Stir-Fried Glass Noodles with Shiitake Mushrooms and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, savory stir-fry featuring translucent glass noodles tossed with earthy shiitake mushrooms and fresh spinach in a garlic-soy sauce. This korean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs glass noodles (dangmyeon), dried shiitake mushrooms, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 6 dried shiitake mushrooms in 1/2 cup warm water for 20 minutes until softened, then slice thinly, reserving soaking liquid.
  2. Step 2: Soak 100 g glass noodles in warm water for 15 minutes until pliable, then drain.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant.
  4. Step 4: Add sliced shiitake mushrooms and stir-fry for 3 minutes until tender.
  5. Step 5: Add drained glass noodles, 3 tbsp soy sauce, 1 tsp sugar, 2 tbsp sesame oil, and 3 cups fresh spinach. Toss well, adding 1/4 cup reserved mushroom soaking liquid as needed to loosen the noodles.
  6. Step 6: Cook for 2-3 minutes until spinach wilts and noodles absorb flavors.
  7. Step 7: Remove from heat, sprinkle with 1 tbsp sesame seeds, and serve warm.

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Frequently asked questions

How long does Stir-Fried Glass Noodles with Shiitake Mushrooms and Spinach take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Glass Noodles with Shiitake Mushrooms and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep glass noodles (dangmyeon) from drying out.

Can I substitute ingredients in Stir-Fried Glass Noodles with Shiitake Mushrooms and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Glass Noodles with Shiitake Mushrooms and Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Glass Noodles with Shiitake Mushrooms and Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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