Craving a quick, flavorful, and satisfying meal? Look no further than this recipe for Korean Shiitake Mushroom Noodles! This dish bursts with umami thanks to the earthy shiitake mushrooms, perfectly complemented by the savory depth of Korean gochujang (chili paste) and the delightful chewiness of your favorite noodles. Forget complicated takeout orders; this recipe is surprisingly easy to master, even for beginner cooks. The combination of textures and tastes creates a truly unforgettable culinary experience that’s both comforting and exciting.
Imagine succulent shiitake mushrooms mingling with perfectly cooked noodles in a rich, spicy, and slightly sweet sauce. This recipe delivers that and more. From the fragrant aroma of the sautéed garlic and ginger to the final satisfying bite, your taste buds will thank you. Ready to dive in and create this deliciousness yourself? Let's get started with the step-by-step instructions below!
Tools Needed
- Oven
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Saucepan
- Saute Pan
Ingredients
- Fresh Shiitake Mushrooms: 120g
- Red Onion: 1/2
- Red Bell Pepper: 1/2
- Yellow Bell Pepper: 1/2
- Carrot: 1
- Smoked Tofu: 1/2 block
- Avocado Oil: 2 tbsp
- Salt
- Pepper
- Bean Sprouts: 200g
- Garlic: 3 cloves
- Green Onions: 3 stalks
- Potato Starch Noodles: 200g
- Toasted Sesame Oil: 2 tbsp
- Gochugaru (Korean Chili Powder): 1 tbsp
- Soy Sauce: 1/4 cup
- Maple Syrup: 3 tbsp
- Rice Vinegar: 1 tbsp
- White Sesame Seeds
Step-by-Step Instructions
Step 1. Prepare and Roast Vegetables
- Preheat oven to 400°F (200°C). Slice shiitake mushrooms, red onion, red and yellow bell peppers, and carrot into thin pieces.
- Slice smoked tofu into sticks.
- Toss veggies with avocado oil, salt, and pepper. Spread on a baking tray lined with parchment paper and roast for 20-25 minutes.
Step 2. Cook Noodles and Bean Sprouts
- Boil potato starch noodles according to package instructions (about 8 minutes). Add bean sprouts during the last couple of minutes of cooking.
- Drain noodles and bean sprouts.
Step 3. Make the Sauce
- In a saute pan, heat sesame oil, add minced garlic and gochugaru, and cook for about a minute.
- Add chopped green onions, soy sauce, maple syrup, and rice vinegar. Stir to combine.
Step 4. Combine and Serve
- Combine roasted veggies, noodles, bean sprouts, and sauce in a large bowl. Mix well.
- Serve generously sprinkled with white sesame seeds.
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- If using dry shiitake mushrooms, rehydrate them and discard the soaking liquid.
- You can substitute other mushrooms like oyster mushrooms if desired.
- White onions can be used instead of red onions.
- Garlic chives can be used instead of green onions.
Nutrition
- N/A
FAQs
1. Can I use different types of noodles?
Absolutely! This recipe works well with many noodles, such as ramen, udon, or even spaghetti. Just adjust cooking time accordingly.
2. What can I substitute for gochujang if I don't have any?
You can try a combination of sriracha, soy sauce, and a touch of brown sugar to mimic the flavor profile, but the gochujang's unique depth will be missed.
This Korean Noodle Delight recipe is a testament to the magic of simple ingredients combined with bold flavors. Enjoy this quick and easy meal as a satisfying weeknight dinner or a fun weekend project. We hope you savor every delicious bite!