Spicy Korean Noodles with Wild Mushrooms (#1487)

Asian Korean Main Vegetarian
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  • 5 oz Noodles sweet potato noodles
  • 2 tsp 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


  • 2 oz Mushrooms, Enoki (Straw) 1 small package, ends trimmed and separated
  • 3 oz 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 oz Shiitake Mushrooms ends removed and sliced


  • 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 oz Snow Pea Pods slice into half, about 1/2 cup
  • 1/2 large English Cucumber or 1 small one, slice into match sticks
  • 1/2 bunch Radishes slice into match sticks or half moon

Korean Sweetspicy Sauce

  • 3 tablespoons Tamari Soy Sauce
  • 2 tsp Extra-Virgin Olive Oil or grape-seed oil, walnut oil, canola oil
  • 1 Tbsp 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 1/2 tablespoons Sesame Seeds toasted
  • 1/4 tsp Sesame Oil or as needed


  1. Bring a large pot of water to a boil, then soak the sweet potato noodles in the boiling water for 10 minutes.
  2. Rinse with cold water, drain well and mix with a little bit salad oil.
  3. Cut the noodles if they are too long. Set aside.
  4. To cook the mushrooms:
  5. Heat 1 teaspoon of oil in a large nonstick skillet until hot.
  6. Add half of each scallions, gingers and garlic, stirring constantly, cook about 40 seconds.
  7. 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.
  8. Add 1 teaspoon or so toasted sesame seeds, stirring, and cook for another 1 or 2 minutes, until the mushrooms are browned in spots.
  9. Transfer the cooked mushrooms into a bowl and set aside.
  10. To cook the vegetables:
  11. Heat another 1 teaspoon of oil in the same skillet until hot.
  12. Add the remaining scallions, ginger and garlic, stirring, and cook for about 1 minute.
  13. Stir in the carrots, red and green chili peppers, cook for 3 to 5 minutes, until the vegetables are tender but still crisp.
  14. Add the bok choy, stirring, and cook for another 3 to 4 minutes, until the bok choy is wilted and tender.
  15. Stir in the snow peas, remove from the heat.
  16. To make the korean spicy-sweet sauce:
  17. 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.
  18. To put everything together:
  19. Add the cooked sweet potato noodles, cooked mushrooms, cooked vegetables, cucmber and radishes into a large mixing bowl.
  20. Pour the dressing over and toss with your hands until well mixed and evenly coated.
  21. Sprinkle some toasted sesame seeds on top and season with more soy sauce, vinegar, chili pepper or sugar to taste if desired.
  22. Serve warm, room temperature or chilled.
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