Mushroom Noodle Bowl
Bowls are all the rage, and for good reason. They’re easy to make, endlessly versatile, and extremely tasty. Plus, it’s much easier to say you’re eating a mushroom noodle bowl than to list all the things that are in it. With that in mind, we gave in to the trend and made ourselves a good one!
This mushroom bowl has a couple rich and salty flavours that are perfect on rainy days (something we’ve had a lot of recently). The stars of the dish are big portobello mushrooms. These are marinated before hand to give them some extra flavour. Alongside these we add wilted spinach, chopped tomato, and a soft-boiled egg. To top it off, the noodles are dressed in a simple tomato-mushroom sauce.
All these parts come together to make something delicious but there’s definitely more or different things that you can add! Try replacing the tomatoes with sundried tomatoes, adding roasted red peppers, or sauteed asparagus. Better yet, do something completely different and let us know how it worked out!
- 4
- 10 minutes + 30 minutes marinating
- 10 minutes
Ingredients
- 4 portbello mushrooms, sliced
- 2.5 tbsp soy sauce
- 1 tbsp honey
- 4 garlic cloves
- 4 cups baby spinach
- 600g udon noodles (two packs)
- 4 soft-boiled eggs (we boiled ours for 4 minutes then placed them in an ice bath)
- 1 tomato, chopped
For the sauce - 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 cup chicken broth
- 1 tsp honey
Directions
- Marinate the mushrooms in soy sauce and garlic for at least 30 minutes
- Saute the mushrooms in a large pan for ~10 minutes. Remove from the pan, reserving liquid
- Meanwhile, saute garlic in a second pan until it’s browned. Add the spinach and toss to wilt
- Also meanwhile, cook udon according to package directions
- To make the sauce, add the tomato paste to the mushroom cooking pan and stir over medium heat until the tomato paste is browned and smells nutty. Add the rest of the 1. ingredients and stir to mix. Cook until thickened.
- Mix the sauce with the noodles, then put the noodles, mushrooms, spinach, peeled eggs, and tomato in a bowl. Serve hot
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