Sambal Black Bean Noodles with Roasted Mushrooms

Sambal Black Bean Noodles with Roasted Mushrooms

Intro

Fermented black bean depth needs something meaty to hold onto, and roasted mushrooms do that beautifully. Here the mushrooms are browned separately so they keep their structure, then folded through noodles coated in a savory sambal black bean sauce.

Ingredients

  • For the mushrooms: 12 oz shiitake or cremini mushrooms, thickly sliced, 1 tbsp neutral oil, 1/2 tsp kosher salt
  • For the noodles: 12 oz fresh egg noodles or wheat noodles, 1 tbsp neutral oil, 2 shallots thinly sliced, 2 garlic cloves minced
  • For the sauce: 2 tbsp sambal-black-bean, 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp brown sugar, 3 tbsp water
  • To finish: scallions, white pepper

Instructions

  1. Toss the mushrooms with oil and salt and roast at 425°F for 18 to 22 minutes, turning once, until they collapse, darken, and take on browned edges. Roasting them separately keeps them concentrated and prevents them from watering down the noodle pan.
  2. Meanwhile, cook the noodles just until tender but still springy, then drain well and toss lightly with a few drops of oil. In a small bowl, stir together the sambal black bean, soy sauces, brown sugar, and water.
  3. Heat a wok or large skillet over medium-high heat and add the oil. Add the shallots and cook 1 to 2 minutes until softened and lightly golden at the edges. Add the garlic and cook 20 seconds more, just until fragrant.
  4. Add the noodles and toss to coat in the aromatics, then pour in the sauce. Cook for 1 to 2 minutes, tossing continuously, until the noodles are glossy and the sauce has reduced enough to cling. Fold in the roasted mushrooms and toss just long enough to distribute them without breaking them up.
  5. Finish with scallions and a light pinch of white pepper. The noodles should read deeply savory, with little pockets of concentrated mushroom throughout.

Why This Works

Roasting the mushrooms first keeps their flavor concentrated and their edges firm, which gives the fermented black bean sauce more contrast and better texture in the final bowl.

Back to blog