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Spicy Asian noodles and mushrooms, with snow peas

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Spicy Asian noodles and mushrooms, with snow peas

For the last several weeks, these spicy Asian noodles and mushrooms became my staple dish on Monday nights (or any other days that are similar to my hectic Mondays). It’s very easy to prepare; takes at most 40 minutes from start to finish, and it’s very tasty. The dish is versatile – you can eat it as a vegetarian version, or you can add already cooked fish or meat to it.

This is my perfect recipe for Monday nights. If your Mondays are anything like mine (busy from 9 to 5 with reports and excel spreadsheets at work, plus everybody is trying to catch up with me at the same time), then you will thank me for this recipe. It’s mindless, simple, you can do this dish on an auto-pilot, because this recipe does not require much thinking or fiddling. And, in the end, you’ll surprise yourself with the dish that’s quite excellent in flavor.

Spicy Asian noodles and mushrooms, with snow peas

You will note in the ingredients list, that I listed 60 snow peas as an ingredient. I didn’t have a scale, so I had to count the snow peas, yes, every single one of them – 60 total (you don’t have to wonder now why I am always short on time). Snow peas are quite small, so 60 of them was actually a relatively small amount in volume and very light in weight. I searched the internet to see how I could translate that into an actual weight or volume, but couldn’t find the answer. It should equal to about 2 or 3 cups in volume.


Spicy Asian noodles and mushrooms, with snow peas

Spicy Asian noodles and mushrooms, with snow peas

Prep time: 40 minutes

Makes 5 servings


  • 2 tablespoons sesame oil
  • 5 green onions, chopped
  • 1 tablespoon sesame seeds
  • 7-10 regular button mushrooms, sliced, or 1 Portobello mushroom, sliced
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup chicken stock
  • 1 teaspoon Sriracha sauce (substitute with any other hot sauce if you don’t have Sriracha)
  • 60 snow peas, ends trimmed (sorry, I didn’t have a scale, so I counted them :)). I think it’s about 2 or 3 cups
  • 1/2 lb pasta, preferably Fettuccine (half a pound)

1) Heat sesame oil in a large frying pan on medium-high heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, Sriracha – mix everything well to combine.

2) In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.

3) In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.

4) Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.

Enjoy! Preferably with a very tall fluted glass of a good white wine, especially if you had a hard Monday:

Spicy Asian noodles and mushrooms, with snow peas



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