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
- 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 into the 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, cucmber 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.