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Emily Chan

Vegan Mushroom Mala Stir Fry Noodles Recipe

Equipment Needed

large pan

Serving Count




  • Omsom Chinese Mala Salad Starter
  • 2 3.5 oz. packages of enoki mushrooms
  • 2 tbsp. olive oil
  • ¼ tsp. kosher salt
  • 1 12 oz. bag of kelp noodles
  • 1 tsp agave nectar
  • ½ cup cucumber
  • 1 scallion, thinly sliced

Serve with:


Recipe from community member, Summer (@chefsummerstorm).

  1. Trim the ends of the enoki mushrooms off and discard them. Boil mushrooms for 30 seconds and drain.
  2. On medium-high, heat 2 tbsp. olive oil in a large sauté pan. Sauté mushrooms for 4 to 5 minutes until golden brown. Stir occasionally.
  3. Drain and rinse off the kelp noodles. Once mushrooms are cooked through, season with salt, add the kelp noodles into the pan, and sauté for another 5 minutes, stirring frequently.
  4. Remove pan from heat and pour in the Omsom starter and agave nectar. Stir until well combined.
  5. Let it cool down for 2 minutes and add cucumbers. Garnish with scallions and enjoy!

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