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Pulled crispy mushroom udon noodles

Published: 25 Apr 25
Updated: 25 Apr 25

Crispy mushrooms, toothsome udon noodles and an addictive peanut sauce combine forces in this easy midweek meal from Martha Collison. Meet your new favourite plant-based dinner…

Quick and easy: This simple vegan recipe only needs 10 minutes of hands-on prep time. Cook the noodles and whisk together the sauce while the mushrooms are crisping up in the oven.

Umami hit: The deep, savoury and salty flavours of King oyster mushrooms, roasted peanuts and soy add up to: “a meat-free meal that’s spicy, rich and satisfying. Intensely flavoured gochujang and peanut butter add body to the sauce and the pulled crispy mushrooms will soon become your new addiction,” says Martha.

Contrasting textures: Crispy mushrooms, al dente udon noodles, crunchy peanuts and a smooth, rich sauce make every mouthful a delight.

Take a look at more easy vegan recipes.

Recipe taken from Pull Up A Chair by Martha Collison (Kyle Books £26) and tested by delicious.

Easy
May 2025

Test kitchen approved

Serves 2
Prep time 10 min. Cook time 25 min

Crispy mushrooms, toothsome udon noodles and an addictive peanut sauce combine forces in this easy midweek meal from Martha Collison. Meet your new favourite plant-based dinner…

Quick and easy: This simple vegan recipe only needs 10 minutes of hands-on prep time. Cook the noodles and whisk together the sauce while the mushrooms are crisping up in the oven.

Contrasting textures: Crispy mushrooms, al dente udon noodles, crunchy peanuts and a smooth, rich sauce make every mouthful a delight.

Take a look at more easy vegan recipes.

Recipe taken from Pull Up A Chair by Martha Collison (Kyle Books £26) and tested by delicious.

Nutrition: per serving

Calories: 649kcals
Fat: 30g (5.3g saturated)
Protein: 21g
Carbohydrates: 70g (19g sugars)
Fibre: 7.2g
Salt: 4.5g

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Ingredients

175g king oyster mushrooms
½ tbsp sesame oil
1 tbsp vegetable oil
1 tbsp tamari or dark soy sauce
125g green beans, trimmed and cut into batons
300g straight-to-wok udon noodles
2 spring onions, finely chopped
2 tbsp roasted peanuts, roughly chopped
Lime wedges to serve

For the sauce

4 tbsp tamari or dark soy sauce
1 tsp gochujang
50g smooth peanut butter
2 garlic cloves, finely grated
3cm piece ginger, finely grated
1 tbsp soft light brown sugar
Juice ½ lime

Method

Heat the oven to 220°C/200°C fan/gas 7. Shred the mushrooms using 2 forks, then put them in a roasting tin. Toss with the sesame oil, vegetable oil and tamari/soy, then roast for 20 minutes until crispy and caramelised.
Meanwhile, add the sauce ingredients and 100ml water to a deep frying pan over a medium heat and whisk to combine. Bring to a simmer and cook for 3-4 minutes.
At the same time, bring a saucepan of water to the boil. Add the green beans and udon noodles and boil for 3 minutes until the noodles are cooked through and the beans are cooked but still with a bit of bite (al dente). Drain, then add the noodles and green beans to the pan of sauce and toss well to combine, adding a little more water if needed.

Divide between 2 bowls, then top with the crispy mushrooms. Finish with the chopped spring onions and a sprinkle of peanuts, then serve with lime wedges for squeezing.