By the end of the day, I want something quick and nourishing without much effort and that’s why I developed these 15-minute noodles (and this super easy dump and bake green chili rice!). These noodles come together so quickly that I was litterally running back and forth between my camera and the kitchen to capture the process shots! The noodles start with a flavor base of vegan (or regular) butter, scallions, garlic, and tamari then are finished with some chili flakes. I love serving these quick noodles with extra scallions, roasted peanuts, and a dollop of hoisin. So dang easy, not to mention delicious, cozy, and comforting!

When the weather starts warming up, try these crispy tempeh vermicelli bowls that come together in slightly more time — 20 to 25 minutes. They’re packed with fresh veg like carrots, cucumber, lettuce, and herbs. They also use the same kind of noodles as this recipe if you happen to have some left over!

Notes on Ingredients and Subs

In order for this recipe to come together quickly, I highly recommend using a thin rice noodle or vermicelli noodle that has to be soaked in boiling water for a couple of minutes rather than being cooked in a pot of boiling water. I regularly use the pho rice noodles from Lotus Foods (not sponsored) because they’re gluten free but the MAMA brand instant rice vermicelli noodles are also great! I used frozen shelled edamame here and soaked it with the noodles but you can also use freshly-shelled edamame and add it along with the bok choy. Shiitake mushrooms can be expensive so if you prefer a more budget-friendly option, use an equal amount of cremini mushrooms and make sure to thinly slice them. For more information on substitutions, check out the notes section of the recipe card below!

15-Minute Noodles in 4 Super Quick Steps

Tips for Ensuring Everything Comes Together Quickly

• Thinly slice the mushrooms and bok choy because they will cook much faster.
• Use a thin noodle that just needs soaking rather than cooking.
• Take advantage of the entire 15 minutes: while the pan heats up, prep scallions, garlic, shiitakes, and bok choy. While the scallions and mushrooms cook, soak the noodles and edamame.
• Use a larger pan/skillet because this allows for more surface area for everything to cook and keeps the pan from being crowded. A crowded pan will cook things much slower!
• Have your favorite sauce ready for topping. Rather than making a sauce which would take more time, I kept flavors simple with a combo of butter, tamari, scallions, and garlic in the noodles. Then, I topped them with a little store-bought hoisin. If you don’t like hoisin, use your favorite sauce! Sriacha, chili crisp, and peanut sauce are all great options.

15-Minute Noodles with Bok Choy and Shiitake Mushrooms

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5 from 2 reviews

• Author: Courtney West
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Diet: Gluten-Free, Vegan, Vegetarian

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Description

These vegan and gluten free 15-minute noodles with bok choy and shiitake mushrooms are quick, nourishing, and perfect for lunch or dinner! Thin rice noodles that require a brief soak in boiling water are key to bringing this plant-based meal together quickly. 

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon avocado oil
• 2 tablespoons vegan butter
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 4 ounces shiitake mushrooms, stems removed and discarded and caps thinly sliced
• 4 ounces thin quick-cooking or instant rice noodles, such as vermicelli or pho noodles
• 3/4 cup shelled frozen edamame
• 1 baby bok choy, thinly sliced (both leaves and stems)
• 2 tablespoons tamari
• 1/4 teaspoon chili flakes, or more if you want the noodles spicier
• Chopped roasted peanuts, for serving
• Hoisin sauce, for serving

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Instructions

Heat a large skillet or pan over medium. Bring a few cups of water to boil for the noodles and edamame. 

Add the oil and butter to the pan. Once the butter has fully melted, add most of the scallions (save some for garnish), the garlic, and the shiitake mushrooms to the pan. Cook, stirring every minute or so, until the mushrooms start to turn golden around the edges. This should take about 5-7 minutes. 

While the mushrooms cook, cover the noodles and frozen edamame with boiling water and let sit according to the package instructions before straining and rinsing under cool water. The ones I use soak for 3-4 minutes. 

Once the mushrooms are starting to turn golden, add the bok choy, tamari, and chili flakes. Cook, stirring frequently, until the bok choy is wilted. This will only take 1-2 minutes. Toss in the cooked noodles and edamame, then remove from the heat. 

Serve garnished with the remaining scallions, chopped peanuts, and hoisin sauce on the side. 

Leftovers can be kept in an airtight container in the fridge and enjoyed within 3-4 days. They can be eaten cold or reheated in a pan on the stove with a few splashes of water or broth. 

Notes

• If you are using shelled edamame that is not frozen, you’ll add it to the pan with the bok choy instead of soaking it in the water with the noodles.
• You can use regular or vegan butter here depending on your dietary needs. 
• The rice noodles I used are gluten free — make sure to check the label if this is a concern for you. 
• This recipe makes 2 modest/lunch-sized portions so if you are super hungry, this might be closer to one portion for you. 
• If you want to add more protein, top your noodles with a fried or poached egg or crumble up 4 ounces of tempeh into small pieces and add it with the shiitake mushrooms. 
• You can bulk up the greens without adding more to the overall cooking time by doubling up on the baby bok choy or adding a few handfuls of baby spinach. 

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch