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a wide pot with gf rice noodles with mushroom sauce, herbs, creamy

One-Pot Mushroom Rice Noodles

Diana Kostrov
This creamy, savory mushroom noodle bowl is a one-pot vegan wonder. It’s IBS-friendly, packed with umami, and comes together with minimal effort—perfect for busy weeknights or gut-conscious comfort cravings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine comfort food, fusion, Italian
Servings 4 servings

Equipment

  • Deep skillet or wide pot
  • Knife
  • Cutting board

Ingredients
 

Noodles
  • 500 g mushrooms (mix of champignon, portobello, oyster, king oyster, chanterelle)
  • 300 g rice noodles
  • 2 tbsp low sodium soy sauce
  • 1 tbsp miso paste
  • 2 handfuls spinach (fresh or frozen)
  • 1 cup coconut milk or vegan cooking cream
Spices
  • 1 tsp mushroom powder (optional)
  • 1 tbsp dry oregano
  • 1 tbsp dry basil or thyme
  • 1 tsp sweet paprika or smoked paprika
  • ¼ cup nutritional yeast
Others
  • 3 cups hot water
  • 1-2 tbsp olive oil
Toppings (optional)
  • nutritional yeast
  • chili flakes
  • walnuts
  • fresh parsley
  • scallions

Instructions
 

  • Prep mushrooms – Cut mushrooms into medium chunks (leave them big if you like them meaty).
  • Sauté mushrooms – Heat olive oil in a deep skillet. Add mushrooms in stages—start with the firm ones like champignons—and brown them lightly.
  • Add flavor – Stir in spices and miso paste, coating the mushrooms well.
  • Cook noodles – Add rice noodles, followed by hot water (just enough to barely cover or sit 1 cm / 0.5" above). Cover with a lid.
  • Prep greens – While it simmers, chop spinach if using fresh.
  • Stir and steam – Open lid, gently mix noodles, and re-cover. Repeat until noodles are just softened, about 8 minutes total.
  • Finish it up – Pour in coconut milk and stir through. Mix in spinach last so it stays vibrant and fresh.
  • Serve – Plate hot and top with nutritional yeast, chili flakes, walnuts (if using), fresh parsley, or scallions.

Video

Notes

  1. Don’t overcook the noodles. Add coconut milk and spinach once they’re just tender.
  2. For IBS: skip onion/garlic; all ingredients listed are safe in moderate amounts. Swap coconut milk with oat cream if sensitive to fats.
  3. For gluten-free: use tamari or coconut aminos instead of soy sauce.
  4. Nut-free: skip walnuts (toppings) or replace with sunflower seeds for crunch.
  5. Stores well in fridge for up to 3 days. Reheat gently with a splash of water or plant milk.