Korean · Dinner
Mushroom Noodle Stir-Fry
Stir-fried wheat noodles with mixed mushrooms in a glossy soy and sesame sauce, sharpened with garlic, ginger, and gochujang for a mild sweet-savoury edge. Cooked fast over high heat in a wok, finished with scallion and toasted sesame seeds, and served hot as a light one-bowl noodle plate.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
434Calories
15.1gProtein
12.5gFat
67.2gCarbs
5.4gSugar
5.9gFiber
1457mgSodium
0mgChol
2gSat Fat
648mgPotassium
58mgCalcium
3.3mgIron
0mcgVitamin B12
6.8mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
rich-umami
thirty-min-meals
vegan
Instructions
1
Prep
Slice the mixed mushrooms and scallion; mince the garlic and ginger. Set each aside separately.
2
Heat
Warm the vegetable oil in a wok over high heat until shimmering, about 20 seconds. Add garlic and ginger, stir constantly for 20 seconds until fragrant.
3
Heat
Add the mushrooms to the wok and stir-fry over high heat for 3 to 4 minutes until browned at the edges. Cook the noodles separately according to package directions; drain.
4
Heat
Add drained noodles, soy sauce, gochujang, and sesame oil to the wok. Toss over medium-high heat for 1 to 2 minutes until glossy and evenly coated.
5
Plate
Transfer to a bowl. Top with scallion, sesame seeds, and black pepper. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g mixed mushrooms
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2.6 oz150g dry wheat noodles
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp black pepper
