12
oz
(340gr.) sweet potato noodles(Also known as Korean vermicelli or glass noodles)
1
large carrot (Cut into matchstick slivers, approximately 1 1/2 cups)
1
bundle of spinach or one bag of frozen spinach (1 cup after cooking). Boil the spinach for a couple of minutes and squeeze out the water.
1
pepper (Sliced into thin strips, 1 ½ cups)
1
onion (Large, sliced, 1 cup)
4
shitake mushrooms (Optional, sliced)
Sauce
1/2
cup of hot water
1/4
cup white sugar
1/2
cup soy sauce
2
tsp
sesame oil
Toppings/Garnish
2
stalks of green onions (Finely chopped)
toasted sesame seeds
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.
Recipe 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.