This recipe is a hit more involved than I like, and the flavors are subtle, so this wouldn’t be a go-to recipe for me, but if I’m ever craving Asian-style food in the winter, when I don’t have much else going on, I’d make it again—with less mushrooms. I tripled the recipe to feed my family of six and I had a ton of leftovers, which no one wants to eat because the noodles got soggy the longer it sat. So maybe just a double batch next time.
