Korean BBQ Mushroom and Vegetable Stir-Fry with Glass Noodles

A light and flavorful vegetarian stir-fry with a mix of mushrooms and colorful vegetables, tossed with delicate glass noodles in a sweet and savory Korean BBQ sauce. Perfect for a quick and healthy weeknight dinner.

Prep Time

15 minutes

Total Time

30 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£2.49

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Grilling•Stir-Fry

Mood:

Healthy

Ingredients

Servings

8ozGlass Noodles (Sweet Potato Noodles)(Soaked in hot water for 10 minutes, then drained and cut into shorter lengths)

£2.50

16ozMixed Mushrooms(Shiitake, oyster, cremini, or a combination)

£3.00

1cupBroccoli Florets(Cut into small pieces)

£0.75

1mediumBell Pepper(Sliced thinly (any color))

£0.80

1mediumCarrot(Julienned or thinly sliced)

£0.20

3Green Onions(Chopped, white and green parts separated)

£0.50

3clovesGarlic(Minced)

£0.20

1tablespoonGinger(Grated)

£0.15

0.5cupKorean BBQ Sauce(Store-bought or homemade (see tips))

£1.25

2tablespoonsSesame Oil

£0.30

1tablespoonSesame Seeds(For garnish)

£0.15

1tablespoonVegetable Oil

£0.05

1tablespoonSoy Sauce(Optional, for extra flavor)

£0.10

Total Cost

£9.95

£2.49 per serving

The Method

1
Soak the glass noodles in hot water for 10 minutes, then drain and cut into shorter lengths. Set aside.
2
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the mushrooms and cook until they are softened and browned, about 5-7 minutes. Stir occasionally.
3
Add the broccoli florets, bell pepper, and carrot to the wok and cook for another 3-4 minutes, until they are slightly tender-crisp. Stir frequently.
4
Add the minced garlic, grated ginger, and white parts of the green onions to the wok and cook for 1 minute, until fragrant.
5
Pour in the Korean BBQ sauce and soy sauce (if using) and stir to coat all the vegetables. Bring to a simmer.
6
Add the cooked glass noodles to the wok and toss everything together until the noodles are well coated with the sauce and heated through.
7
Remove the wok from the heat and stir in the sesame oil.
8
Garnish with the chopped green onion tops and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a homemade Korean BBQ sauce, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochujang (Korean chili paste), and a little water. Adjust the sweetness and spice to your liking.

Feel free to add other vegetables like spinach, bean sprouts, or snow peas.

If you prefer a spicier dish, add a pinch of red pepper flakes or more gochujang to the sauce.

To make this gluten-free, use a gluten-free Korean BBQ sauce and tamari instead of soy sauce.

Cooking Equipment

Wok or Large Skillet

Cutting Board

Knife

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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