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Yeo Kyung-ok's Stir-Fried Mushroom Knife-Cut Noodles

A vegetarian stir-fried noodle dish in Guangdong style, harmonizing the chewy textures of three types of mushrooms with the savory depth of king oyster mushroom broth

Ingredients needed 1 servings

Recipe

Cooking tips

  • Blanching the mushrooms in boiling water before cooking removes impurities and reduces excess moisture, preventing them from absorbing too much oil during stir-frying and resulting in a cleaner texture.
  • You can use regular kalguksu noodles or Chinese fresh noodles instead of dosan noodles—the seasonings will still penetrate well and deliver excellent flavor.
  • For a softer, more moist texture, add half a cup of water and one tablespoon of cornstarch slurry while stir-frying the noodles to adjust the consistency slightly.

Recommended for

  • Those who enjoy a light, healthy, and flavorful Chinese-style noodle dish without meat.
  • Home cooks looking to use up leftover assorted mushrooms to create a unique, satisfying meal.
  • People who want to enjoy kalguksu or dosan noodles in a creative, non-soup form as a stir-fried noodle dish.

Shop ingredients on Coupang(Ad)

knife-cut noodlesoyster mushroomsking oyster mushroomsshiitake mushroomssoy sauceshiitake mushroom bouillon powder

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