Glass noodles stir fry with fresh spinach and mushrooms in a savory sauce. This Korean Style Spinach Mushroom Glass Noodles is easy to make and the perfect dish to make for a weeknight dinner.
Happy Sunday!
It’s been a relatively quiet weekend, which honestly, is the way I like it, especially with all the things that have been happening lately. After a long work week, I’m always looking forward to a low key weekend. So it means all I’m doing this weekend is running a few errands, catching up on episodes of my favorite shows, learning how to pleat dumplings for the first time, and researching restaurants for our trip to Monterey and Big Sur next weekend. If you have any recommendations, I’d definitely want to know.
If you didn’t already know, I am a huge fan of Korean food. Mostly because the flavor is so strong and so unique. And one of my favorite Korean dishes is japchae. It’s sweet and savory, and a quick stir fry of glass noodles with vegetables. Sometimes it includes beef, but since I don’t eat beef, I kept this version of japchae vegetarian.
Fresh baby spinach and cremini mushrooms tossed with the chewy glass noodles. Simple to make, delicious, and perfect for a weeknight dinner. A simple sauce that is packed full of flavor. I can’t wait to share this dish with you.
Cook the glass noodles as indicated on the packaging, about 6-8 minutes. Drain the noodles, run them through cold water, and set aside for now.
Add a little bit of olive oil to a large skillet. Allow the oil to heat for a minute before adding minced garlic. Cook the garlic until it becomes golden brown and aromatic. Then add sliced onions, and cook until softened.
Next, add sliced mushrooms to the skillet. I personally prefer cremini mushrooms for the texture. But white mushrooms work well too. Cook the mushrooms until they become soft and tender. Add a little bit of soy sauce, honey, and sesame oil to season the mushrooms.
Now, add the glass noodles and fresh spinach to the skillet.
In a small bowl, whisk together soy sauce, honey, Sriracha sauce, and sesame oil. Pour the sauce over the glass noodles and toss to evenly combine all the ingredients. You want the sauce to evenly coat the noodles and vegetables.
Serve this Korean style spinach mushroom glass noodles topped with sliced chili pepper if desired.
Enjoy!
- 8 ounce dry sweet potato noodles
- 2 tablespoons olive oil
- 2-3 large cloves of garlic, minced
- half medium onion, sliced
- 10 ounces cremini mushrooms, sliced
- 1 tablespoons soy sauce
- ½ tablespoon honey
- ¼ teaspoon sesame oil
- 12 ounces fresh baby spinach
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
- 1 – 1 ½ Sriracha sauce
- Chili pepper, sliced
- Cook the glass noodles as indicated on the packaging, about 6-8 minutes. Drain the noodles, run them through cold water, and set aside for now.
- Add a little bit of olive oil to a large skillet. Allow the oil to heat for a minute before adding minced garlic. Cook the garlic until it becomes golden brown and aromatic. Then add sliced onions, and cook until softened.
- Next, add sliced mushrooms to the skillet. I personally prefer cremini mushrooms for the texture. But white mushrooms work well too. Cook the mushrooms until they become soft and tender. Add a little bit of soy sauce, honey, and sesame oil to season the mushrooms.
- Now, add the glass noodles and fresh spinach to the skillet.
- In a small bowl, whisk together soy sauce, honey, Sriracha sauce, and sesame oil. Pour the sauce over the glass noodles and toss to evenly combine all the ingredients. You want the sauce to evenly coat the noodles and vegetables.
- Serve this Korean style spinach mushroom glass noodles topped with sliced chili pepper if desired.
Korean food always stands out for its flavour and taste. The sauces add to the feeling. The most important thing to note is that glass noodles still tastes yummy when served hot. Thanks for making a vegetarian version of this recipe as i always imagined there is no choice for it.
As always, many thanx for the recipe. Peace.
Art
I can’t wait to make this!! Maybe I can tonight!! Thanks!
I’m going to try this
it’s 2:32 a.m. and I can’t sleep.
And alas, after seeing these photos, now I am hungry!