glass noodles, pickled shiitake, organic spinach, carrot, bean sprouts

Soak the glass noodles in warm water for about 20-30 minutes until soft, then drain and set aside.

Prepare the noodles

Julienne the carrot and rinse the organic spinach and bean sprouts under cold water.

Prepare the vegetables

In a skillet over medium heat, add the sesame oil. Add the carrots, bean sprouts, and spinach. Stir-fry for 3-5 minutes until the vegetables are tender.

Stir-fry the vegetables

In a large bowl, combine the soaked glass noodles, stir-fried vegetables, and pickled shiitake mushrooms.

Combine the ingredients

In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), and gochujang.

Make the sauce

Pour the sauce over the noodle bowl mixture and toss to combine. Serve immediately.

korean noodle bowl

Recipe information

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