Category: Vegetarian
Cuisine: Asian
Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
20 Mins
Total Time:
40 Mins
Ingredients
Adjust Servings
- Sauce
- Toppings/Garnish
Instructions
-
These noodles do not have to be cooked on the stove. Simply soak them in a large bowl of boiling hot water. Keep them submerged for 20min. Drain and set aside.
- In a small pot of boiling water wilt the spinach (about 2min.). Drain and rinse it under cold water to stop the cooking. Squeeze the water out. Set aside. Using a small frying pan toast the sesame seeds. Set aside.
- Prep. all the veggies. Slice the onions, peppers and mushrooms. Peel the carrot and cut it into match stick pieces. Set aside. Putting it together
-
In a large nonstick frying pan add vegetable oil and adjust the flame to medium high. Add onion and mushrooms plus a small pinch of salt. Saute until soft. Add the rest of the vegetables and cook for about 3 min. They need to be al dente. Mix in the spinach. Remove all the vegetables from the frying pan and set aside.
- Add a little more oil and heat up the pan again. Add the noodles and half of the soy sauce mixture. Using tongues, keep flipping the noodles until they become transparent and glossy (about 3-4 min.). When the noodles are almost done, add the vegetables and the rest of the sauce. Cook for another minute or two. Turn off the heat and season with scallions and sesame seeds. Serve immediately.
Notes
Sweet potato noodles are also known as glass noodles or Korean vermicelli noodles. They are not expensive and can be found in Asian food stores.