Main ingredients 🥩
knife-cut noodlesoyster mushroomsking oyster mushroomsshiitake mushroomssoy sauceshiitake mushroom bouillon powder
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
🙋 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
Ingredients needed 🛒1 servings
- knife-cut noodles (or kalguksu noodles / fresh noodles) 1 serving
- Enoki mushrooms a small amount
- Oyster mushrooms 1 piece
- King oyster mushrooms 1–2 pieces
- Vegetable oil 2 tablespoons
- Soy sauce 1/2 teaspoon
- King oyster mushroom broth 1–2 pinches
- Toasted sesame oil a small amount
Recipe 🍳
- Trim the stems from the enoki mushrooms and tear them into strands; slice the oyster mushrooms diagonally; thinly slice the king oyster mushrooms like paper-thin shavings.
- Bring a pot of water to a boil, add the dosan noodles, and cook for about 1 minute. Remove and set aside. Since they’ll be stir-fried again later, slightly undercooking is preferable.
- Add all three prepared mushrooms to the boiling water used for the noodles and blanch briefly. Do not rinse under cold water—just drain and remove excess moisture.
- Heat 2 tablespoons of vegetable oil in a pan, add 1/2 teaspoon of soy sauce, and let it sizzle until the rich soy aroma intensifies.
- Once the soy aroma rises strongly, immediately add the blanched mushrooms and gently stir-fry until the sauce evenly coats them.
- Sprinkle 1–2 pinches of king oyster mushroom broth over the mushrooms and stir well to enhance the umami flavor, then stir-fry once more.
- Add the cooked dosan noodles to the pan and quickly toss with both hands to ensure the noodles are fully coated with the mushroom and sauce mixture.
- When the seasoning is evenly distributed throughout the noodles and ingredients, drizzle with a little toasted sesame oil to taste, then transfer to a plate and serve.
- Cut the mushrooms appropriately, then blanch the noodles and mushrooms separately in boiling water.
- Stir-fry the mushrooms and king oyster mushroom broth in a pan with oil and soy sauce to build flavor.
- Add the cooked noodles and quickly toss to coat with the sauce, then finish.
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.
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