Sweet potato noodles come together for a delicious veggie stir fry.
2 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 garlic clove, minced
1 tablespoon toasted sesame seeds
Black pepper, to taste
5 oz Korean potato starch noodles
1 small carrot, cut into 2” matchsticks
1 small onion, thinly sliced
2 dried shiitake mushrooms, rehydrated in warm water for 2-3 hours, then cut into thin strips
2 scallions, 2” lengths
1/2 bunch spinach
1/4 red bell pepper, cut into thin strips
1/4 green bell pepper, cut into thin strips
Salt, to season
Combine brown sugar, soy sauce, sesame oil, garlic, black pepper and sesame seeds in a bowl and mix well until sugar is dissolved.
Bring a large pot of water to a boil.
Add spinach to the boiling water and blanch for 30 seconds until wilted. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times with scissors and put it into the sauce bowl. Lightly season with salt.
Put the noodles into the same boiling pot of water. Cover and cook for seven to eight minutes until the noodles are translucent and chewy.
Strain the noodles and rinse under cold water and cut them a few times with scissors, six to seven inches in length. Transfer the noodles into the sauce bowl next to the spinach.
Heat up a skillet over medium-high heat with half a tablespoon of vegetable oil. Add carrot matchsticks and stir fry until carrots are halfway cooked, about a minute. Sprinkle with salt. Transfer to the sauce bowl.
In the same skillet, add onion slices and bell peppers. Sprinkle with salt. Stir fry until onions become translucent. Then toss in scallions, cooking for an additional minute. Transfer all three ingredients to the sauce bowl.
Add the mushrooms into the same skillet and cook for two minutes. Transfer into the sauce bowl.
Assemble and Serve
Mix everything together in the sauce bowl. Adjust the seasoning to taste by adding soy sauce and sugar as required.