Spicy Korean Noodles with Wild Mushrooms
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!
sweet potato noodles
divided for cooking
scallions, spring or green onions
freshly and finely chopped
freshly minced or finely chopped
1 small package, ends trimmed and separated
small brown, 1 small package, ends trimmed ad separated, eg. hen of the woods or portabellini
ends trimmed and separated into small pieces if too big
ends removed and sliced
peeled and slice into match sticks
red chili peppers
freshly seeded and thinly sliced
green chili peppers
or jalapeno, freshly seeded and thinly sliced
ends trimmed, wash well, drain and thinly sliced
snow pea pods
slice into half, about 1/2 cup
or 1 small one, slice into match sticks
slice into match sticks or half moon
|Korean sweetspicy sauce:|
soy sauce, tamari
olive oil, extra-virgin
or grape-seed oil, walnut oil, canola oil
Korean red chili powder, or to your own taste
mirin (sweet seasoning)
or sugar, or honey
or as needed
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.
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.
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.
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.
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.
To put everything together:
Add the cooked sweet potato noodles, cooked mushrooms, cooked vegetables, cucumber and radishes into a large mixing bowl.
Pour the dressing over and 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.