Yes, this noodle stir fry contains mushrooms and strawberries. And you’re not going to believe how delicious it is.
- 1/2 cup unseasoned rice vinegar
- 3 tbsp granulated sugar
- Salt and ground black pepper
- 1–3 tbsp chili garlic sauce (depending on how spicy you want this dish to be)
- 1 tbsp toasted sesame oil
- 2 tsp finely grated lemon zest
- 2 tbsp lemon juice, divided
- 1 small red onion
- 1/2 cup seasoned rice vinegar
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil or grape seed oil
- 16 ounces crimini mushrooms, gently cleaned with a damp paper towel (Also called baby bella mushrooms. *See note.)
- 10 ounces Fortune Gluten Free Soba Buckwheat Noodles (Shoyu flavor)
- 1 1/2 lbs strawberries (about 2 1/2 cups sliced)
- 1 cup fresh parsley, chopped
- 1 cup fresh basil, chopped
- 1 small, fully cooked Roast Chicken or Rotisserie Chicken, at room temperature or slightly warm. (Can also use tofu – see note.)
- To make the sauce: Add the unseasoned rice vinegar, sugar, 3/4 tsp salt, and 1/4 tsp ground black pepper to a small saucepan set over medium-low heat. Cook, stirring occasionally, just until the sugar melts and dissolves. Remove from the heat and stir in the chili garlic sauce (start with 1 tbsp and then add more if you want it spicier), toasted sesame oil, lemon zest and 1 tbsp lemon juice. Stir to combine and set aside to cool.
- Peel the onion and slice off the very top and bottom. Cut the onion in half and slice it into very thin strips, no larger than 1/8-inch thick. Put the onion slices into a small bowl and pour the seasoned rice vinegar over the top. Toss the slices in the vinegar to coat and set aside. (Stir the onion around in the bowl once or twice as you work on finishing the dish.)
- Cut the mushrooms into 1/4-inch slices. Add the butter and extra virgin olive oil or grape seed oil to a large skillet or sautéed pan and set it over medium heat. When the butter has melted, add the sliced mushrooms. Toss the mushrooms in the butter and oil to coat and sprinkle with about 1 tsp salt and 1/4 tsp ground black pepper. Cook, stirring occasionally, until the mushrooms are a deep golden brown. Scoop the mushrooms onto a plate, sprinkle with the remaining 1 tbsp lemon juice, and set aside to cool.
- Fill a large pot with water and bring to a boil over high heat. Add the seasoning packet from the package of Fortune noodles and stir. Add the noodles and let boil for 3 minutes, stirring once or twice. Pour the noodles into a colander set in the sink and rinse with cold water to stop them from cooking further. Let drain.
- Wash the strawberries, remove the stems, and cut into 1/4-inch slices.
- Add the strawberries to a large bowl along with the noodles, mushrooms, sauce, onions, parsley and basil. Remove the chicken from the bones and shred into bite-size pieces and add it to the bowl. Toss all the ingredients together gently in the bowl, taste for seasoning, and serve. (*See recipe notes for instructions to make crispy tofu instead of chicken.)
- Crimini mushrooms, also called baby bella mushrooms, have a more intense flavor than white button mushrooms, which is why I like to use them in this dish. But you can also use portobello (also called portabella) mushrooms if you like. If neither of these options is available to you, white button mushrooms will also work.
- To use tofu instead of chicken: Cut the tofu into bites-size cubes. Season with salt then toss the tofu pieces with about 1 tbsp cornstarch. Heat 2-3 tablespoons of extra virgin olive oil or grape seed oil in a skillet until hot and shimmering. Add the tofu in a single layer, letting it cook on one side until it releases easily from the pan. Continue to turn and cook the tofu until all sides are golden brown and crispy. Top finished noodle stir fry (do not toss) with tofu right before serving to preserve crispness.
Keywords: noodles, mushrooms, stir fry, easy stir fry, strawberries, dinner recipe, lunch recipe