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The ultimate noodle bowl has come your way! Introducing Szechuan Noodles with King Oyster Scallops! If you like saucy, spicy noodles and caramelized mushrooms, do not miss this recipe!
I released a recipe with king oyster mushrooms a couple of years ago, and you guys loved it. So, I thought it was time for something a bit different. These noodles are coated with a rich and creamy sesame peanut sauce and served with golden brown king oyster scallops. No need to say this is better than takeout.
It starts with the king oyster mushrooms (get the big ones, by the way) that are marinated in soy sauce, lime juice, and seaweed flakes to give them that “sea” flavor. Then, they are sautéed until golden brown on both sides. For extra flavor, I recommend you deglaze the pan with a couple of tablespoons of the marinade.
Next, we have the noodles that are super nutty, creamy, and a bit spicy. Making the sauce is easy. You combine all the ingredients in a small bowl, and that’s it!
I went with a mix of tahini, peanut butter, soy sauce, maple syrup, vinegar (feel free to use lime juice), ginger, garlic, and some buffalo sauce. Feel free to use sriracha or chili paste if you don’t have buffalo sauce on hand.
The final step is to coat the noodles with the Szechuan sauce and serve with the king oyster scallops and fresh herbs! Feel free to serve the scallops on top of stir-fried vegetables for a more filling meal.
If you like your noodles heavy on flavor and easy to make, you should definitely try this one! The addition of golden brown king oyster scallops makes these noodles even better!
Let me know in the comments if you try this recipe!
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Szechuan Noodles with King Oyster Scallops
Ingredients
King Oyster Scallops
- 2 large king oyster mushrooms or 4 small ones
- 1/2 cup water
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp dried seaweed flakes
Szechuan Noodles
- 5 ounces fettuccine or spaghetti pasta
- 2 tbsp tahini
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp white rice vinegar
- 1 tsp grated ginger
- 1 clove of garlic minced
- 1 and 1/2 tbsp buffalo sauce or your favorite hot sauce
- 1/2 tsp toasted sesame oil
- For serving: chopped cilantro, basil, green onions, sliced peppers, and/or sautéed vegetables
Instructions
- Start by preparing the mushrooms: rinse under cold water and cut each one into 1-inch thick rounds. Set aside.
- Combine the water, soy sauce, lime juice, and dried seaweed flakes in a small saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and add the mushrooms to the saucepan. Let the mushrooms marinate for at least 30 minutes or up to 2 hours.
- Once the mushrooms have marinated enough, remove them from the marinade and set aside in a small bowl. Strain the marinade to remove the seaweed flakes.
- Bring a large pot of water to a boil and cook the noodles according to the package instructions.
- In the meantime, prepare the sauce: mix together the tahini, peanut butter, soy sauce, maple syrup, white rice vinegar, grated ginger, garlic, buffalo sauce, and sesame oil. Taste and adjust the spiciness to your liking. If the sauce appears too thick, add 1-2 tbsp of water.
- Heat a teaspoon of oil in non-stick skillet over medium heat. Once hot, add the king oyster mushrooms and sautée on each side for 3-5 minutes, or until golden brown. Pour in a couple of tablespoons of the marinade to deglaze the skillet.
- Drain the noodles and mix them with the sauce. Divide the noodles into serving bowls, add the sautéed king oyster mushrooms, and top with chopped cilantro and green onions.
- Noodles are best served immediately but will keep in the refrigerator for up to two days.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
I have been looking at what you create for weeks and am amazed. I don’t have access to all of the foods you create with but can taste them in my mind. What talent you have!
Thanks Cathy for your kind words 🙂
I do love mushrooms, so this dish looks good to me. I will adjust it to what I have on hand, however. I’ll use Shimeji mushrooms which are a smaller form of the oyster mushroom. Also, I have some black bean rotini pasta which I have been wanting to try in a dish. I’m sure it will pair well with your Szechuan sauce, Thomas.
Never heard of Shimeji but will definitely take a look next time! Let me know how it goes!
I made a delicious dish with the Shimeji mushrooms and your Szechaun sauce, Thomas. I was a little disappointed with my black bean pasta, however. The texture of this pasta is more granular than other pastas. Also, the growing method for Shimejis was worked out by the Japanese. They are grown on a grain and sawdust medium in plastic jars. Thus, the mushrooms that pop out of the top of the jars are petite. The ones that I get in the supermarket, here, are imported from Korea.