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.
Ingredients
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
Seasoning for noodles
¼ cup soy sauce
¼ cup honey
1 tablespoon sesame oil
1 – 1 ½ Sriracha sauce
Garnish
Chili pepper, sliced
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/02/09/korean-style-spinach-mushroom-glass-noodles/