Korean Sweet Potato Glass Noodles with Minari and Mushrooms
Dive into the delightful mix of textures and flavors with these Korean glass noodles tossed with earthy mushrooms and fresh minari in a savory sauce. This dish is both filling and satisfying, perfect
Preparation
Get these tasks done before you start cooking.
Marinating the Mushrooms
- 1
Combine mushrooms and oil
Combine mushrooms with 1 tablespoon of vegetable oil in a bowl.
- 2
Add soy sauce
Add 1 tablespoon of soy sauce and mix well.
- 3
Marinate
Allow to marinate for 10 minutes.
Preparing the Vegetables
- 1
Julienne & slice
Julienne the carrot and slice the bell pepper thinly.
- 2
Cut minari
Cut the minari into 2-inch pieces.
- 3
Mix sauce
Mix the sauce ingredients in a separate bowl.
How to Make Korean Sweet Potato Glass Noodles with Minari and Mushrooms
Total time: 1 h · Yields 4 servings
- 1
Soak Noodles
Soak sweet potato noodles in warm water for 20 minutes until just softened.
- 2
Sauté Mushrooms
In a pan, heat oil and sauté the marinated mushrooms until tender.
- 3
Cook Vegetables
Add carrots and bell peppers to the mushrooms, cook until softened.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 3 days.
Can I use other types of mushrooms?
Yes, feel free to substitute with button or portobello mushrooms.
Is there a gluten-free option?
Ensure you use a gluten-free soy sauce alternative.
Can I prepare this dish ahead of time?
Prepare the vegetables and sauce in advance, but cook the noodles and assemble just before serving for best texture.
What if I can’t find minari?
Substitute with spinach or watercress for a similar fresh element.
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