Mushroom Asparagus Japchae Recipe

Name: Mushroom Asparagus Japchae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g korean rice noodles, cooked and prepared by by package direction (Dang-myun); 500 g assorted mushrooms such as oysters, enoki, shitaki, etc; 1 bunch thin asparagus, wooded ends removed; asian chives, same volume as asparagus, sliced into 2 1/2-inch long (or 1 small onion); 2 red chili or 2 red bell peppers, seeded and thinly sliced; 2 tablespoons canola oil, divided; 2 -3 tablespoons chicken broth; 2 garlic, sliced; 4 -5 tablespoons soy sauce, divided; 4 teaspoons sugar, divided; 1 tablespoon sesame oil, divided; 2 teaspoons sesame seeds, divided; 1 teaspoon pepper; 1 dash salt

Servings: persons

200 g korean rice noodles, cooked and prepared by by package direction (Dang-myun)
500 g assorted mushrooms such as oysters, enoki, shitaki, etc
1 bunch thin asparagus, wooded ends removed
asian chives, same volume as asparagus, sliced into 2 1/2-inch long (or 1 small onion)
2 red chili or 2 red bell peppers, seeded and thinly sliced
2 tablespoons canola oil, divided
2 -3 tablespoons chicken broth
2 garlic, sliced
4 -5 tablespoons soy sauce, divided
4 teaspoons sugar, divided
1 tablespoon sesame oil, divided
2 teaspoons sesame seeds, divided
1 teaspoon pepper
1 dash salt

1
Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips.
2
Blanch them in the boiling water for 5 seconds.
3
Drain and rinse under the cold water.
4
Remove excess water and set aside.
5
Prepare the noodles following by the package direction.
6
Set aside.
7
Heat a large pan over medium-high heat.
8
Add 1T oil and saute garlic and red chili(or bell pepper) for 1 minute.
9
Add asparagus, sprinkle some salt to season and continue to saute for another minute.
10
Pour chicken broth to the pan to soften the asparagus and also to deglaze the pan.
11
Make sure the asparagus retains its green color yet with soft chewy texture.
12
Transfer to a plate and set aside.
13
In the same pan add a little more oil and saute mushrooms.
14
Add 2T soy sauce, 2t sugar, 1/2T sesame oil, 1t sesame seeds, some pepper.
15
Continue to saute until the sauce gets incorporated with mushrooms.
16
Add the chives to the mushrooms and stir-fry until they get wilted, about 1 minute.
17
Transfer to a plate and set aside.
18
Heat remaining oil in the same pan, add the glass noodles and stir for 30 seconds.
19
Add 2T soy sauce, 2t sugar, pepper, 1/2T sesame oil, 1t sesame seeds and let the noodles flavored with the seasoning.
20
Remove the pan from heat and let noodles to cool down a little along with other ingredients.
21
Return all the mushrooms and veges to the pan and toss with noodles.
22
Taste first to see if you need more seasoning.
23
You might need more soy sauce or sugar.
24
Adjust seasoning as your liking.
25
Serve warm or room temperature, with or without rice.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 g korean rice noodles, cooked and prepared by by package direction (Dang-myun), 500 g assorted mushrooms such as oysters, enoki, shitaki, etc, 1 bunch thin asparagus, wooded ends removed, asian chives, same volume as asparagus, sliced into 2 1/2-inch long (or 1 small onion), and more.

Yes, Mushroom Asparagus Japchae falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Asparagus Japchae

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