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Korean Sweet Chilli Mushroom Noodles
Korean Sweet Chilli Mushroom Noodles
By Morrisons
Published on 25 February 2025
This veggie-packed dish is quick and easy to make, perfect for a midweek meal. With a sticky sweet chilli sauce and plenty of fresh veg, it's sure to become a new favourite.Time and servings
50 minsTotal time
4Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 300g wholewheat noodles
- 100ml tamari sauce
- 2 punnets woodland mushrooms, washed and thickly sliced
- 1 bunch spring onions, washed and sliced
- 1 red pepper, sliced
- 2 pak choi, sliced
- 1 large carrot, peeled into ribbons
- 1 packet tenderstem broccoli, chopped
- 2 tsp finely grated fresh ginger
- Zest and juice of ½ lime
- 25g chilli paste
- 2 tbsp sesame seeds, toasted
- 1 tbsp sesame oil, plus 1 tbsp for the stir fry oil
- 2 garlic cloves, sliced
- ⅘ tbsp sunflower oil
- 20g cornflour
- 30g caster sugar
- Salt and pepper
- 100ml water
Method
Step 1
In a saucepan, whisk together the sesame oil, lime zest and juice, caster sugar, tamari sauce, water, chilli paste, and cornflour. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce thickens.Step 2
Cook the noodles according to the packet instructions. Drain and set aside.Step 3
Heat the sunflower oil and remaining sesame oil in a large non-stick pan or wok over a high heat. Add the mushrooms in batches and stir-fry until golden brown. Add a splash of the Korean stir fry sauce to glaze the mushrooms, then remove from the pan and set aside. Sprinkle with some of the toasted sesame seeds.Step 4
Add the spring onions, broccoli, red pepper, pak choi, and carrot to the pan and stir-fry for 5-7 minutes, or until tender-crisp.Step 5
Add the cooked noodles and mushrooms to the pan with the vegetables. Pour over enough Korean stir fry sauce to coat everything and stir-fry for a further minute to heat through. Season with salt and pepper to taste.Step 6
Sprinkle over the remaining toasted sesame seeds and serve immediately.