Mushroom Japchae
A quick and savory Korean-style stir-fried glass noodle dish with mushrooms, green onions, and sesame seeds. Ready in about 20 minutes, perfect for a weeknight dinner or a satisfying lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 6 oz sweet potato starch noodles
- 8 oz mixed mushrooms (such as shiitake, cremini, or oyster)
- 4 stalks green onions
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- 1
Cook the 6 oz sweet potato starch noodles in boiling water until tender, about 7 minutes. Drain and rinse with cold water, then set aside.
- 2
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the 8 oz sliced mushrooms and cook until browned and softened, about 5 minutes.
- 3
Add the 3 tbsp soy sauce and 2 tbsp water to the skillet. Stir in the cooked noodles and 4 sliced green onions, tossing to combine, about 2 minutes.
- 4
Drizzle with the remaining 1 tbsp sesame oil and sprinkle with the 1 tbsp sesame seeds. Serve warm.
Tools you’ll need
- Large pot
- Large skillet
- Colander
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