This recipe for Thai noodles is out of this world delicious! It has the perfect amount of spice and flavor combined with the perfect delicious noodles and mushrooms that you love. Once more is vegan and plant based as well as super easy to make. I love making the flavorful broth from scratch to produce a one of a kind of flavor for lunch and dinner recipes.

Recipe Video: Mushroom Thai Noodles

How do you make the flavorful broth? The ingredients that I used to make the flavorful broth include: 

• 1 cup mushrooms 
• 1/4 cup chopped white onion 
• 1 jalapeño – rinsed and chopped 
• 1 tbsp grated ginger 
• 1 tbsp soy sauce 
• 2 tbsp orange juice 
• 1 tsp paprika 
• 1 tsp turmeric 
• 1 tsp black garlic powder 
• 2 tbsp all purpose flour 
• 2 cups vegetable broth 

This recipe for Thai noodles uses mushrooms! What kind of mushrooms should you use? Well you can use any kind you want! Mushrooms belong to the fungi kingdom and are different from plants and animals. They replenish on their own germination of spores kind of like how seeds sprout. Mushrooms don’t need food, light, or even water. They simply digest their own secreted nutrients.  

What’s The Best Mushrooms To Use?

How do you make this recipe for Thai noodles with mushrooms?

Start by chopping up your jalapeños and onions. Then combine them in a large mixing bowl with the mushrooms, ginger, soy sauce, and juice from the jar of ginger if you have it. Heat the oil in the skillet before tossing in the mushroom mixture. Then add the orange juice, seasoning, and the flour and stir. Slowly pour in the vegetable broth and stir. Put the noodles into the broth and close the lid on the pan for 3-5 minutes. 

Let the noodles rest for a few minutes then transfer to a bowl. I like to sprinkle some nutritional yeast and red chili flakes for an extra punch if flavor!

Show Me The Nutrition Info

• Calories 280
• Total Fat 7.7g 10%
• Saturated Fat 1.1g 6%
• Cholesterol 0mg 0%
• Sodium 260mg 11%
• Total Carbohydrate 49.3g 18%
• Dietary Fiber 2.7g 10%
• Total Sugars 1.5g
• Protein 3.1g

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