America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach

By America's Test Kitchen

Published on July 20, 2022

Time

45 minutes

Yield

Serves 4

Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach

Ingredients

2 tablespoons canola oil 1 onion, halved and sliced thin1–2 tablespoons gochujang paste3 garlic cloves, minced1 tablespoon grated fresh ginger ½ cup vegetable or chicken broth 2 tablespoons soy sauce, plus extra for seasoning1 pound portobello mushroom caps, gills removed, sliced ½ inch thick8 ounces (⅛-inch-wide) dried sweet potato glass noodles, broken into 12-inch lengths2 teaspoons toasted sesame oil, plus extra for serving8 ounces (8 cups) baby spinach 2 carrots, peeled and cut into 2-inch-long matchsticks6 scallions, sliced thin on bias, divided1 tablespoon sesame seeds, toasted

Before You Begin

If you can't find sweet potato glass noodles (also known as sweet potato starch noodles), substitute bean thread (cellophane) noodles. For a milder dish, use the lesser amount of gochujang.

Instructions

  1.  Using highest sauté function, heat canola oil in Instant Pot until shimmering. Add onion and cook until softened and lightly browned, 3 to 5 minutes. Add gochujang paste, garlic, and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth and soy sauce, scraping up any browned bits, then stir in mushrooms.
  2.  Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  3.  Meanwhile, place noodles in large bowl, cover with boiling water, and let soak until almost tender, about 8 minutes, stirring occasionally. Drain noodles and rinse under cold running water until chilled. Drain noodles well again and toss with sesame oil.
  4. Stir noodles, spinach, carrots, and two-thirds of scallions into mushroom mixture. Using highest sauté function, cook, tossing gently with tongs, until noodles and vegetables are tender and sauce is slightly thickened, about 3 minutes. Season with soy sauce to taste. Sprinkle individual portions with remaining scallions and sesame seeds. Serve, passing extra sesame oil separately.
Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach
Photography by Joseph Keller. Styling by Catrine Kelty.

Instant Pot Sweet Potato Glass Noodles with Portobellos and Spinach

Headshot of America's Test Kitchen
By America's Test Kitchen
4(20)
11Comments
Save
Saved

Time

45 minutes

Yield

Serves 4

Ingredients

2 tablespoons canola oil
1 onion, halved and sliced thin
1–2 tablespoons gochujang paste
3 garlic cloves, minced
1 tablespoon grated fresh ginger
½ cup vegetable or chicken broth
2 tablespoons soy sauce, plus extra for seasoning
1 pound portobello mushroom caps, gills removed, sliced ½ inch thick
8 ounces (⅛-inch-wide) dried sweet potato glass noodles, broken into 12-inch lengths
2 teaspoons toasted sesame oil, plus extra for serving
8 ounces (8 cups) baby spinach
2 carrots, peeled and cut into 2-inch-long matchsticks
6 scallions, sliced thin on bias, divided
1 tablespoon sesame seeds, toasted

Ingredients

2 tablespoons canola oil
1 onion, halved and sliced thin
1–2 tablespoons gochujang paste
3 garlic cloves, minced
1 tablespoon grated fresh ginger
½ cup vegetable or chicken broth
2 tablespoons soy sauce, plus extra for seasoning
1 pound portobello mushroom caps, gills removed, sliced ½ inch thick
8 ounces (⅛-inch-wide) dried sweet potato glass noodles, broken into 12-inch lengths
2 teaspoons toasted sesame oil, plus extra for serving
8 ounces (8 cups) baby spinach
2 carrots, peeled and cut into 2-inch-long matchsticks
6 scallions, sliced thin on bias, divided
1 tablespoon sesame seeds, toasted

Ingredients

2 tablespoons canola oil
1 onion, halved and sliced thin
1–2 tablespoons gochujang paste
3 garlic cloves, minced
1 tablespoon grated fresh ginger
½ cup vegetable or chicken broth
2 tablespoons soy sauce, plus extra for seasoning
1 pound portobello mushroom caps, gills removed, sliced ½ inch thick
8 ounces (⅛-inch-wide) dried sweet potato glass noodles, broken into 12-inch lengths
2 teaspoons toasted sesame oil, plus extra for serving
8 ounces (8 cups) baby spinach
2 carrots, peeled and cut into 2-inch-long matchsticks
6 scallions, sliced thin on bias, divided
1 tablespoon sesame seeds, toasted

Why This Recipe Works

This dish takes its cue from a popular Korean dish known as japchae, which combines sweet potato starch noodles with a variety of colorful vegetables (and sometimes meat) in a savory, sesame-forward sauce with a touch of sweetness This appealing profile was the starting point for our meatless noodle dish that took advantage of the Instant Pot's cook functions to create a hearty combination of flavors and textures that echoed our favorite qualities of japchae. In lieu of the beef and shiitake mushrooms often found in japchae, we turned to meaty and hefty portobello mushrooms, which, when cut into strips and cooked under pressure, emerged as the stars of this dish. To unite the elements, we simply stirred our partially rehydrated noodles, scallions, carrots, and a hearty pile of baby spinach into the pot already containing cooked onion, gochujang, garlic, ginger, soy sauce, and a splash of broth. Tossing everything over gentle heat turned the vegetables tender and the sauce perfectly thickened. A sprinkle of toasted sesame seeds and fresh scallions made for a well-rounded finish.

Before You Begin

If you can't find sweet potato glass noodles (also known as sweet potato starch noodles), substitute bean thread (cellophane) noodles. For a milder dish, use the lesser amount of gochujang.

Instructions

  1.  Using highest sauté function, heat canola oil in Instant Pot until shimmering. Add onion and cook until softened and lightly browned, 3 to 5 minutes. Add gochujang paste, garlic, and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth and soy sauce, scraping up any browned bits, then stir in mushrooms.
  2.  Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  3.  Meanwhile, place noodles in large bowl, cover with boiling water, and let soak until almost tender, about 8 minutes, stirring occasionally. Drain noodles and rinse under cold running water until chilled. Drain noodles well again and toss with sesame oil.
  4. Stir noodles, spinach, carrots, and two-thirds of scallions into mushroom mixture. Using highest sauté function, cook, tossing gently with tongs, until noodles and vegetables are tender and sauce is slightly thickened, about 3 minutes. Season with soy sauce to taste. Sprinkle individual portions with remaining scallions and sesame seeds. Serve, passing extra sesame oil separately.

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

More Like This

Recipe

Instant Pot Spaghetti and Turkey Meatballs

Average rating 4, 50 ratings.

Recipe

Instant Pot Parmesan Penne with Chicken and Asparagus

Average rating 4.5, 38 ratings.

Recipe

Instant Pot Fusilli with Braised Pork, Fennel, and Lemon

Average rating 3, 6 ratings.

Keep Exploring

KoreanAsiaFruits & VegetablesVegetablesPastaPasta, Grains, Rice & BeansMain Courses
This is a members' feature.