Low Carb Noodles Made from King Oyster Mushrooms
I never thought I’d be writing about noodles made from king oyster mushrooms. But when I was diagnosed with Type 2 Diabetes with a 12.8 A1C , I knew drastic changes needed to happen in my diet. We’ve been told these noodles are GLP-1 friendly too because of the protein and fiber content. My love for noodles runs deep so these king oyster mushroom noodles were a life saver and still are to this day.
What Are King Oyster Mushroom Noodles
King Oysters are huge mushrooms that you can typically find at the Asian markets or pre-packages in your regular grocery store section where they sell mushrooms. They are also called king trumpet mushrooms or trumpet mushrooms. If you take a big king oyster mushroom and peel or slice them thin, then slice them into long thin strips you instantly get noodles. Then the noodles are boiled just like you would regular pasta, for a few minutes. Drain, cool and squeeze out the excess water and now you have easy low carb noodles made from mushrooms! They’re plant based noodles and vegan friendly so that’s a plus. But best of all, these are high fiber and contain all the nutritious elements that mushroom contain. Mushroom noodles are a great substitution to regular high carb starchy noodles.
Video: Low Carb Noodles Made from King Oyster Mushrooms
What Do Oyster Mushroom Noodles Taste like?
These are delicious and chewy noodles that have a great bite and texture. They are light and slightly springy with a crunchy bite if you choose to cook them for less time. Stir fry them like you would for any Asian noodle dish or serve the with tomato sauce or a white cream sauce. The possibilities are endless.
- Stir fry the mushroom noodles with a little garlic, soy sauce and sesame oil.
- Add your favorite bottles or store bought sauce to the noodles for a really quick and easy meal.
- Make our homemade alfredo sauce recipe for a nice and creamy low carb noodle.
- Or use some soy sauce, chili crunch, and fresh herbs like we do in the recipe below. So easy and delicious. Here’s our homemade chili crunch recipe. You’ll never have to buy chili crunch again.
Meal Prep the Noodles Ahead of Time
Usually I’ll make a big batch, squeeze out the excess water and store them in an air tight container. Once they’re been cooked, it’s so easy to cook a handful of noodles with my favorite vegetables and sauces. It’s worth the effort and time to meal prep these mushroom noodles. The real time consuming part of preparing the noodles is all the slicing and more slicing. But it’s totally worth it because these are so good and low carb. I’m serious about how satisfying these are while helping me maintain a lower AIC. I’m now at 6.3.
Tools to make it Easier to Cut the Mushrooms
Wether your knife skills are a little shaky, or you just love kitchen tools, a julienne tool or mandoline might be perfect for you to cut the mushrooms into noodles. Make sure to use a cut-safe glove, especially if using the mandoline.
King Oyster Mushroom Noodles
Ingredients
- 2-3 large king oyster mushrooms
- 2 Tablespoons (30 ml) olive oil
- 2 cloves garlic , minced
- 1/4 cup (40 g) minced shallots or onion
- 1 Tablespoon (15 ml) low-sodium soy sauce or gluten free Tamari, or to personal taste
- 2 teaspoons (10 ml) sesame oil , or to personal taste
- 1 Tablespoon (15 ml) chili crunch or chili oil, or to personal taste
- handful chopped fresh herbs (cilantro, Thai basil, mint)
Equipment
- Julienne Tool optional
- Mandoline optional
- Cut Resistant Gloves optional
Instructions
- Thinly slice or julienne the mushrooms into noodle lengths. You can use a sharp knife or a julienne tool.
- Bring a large pot of water up to a boil. Add the raw mushroom noodles.
- Boil noodles for about 3 minutes. Taste one strand to see if it's to your preferred texture. If you like your noodles softer and less crunchy, continue boiling for a few more minutes or until the noodles are to your liking.
- Drain noodles and quickly cool them off in a bowl of ice water for about 5 minutes.
- Remove noodles from water and gently squeeze out any excess water.
- At this point you can store them in a air tight container with a paper towel. If you want to cook the asap, then continue to next step.
- Heat pan over medium-high heat. Add the 2 Tablespoons oil, minced garlic, and minced shallots/onion. Cook until garlic is slightly golden but not burnt.
- Add the noodles and continue cooking for about 3-5 minutes, or until the moisture from the mushrooms is released and mostly cooked off.
- Add 1 Tablespoon (or to taste) low-sodium soy sauce and 2 teaspoons sesame oil and stir until noodles are coated with the sauces. Continue cooking for about 1 minute.
- Taste the noodles and add additional seasoning if desired.
- Add the noodles to a bowl and drizzle with chili crunch.
- Add some fresh chopped herbs and enjoy.
Video
Nutrition Information per Serving
