This was a meal completely inspired by this morning’s trip to the produce market. I saw the snow peas, my middle son begged for a mushroom dish (strange six year old, right?) and I found myself wondering if bean sprouts would translate to a bit of crunch in a stir fry.
I really enjoyed this combination of flavors and my son was beside himself with joy over the mushrooms. Just about any variation on Jap Chae is likely to me smile, but the bean sprouts in this dish were a really fun twist with their unexpected crunch.
Glass Noodles with Mushrooms, Snow Peas and Sprouts
Servings: 2 -3 servings
Ingredients
- 4-6 ounces dang myun noodles a.k.a. glass noodles or sweet potato noodles
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil or light flavored olive oil
- 3 garlic cloves minced
- 2 cups thinly sliced crimini mushrooms
- 1 cup bean sprouts
- 1 cup snow peas halved
- 1/4 cup soy sauce
- 2 tablespoons sugar
- optional: sesame seeds toasted
Instructions
- Bring a large pot of water to a boil. Add the noodles and remove from the heat. Let them sit in the hot water for 10 minutes. Immediately drain into a colander and rinse them under cold running water until they are cool. Let the noodles drain in a colander for a few minutes and then use your kitchen shears to cut the noodles into smaller pieces. I simply lift handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. (You can also toss the wet noodles onto a cutting board and roughly chop them once or twice.) Drizzle the cut noodles with the sesame oil, toss and set them aside.
- Please note: This is a FAST stir fry method. This means high heat and constantly tossing your ingredients with a wooden spoon or tongs. The entire cooking process will take less than 5-6 minutes, so you need to have everything set to go before you turn on the heat.
- In a small bowl, mix together the soy sauce and the sugar. Set that aside near the stove. Set the mushrooms in a bowl near the stove as well. Combine the bean sprouts and snow peas in another bowl near the stove. Set the cooked and cooled noodles near the stove as well.
- Place the coconut oil and the garlic into a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, stir lightly and let cook about 30 seconds until the garlic is fragrant. Add the mushrooms and toss to coat them with the garlic and oil. Cook for about a minute, just until the mushrooms start to soften. Stir constantly.
- Add the bean sprouts and snow peas and stir fry that for about 2 minutes, just until the bean sprouts start to turn clear and soften just barely. Add the noodles and the soy sauce mixture, tossing constantly to combine, stir fry for just 2-3 minutes*, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Enjoy!
- *Side note: I pull my pan off the heat for about a minute while I add the noodles. I'm new to rapid stir frying like this and I just wanted to make sure it wasn't going to burn before I manged to combine it all thoroughly. Simply add another minute or so to your time if you do the same.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tricia @ saving room for dessert says
I still want to try those noodles! My husband has asked several times so I must put this on my list. Thanks for the push – it looks richly satisfying!
Jenn says
I can't even get my 39 year old boyfriend to beg for mushrooms…. can I borrow your son for a day or two? This dish looks wonderful.. maybe I can save it for when Chris is out of town!!
IdaBaker says
I love mushrooms and sprouts. In fact, a couple of days ago, I was craving them, went to my local grocery store, and left, disappointed to discover their entire stock had expired.
When they get a new batch in, I'll have to try this!! 🙂
Big Dude says
Looks delicious Mary and the second with glass noodles I'd like to try. We may have to go to an Asian store to find the noodles
Monet says
I was just thinking I needed to add more mushrooms to my diet. You must be able to read my mind. Thank you for sharing, my sweet friend!
Inside a British Mum's Kitchen says
I've just bookmarked this – it looks absolutely delicious – love the flavors. Your kid likes mushrooms?? How did you manage this!
Mary x
The Slow Roasted Italian says
Very vibrant pictures Mary. I really love that bowl too! : )
Mary says
Code for: I wouldn't eat that if you paid me! ha ha, I always think of you when I make meals like this one. It's a good thing too, because I have NO intention of sharing the leftovers!
The Slow Roasted Italian says
I guess we both got what we really wanted today. Perfect that way and no sharing necessary.
Mary says
I promise not to feed you any mushrooms. ever. I'm pretty sure Ben would not forgive me for wasting them that way. On the other hand, I would happily eat one of those cupcakes! 😉
Athena @ Lifes Abundant Adventures says
This dish speaks to me; it says, "Athena… Eat Me… I'm Delicious… 🙂
Sue/the view from great island says
The photos are lovely in this post, and I just happened to have bought glass noddles for the first time ever!
Blond Duck says
Stop the bus. Sweet potato noodles? Holy hell. Why didn't I know about this?
Sook says
I love glass noodles! This reminds me of japchae (Korean noodles). I think I need to make this. 🙂
Jed Gray (sportsglutton) says
You know my feeling on Jap Chae, so this recipe is right up my alley. 🙂
petesjoy says
I love jap chae and the pictures looked great, but the end result wasn't that authentic and was a little bland to be honest…Sorry!
Mary Younkin says
Hi there, the bean sprouts and snow peas are not something I've seen before in a Jap Chae dish, so authentic this is not. I'm sorry to hear that the flavor was bland for you. If you find a recipe for Jap Chae that you truly love, I'd enjoy hearing about it and trying it as well. I'm always open to trying new flavors. Thanks for the feedback.