Enoki Mushroom Noodles are a great substitute if you can’t eat gluten and looking for a healthy noodle alternative. Originally from Asia Enoki mushrooms (Flammulina veluptipes) are loaded with fibre and packed with nutrition. In this blog, I will share my noodle recipe with you!
How to store them once you buy Enoki Mushrooms
After purchasing mushrooms, be sure the flesh is firm to the touch, the colour more creamy and is also free from rot, insects and damage.
You can store them in the fridge for about one week. They will last longer if you put them in an airtight bag.
How did you find out about them?
I can’t take credit for this recipe as, during my yoga retreat in Malaysia, we had them for dinner and I was hooked on this delicious mushroom.
Living a Paleo lifestyle at the time meant I was grain-free, but I love noodles. I had found many substitutes but enoki mushrooms and kelp noodles are my favourites now.
I didn’t have to go very far to find these enoki mushrooms (actually I didn’t really look at all they just came to me), I was at my tiny local Asian supermarket and low and behold they were there. Fate right?
But better than that they were grown without the use of any pesticides, fertilisers or chemicals. You know how I love clean foods!
I was expecting I would have to hunt around for these or pay a small fortune, in which case I would have given up, but these were affordable and now popular so I’m sure you can find them easily too.
When I lived in the UK I also got them from the Livesey Bros an exotic mushroom farm.
Other ways to eat Enoki Mushrooms besides as noodles
- Add it to an omelette
- It’s wonderful in soup noodles or stirfry
- you can eat them raw and add them salads
- great in summer spring rolls and wraps
If used as part of a cooked dish, they should be added at the last minute, as heat tends to make them a little chewy.
Enoki Mushroom noodles (serves 2-3 people)
- 4 packs of Enoki mushrooms, remove the roots, wash, drained and separated
- 3 garlic cloves, chopped finely
- 1 cube inch ginger, chopped finely
- 1 small green chilli, chopped
- 1TSB coconut oil
- Sesame oil
- Himalayan rock Salt and black pepper
- Toasted sesame or almond flakes to garnish
- Heat up cooking oil over medium heat. Add garlic, ginger and green chilly. Stir gently until fragrant or lightly browned.
- Add Enoki mushrooms, stir well. There will be liquid coming out from the mushrooms. Add salt and black pepper to taste, and sesame oil. Turn the heat up to high. Stir well for about 2 minutes, until the liquid thickened.
- Serve hot with a stir fry, or have as a snack. Enjoy!