Print

Oyster Mushroom Noodles The Best Korean Style Gluten Free Dinner

Print Recipe

This Korean-style gluten-free mushroom noodle stir fry is a fast, flavorful dinner made with oyster mushrooms, sweet potato noodles, and a savory sesame-soy sauce. Inspired by japchae and loaded with veggies like carrots and spinach, it’s a healthy, flexible dish perfect for vegan and gluten-aware diets. Whether you use soba, ramen, or glass noodles, this stir fry is guaranteed to satisfy your craving for umami-packed comfort food.

Ingredients

Scale
  • 8 oz (225g) sweet potato noodles (glass noodles or dangmyeon)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 cup mushrooms (shiitake, cremini, or button), sliced
  • 2 large eggs, lightly beaten
  • 1 small carrot, julienned
  • 1 handful baby spinach or other leafy greens
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds (optional)
  • Salt and pepper to taste
  • Green onions, chopped (for garnish)

Instructions

  1. Cook the sweet potato noodles according to package instructions. Drain and rinse under cold water. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and onion, and sauté until fragrant and slightly translucent.
  3. Add sliced mushrooms and cook until softened and browned.
  4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble until fully cooked, then mix with the mushrooms and onions.
  5. Add the julienned carrot and cook for 1–2 minutes until slightly tender.
  6. Add the cooked sweet potato noodles and toss everything together.
  7. Pour in soy sauce and sesame oil, and stir well to combine. Season with salt and pepper to taste.
  8. Add baby spinach and cook just until wilted.
  9. Remove from heat. Sprinkle with sesame seeds and garnish with chopped green onions if desired.

 

Notes

  • Use tamari instead of soy sauce for a gluten-free version.

  • Replace eggs with tofu for a vegan adaptation.

  • Don’t overcook the noodles—rinsing in cold water after boiling keeps them chewy.

  • Add more heat with gochugaru or red pepper flakes.

  • Serve immediately after cooking for best texture and flavor.

Find it online: https://flavorfulkitchenn.com/oyster-mushroom-noodles-the-best-korean-style-gluten-free-dinner/