Super Simple Enoki Mushroom Japchae: An Elegant Noodle Dish for Holidays and Weekdays
Chuseok Holiday Food, Easy Japchae, Stir-fried Enoki and Glass Noodles, Enoki Mushroom Recipes, Noodle Dishes, Quick Holiday Side Dish
Introducing a recipe for Enoki Mushroom and Glass Noodle Stir-fry, perfect for making a simple yet satisfying dish during the Chuseok holiday. Even if you don’t have all the ingredients for traditional japchae, or if you’re short on time, you can whip up this ‘Super Simple Enoki Mushroom Japchae’ for a delicious meal. The chewy glass noodles, crisp enoki mushrooms, and the sweet and savory sauce create a delightful harmony.
Main Ingredients- 3 servings Glass noodles (approx. 210g)
- 1 Enoki mushroom (150g)
- 1/3 Red onion (approx. 50g)
- 1 Green onion (white part mainly)
- 2 Tbsp Cooking oil
Japchae Sauce- 70ml Water
- 1.5 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Allulose or sugar (adjust sweetness to taste)
Finishing Touches- 1 Tbsp Sesame oil
- 0.5 Tbsp Toasted sesame seeds
- Pinch of Black pepper
- 70ml Water
- 1.5 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Allulose or sugar (adjust sweetness to taste)
Finishing Touches- 1 Tbsp Sesame oil
- 0.5 Tbsp Toasted sesame seeds
- Pinch of Black pepper
Cooking Instructions
Step 1
Before you begin cooking, prepare and chop all the necessary ingredients. This is the first step to a delicious meal!
Step 2
Trim the base of the enoki mushrooms and separate them into bite-sized strands. Thinly slice the red onion and diagonally slice the green onion, focusing on the white parts. This ensures even cooking and allows the sauce to penetrate better, making the dish more flavorful.
Step 3
Soak the dried glass noodles in cold water for about 1 hour until they are soft and pliable. Once softened, cut the noodles with scissors into 2-3 sections to make them easier to handle and eat. They can be too long if left as is.
Step 4
Heat a wok or deep pan over medium heat and add 2 tablespoons of cooking oil. Add the sliced green onions and stir-fry until fragrant. Once the onion aroma is released, add the sliced red onions and sauté for about 30 seconds to keep them slightly crisp. Then, add the soaked glass noodles to the pan.
Step 5
Now, let’s make the delicious japchae sauce. Add 70ml of water, 1.5 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of allulose (or sugar) to the pan. Allulose offers a sweet taste without a significant impact on blood sugar, making it a healthier option.
Step 6
Maintain medium heat and stir-fry for about 3 minutes, allowing the glass noodles to absorb the sauce and become tender. Stir occasionally to prevent the noodles from sticking together. When the sauce starts to thicken and reduce at the bottom of the pan, you’re ready for the next step.
Step 7
Once the sauce has reduced to a glaze, it’s time to add the prepared enoki mushrooms. Enoki mushrooms cook very quickly, so adding them at the end helps maintain their texture.
Step 8
Stir-fry the enoki mushrooms for just about 30 seconds. They should become slightly wilted and tender. Be careful not to overcook them, as they can release water and become mushy.
Step 9
Turn off the heat and add the finishing seasonings. Stir in 1 tablespoon of sesame oil for aroma, 0.5 tablespoon of toasted sesame seeds for nutty flavor, and a pinch of black pepper to your preference.
Step 10
Finally, gently toss everything a couple of times to combine the ingredients with the sauce. Your ‘Super Simple Enoki Mushroom Japchae’ is ready! It tastes best when served warm.
