Mushroom & Egg Stir-fry
A fast, high-protein vegetarian stir-fry inspired by Korean Japchae. Uses sweet potato noodles or julienned carrots as a base with savory mushrooms and eggs.
Servings 3
Prep Time 15 min
Cook Time 20 min
Total Time 35 min
Ingredients
Scale:
Units:
- 150 g sweet potato noodles (or 2 large carrots julienned)
- 250 g mushrooms (sliced)
- 2 bunch spinach
- 3 pc eggs
- 1 pc garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp maple syrup
Instructions
If using sweet potato noodles, boil for 6–7 mins, rinse, and set aside.
In a large pan or wok, fry the mushrooms in a bit of oil until browned. Add the garlic and ginger for the last minute.
Add the spinach to the pan and toss until it wilts. Push everything to the side of the pan.
Crack the 3 eggs into the empty side of the pan. Scramble them until just set, then mix into the vegetables.
Add the noodles (or carrot ribbons) and the sauce. Toss everything on high heat for 1–2 minutes until glossy and well combined.