Who doesn’t love a good noodle dish? This salty and sweet egg noodle recipe has all the elements of a comforting one-pot meal. Easily customizable, leek and mushroom noodles have simple flavors that come together to create a crave-worthy main or side dish for dinner.
This leek and mushroom noodle recipe is made with thinly sliced mushrooms, crushed or finely chopped garlic, leeks, butter, egg noodles, and a touch of honey for some sweetness.
Perfect for vegetarians or just great alongside a meat or seafood dish, these noodles can be amped up with the addition of soy sauce, sesame oil, or even some chile flakes for some spice.
Similar to my beef yaki udon recipe, which you can also find on my site, these Asian-inspired noodles go great with the addition of meat, like shredded roast chicken or thinly sliced steak. Serve this dish along with my Pan-fried garlic butter prawns for a delicious dinner any night of the week.
Why You’ll Love This Recipe
- Easy and quick to make
- Loads of flavor from simple ingredients
- Comforting noodles go great with any side
- Easily customized with added veggies or meat
How to Make This Recipe
Browning and caramelizing your vegetables for a bit longer gives them an added flavor that will add to the overall taste of the dish.
What to Serve With Your Mushroom and Leek Noodles
You can serve these vegetable noodles with a side of protein or another vegetable to make a complete meal. Don’t forget to enjoy a cocktail and a sweet treat to finish off the meal
- Maple glazed carrots – these sweet maple-glazed carrots are an irresistible addition to any meal and are a hit with kids and adults alike.
- Sauteed peppers and onions – simple sauteed peppers and onions add a veggie-packed side to accompany this recipe.
- Orange peel chicken – this sweet and savory chicken dish is full of Asian flavors that will go great with your mushroom and leek noodles.
- Bok choy stir fry – this easy bok choy stir fry recipe is a perfectly crunchy vegetable side to prepare along with your mushroom and leek noodles
- Mango bingsu – fruity and refreshing, this summer dessert is sweet with a touch of heat.
- Orange tart – with a buttery crust and fruity filling, this orange tart is an excellent treat to cleanse the palate after dinner.
- Rhubarb and pear crumble – this summertime dessert is sweet and a little tart from the rhubarb and pear and makes an easy and delicious dessert during rhubarb season
Popular Substitutions For This Recipe
Sub-out egg noodles for ramen noodles or gluten-free rice noodles instead, just follow the package instructions to cook the dried noodles in boiling water to al dente before combining them with the rest of your ingredients. Keeping the noodles al dente will allow them to finish cooking once combined without getting mushy.
Instead of butter, use olive oil or any other neutral oil you may prefer. This will make a slightly lighter version of the dish and may not give the same thickening character that melted butter gives noodles.
Variations to This Recipe
- Add soy sauce, teriyaki sauce, or even a little chicken broth to give the noodles more salt and layers of flavor. For a spicy kick, add chili oil or red pepper flakes.
- Feel free to add finely chopped green onions or fried garlic as a garnish to finish off your noodles, giving it an extra kick if you are a true garlic lover.
- Use a wok to cook your ingredients instead of a large saucepan. Make sure to use high heat to get good caramelization on the veggies when you cook them but watch it carefully so as not to burn them.
Don’t add salt to the mushroom and leek mixture before they are done cooking. Salt draws out moisture and will prevent any caramelization of the veggies, especially the mushrooms.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for 4-5 days. Make sure to cool down noodles to room temperature before placing them in the refrigerator.
Can I Freeze This Recipe?
Yes, since these noodles are not heavily sauced, they will reheat well. Alternatively, if you prepare and freeze the veggies, you can easily make fresh noodles and throw the defrosted vegetables in.
How Do I Reheat This Dish?
Reheat the noodles using the microwave or on the stove with a little extra broth or butter to prevent the noodles from drying out.
Can This Recipe Be Scaled?
Yes, you can scale this recipe by multiplying the ingredients by two or three to feed a big group or have leftovers for the week.
Other Noodles Recipes You’ll Love
Check out more recipes on my site like this delicious dish:
Leek and Mushroom Noodles can be made in 30 minutes. A tasty dish for both vegetarians and meat eaters that balances sweet and salty flavours.
- 30ml (2 tbsp) sesame seeds
- 250g (9 oz) egg noodles
- 28g (2 tbsp) butter
- 2 medium garlic cloves, crushed
- 250g (1 large) leek, halved lengthwise and sliced
- 300g (0.67lb) mushrooms, washed and sliced
- 30ml (2 tbsp) honey
- salt and pepper, to taste
- Heat the seeds in a dry pan over medium heat, until golden and fragrant, for about 5 minutes. Set aside.
- Boil the noodles according to package directions, drain and keep warm.
- Melt the butter in a large frying pan. When it starts sizzling add the garlic and leeks. Gently fry the leek mixture for 10 minutes or until soft, stirring constantly. (If you prefer your leeks crispier, by all means reduce the cooking time a bit.)
- Add the mushrooms and cook for another 5 minutes. At this point you can turn up the heat to brown and caramelize the vegetables a bit, if you prefer.
- Spoon the honey into the pan, give the vegetables a stir, add the noodles and then mix everything thoroughly.
- Sprinkle the noodles with sesame seeds, season to taste and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan Fry
- Cuisine: British
Keywords: leek and mushroom noodles, egg noodle recipe, egg noodle side dish, vegetarian noodle recipe, leek and mushroom recipe