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Spicy Korean Noodles with Wild Mushrooms

 
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This recipe was absolutely divine. The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste. Assorted mushrooms and vegetables added layers of great textures. The combination was just delicious!

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

 

Ingredients

5 ounces noodles
sweet potato noodles
2 teaspoons vegetable oil
divided for cooking
4 scallions, spring or green onions
sliced
*
1 inch ginger
freshly and finely chopped
*
4 cloves garlic
freshly minced or finely chopped
Mushrooms:
2 ounces enoki mushrooms
1 small package, ends trimmed and separated
*
3 ounces mushrooms, wild
small brown, 1 small package, ends trimmed ad separated, eg. hen of the woods or portabellini
*
1 cup mushrooms, oyster
ends trimmed and separated into small pieces if too big
*
2 ounces mushrooms, shiitake
ends removed and sliced
Vegetables:
1 carrots
peeled and slice into match sticks
*
2 red chili peppers
freshly seeded and thinly sliced
*
2 green chili peppers
or jalapeno, freshly seeded and thinly sliced
*
1 pound bok choy
ends trimmed, wash well, drain and thinly sliced
4 ounces snow pea pods
slice into half, about 1/2 cup
½ large english cucumber
or 1 small one, slice into match sticks
*
½ bunch radishes
slice into match sticks or half moon
*
Korean sweetspicy sauce:
3 tablespoons soy sauce, tamari
2 teaspoons olive oil, extra-virgin
or grape-seed oil, walnut oil, canola oil
1 tablespoon chili powder
Korean red chili powder, or to your own taste
2 tablespoons rice vinegar
2 tablespoons mirin (sweet seasoning)
or sugar, or honey
*
1 ½ tablespoons sesame seeds
toasted
¼ teaspoon sesame oil
or as needed

Directions

Get together all the vegetables and mushrooms.

Bring a large pot of water to a boil, then soak the sweet potato noodles in the boiling water for 10 minutes. Rinse with cold water, drain well and mix with a little bit salad oil. Cut the noodles if they are too long. Set aside.

While the mushrooms are cooking, cook the sweet potato noodles.
Rinse with cold water, drain well and mix with a little bit salad oil.

To cook the mushrooms:

Heat 1 teaspoon of oil in a large nonstick skillet until hot. Add half of each scallions, gingers and garlic, stirring constantly, cook about 40 seconds.

Heat 1 teaspoon of oil in a large nonstick skillet until hot. Add half of each scallions, gingers and garlic.
stirring, and cook for about 1 minute.

Stir in the prepared assorted mushrooms, and cook for about 6 minutes, until volume is reduced to half, part of the water has been evaporated but still moist. Add 1 teaspoon or so toasted sesame seeds, stirring, and cook for another 1 or 2 minutes, until the mushrooms are browned in spots. Transfer the cooked mushrooms into a bowl and set aside.

Remove the tough ends, slice the mushrooms into slices.
Trim off the ends of small brown mushrooms, then separate into pieces.
Prepare the mushrooms first.
Prepare the oyster mushrooms.
Stir in the prepared assorted mushrooms.
and cook for about 6 minutes, until volume is reduced into the half, part of the water has been evaporated but still moist.

To cook the vegetables:

Heat another 1 teaspoon of oil in the same skillet until hot. Add the remaining scallions, ginger and garlic, stirring, and cook for about 1 minute.

Stir in the carrots, red and green chili peppers, cook for 3 to 5 minutes, until the vegetables are tender but still crisp. Add the bok choy, stirring, and cook for another 3 to 4 minutes, until the bok choy is wilted and tender. Stir in the snow peas, remove from the heat.

Cut the carrots, red and green chili peppers into match sticks.
Stir in the carrots, red and green chili peppers.
Cook for 3 to 5 minutes, until the vegetables are tender but still crisp.
Add the bok choy.
Add the snow peas.
Stir until well mixed, remove from the heat, place into a bowl and set aside.

To make the Korean spicy-sweet sauce:

While the vegetables are cooking, mix together the soy sauce, oil, vinegar, chili powder, mirin or sugar, sesame seeds and sesame oil in a small bowl until well blended. Set aside.

All the ingredients we need to make this delicious Korean sauce.
While the vegetables are cooking, prepare the Korean spicy-sweet sauce.

To put everything together:

Add the cooked sweet potato noodles, cooked mushrooms, cooked vegetables, cucumber and radishes into a large mixing bowl.

Chop the cucumber and radishes into the match sticks.
Time to put all the yummy ingredients together.

Pour the dressing over and toss with your hands until well mixed and evenly coated.

Pour the dressing over.
Toss with your hands until well mixed and evenly coated.

Sprinkle some toasted sesame seeds on top and season with more soy sauce, vinegar, chili pepper or sugar to taste if desired. Serve warm, room temperature or chilled. Sprinkle some toasted sesame seeds on top if you like.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 15544% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 783mg 33%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 12g
Vitamin A 166% Vitamin C 105%
Calcium 20% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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