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Braised Mushrooms With Dry-Style Wonton Noodles


Special Diet

Dairy-Free, Vegan, Vegetarian


Main Course

Main Ingredient

Pasta & Noodles




  • 1 tablespoon olive oil
  • 4 ½ ounces fresh shiitake mushrooms stems trimmed
  • 1 large shallot finely minced
  • 1 large garlic clove finely minced
  • 2 cups water
  • 1 ½ teaspoons San-J Organic Tamari 25% Less Sodium Soy Sauce
  • 1 ½ tablespoons vegan oyster sauce
  • 1 tablespoon cooking wine
  • 1 ¼ teaspoon monk fruit sweetener or raw cane sugar
  • ¼ teaspoon sesame oil
  • teaspoon white pepper or to taste
  • teaspoon gluten-free dark soy sauce optional
  • 1 ½ tablespoons cornstarch + 5 tablespoons water mixed thoroughly


  • 4 bundles fresh thin wonton noodles
  • 2 tablespoons San-J Organic Tamari 25% Less Sodium Soy Sauce
  • 8 teaspoons infused garlic oil
  • 4 teaspoons sesame oil
  • White pepper to taste
  • Chinese greens (Yu Choy Sum) blanched
  • Pickled green chili for garnish / condiments



  • Combine tamari, vegan oyster sauce, cooking wine, sweetener, sesame oil, pepper and dark soy sauce to make a seasoning.
  • In a large non-stick pan on medium heat, add the olive oil. Once the oil heats up, add the shiitake mushroom. Sear the mushroom until light golden brown on both sides.
  • Add minced shallots and garlic to the pan. Stir fry until fragrant.
  • Pour water into the pan and bring to a simmer.
  • Add prepared seasoning and stir until well combined. Simmer for about 20 minutes.
  • Next, add cornstarch slurry to the mushroom mixture while stirring constantly. Simmer for a few minutes until the sauce has thickened.
  • Adjust additional seasoning (tamari, white pepper, and sweetener) according to preference.
  • Remove from heat, set aside and keep the mushroom sauce warm.


  • For every serving of wonton noodles, add ½ tbsp. tamari, 2 teaspoons garlic oil, 1 teaspoon sesame oil and white pepper to a serving bowl. Whisk lightly to combine to make seasoning sauce.
  • Cook wonton noodles until al dente. Rinse noodles in cold water to remove excess starch and submerge in hot water again to reheat the noodles. Drain thoroughly.
  • Transfer the drained noodles to the serving bowl. Toss with sauce until well combined.
  • Add blanched Chinese greens followed by mushroom and liberal amounts of sauce to the noodles.
  • Serve immediately with some pickled green chili or sliced red chili peppers.
Recipe by @Sncxkitchen.

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