Mushroom lovers rejoice! These mushroom noodles with a tangy tomato sauce are a delicious and easy weeknight dinner you can make. This simple dish has a tangy tomato sauce along with mushrooms, roasted garlic, carrots and more.
This delicious dish comes together so quickly and it is also a great comfort food. Using fewer ingredients, you will be able to make a delicious dinner in under 45 minutes.
These tangy mushroom noodles do not disappoint anyone who love noodle dishes.
I like the combination of mushrooms and tomato in this but you can add some green peas if you like.
Most of the ingredients for these noodles are pantry staples, so no need to buy any new ingredients that you’ll never use again.
HOW TO MAKE MUSHROOM NOODLES WITH TANGY TOMATO SAUCE
In this recipe, I have sautéed finely chopped garlic pieces in a little bit of oil. When the garlic turned light golden I added the shallots and sautéed them until soft. Then I added carrot juliennes and sautéed for a few minutes and then added the mushroom pieces and cooked until soft.
When the mushrooms were soft, I added the tomato paste, ketchup, and the required amount of salt and mixed well. Into this mixture, I added the cooked noodles and mixed.
When the noodles were mixed well in the sauce and the vegetables, I let it cook for another 2 minutes, then I added the paprika and mixed, and then served it hot.
INGREDIENTS USED IN THIS RECIPE
All the ingredients used in this recipe are pantry staples. I have used egg noodles. You can find egg noodles in Asian stores.
I have used white button mushrooms, tomato paste, ketchup, and paprika. I have also used fresh garlic cloves and shallots. All these ingredients are easily available in supermarkets.
VARIATIONS
You can add green peas. After adding the mushrooms you can add a hand full of cooked green peas. It gives more color and makes it healthier.
If you do not have tomato paste you can add two or three tablespoons of tomato puree.
MUSHROOM NOODLES WITH TANGY TOMATO SAUCE RECIPE
2
15 Minutes
25 Minutes
40 Minutes
Print
Ingredients
150 grams of egg noodles
2 tablespoons of vegetable oil
2 big garlic cloves cut into small pieces
4 or 5 shallots cut into small pieces
1 medium carrot, julienned
250 grams of white button mushrooms, stems removed and cut into medium slices
1/2 teaspoon of paprika
2 to 2 and 1/2 teaspoons of tomato ketchup
1 and 1/2 tablespoons of tomato paste
Salt to taste
METHOD
- Cook the noodles according to the package instructions, drain and keep aside.
- In a wok, heat oil over medium heat. Add the garlic pieces and sauté until light golden.
- Then add the onion and sauté until soft.
- Into it, add the carrot pieces and sauté until soft. Then add the mushroom and cook until soft.
- Into it add the tomato paste, ketchup and required amount of salt and mix.
- Add the cooked noodles into it and mix well. Let it cook in low heat for 2 minutes.
- Add the paprika and mix.
- Serve hot.
STEP BY STEP PICTURES
Heat oil in a wok, add the garlic pieces and sauté until light golden. Then add finely chopped shallots and sauté. Into it add the carrot juliennes. When the carrot is cooked add the mushrooms and cook until soft.
Into it add the tomato paste, ketchup, and required salt and mix. Then add the noodles and mix well. Let it cook in low heat for 2 minutes.
Now add the paprika and mix.
Serve hot.
RECIPE NOTE
After adding the noodles into the vegetables and sauce mixture, if you feel the dish is too dry, add a little bit of water and mix.
