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Sticky Oyster Mushroom Noodles with Toasted Sesame Seeds

This is a simple and delicious recipe from one of our own at Mushroom Network, Warren Barnard, who is a whizz in the kitchen on a daily basis and takes endless delight in blending flavours and textures into the yummiest dishes!

Final Dish

Sticky Oyster Mushroom Noodles

with Toasted Sesame Seeds


  • Oyster mushrooms (buy one of our grow sticks here)
  • Green beans (or really any vegetable of your choice)
  • Sesame seeds
  • Noodles (of your choice)
  • Soy sauce
  • Lemon or lemon juice
  • 1 clove garlic (or more if you like)
  • Sesame oil (optional)


1. Chop up the vegetables and mushrooms however you most enjoy them. When cutting up the oyster mushrooms be sure to cut off the stems (they start where the gills end). Peel, chop, and mash up the garlic.

2. Follow the packet instructions to cook the noodles, but add in a good dash of soy sauce and salt to taste.

3. Start frying up the mushrooms on high heat – you want them to get browned but not burnt. Once they’ve browned up a bit, bring the heat down and add the rest of your vegetables. Cook to your liking (I personally like veges almost raw).

4. In a small dry frying pan pour in about a tablespoon of sesame seeds and toss over medium heat until they start turning brown. Once they’re all relatively the same shade of brown remove from the heat.

5. Just before the veggies are ready, add the garlic and turn the heat up to high again. Add in a few dashes of soy sauce and lemon juice while continuously stirring it through the veggies and mushrooms. Once the soy sauce has reduced a bit and starts getting sticky, add a bit more and keep stirring. Repeat this process a few times (but only add lemon juice the first time). This will coat the veggies and mushrooms in a lovely, tangy, sticky soy sauce.

6. Drain the cooked noodles and put them in a bowl. Add the veggies and sesame seeds with an optional drizzle of sesame oil, and enjoy!

Sticky Oyster Mushroom Noodles with Toasted Sesame Seeds
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