“Prep everything then sauté the vegetables and throw in the cooked noodles...that's it! Note: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean “cold noodles”, which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets. This recipe was featured as part of Chowhound's "Easy Weeknight Vegetarian Main Dishes".”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces dried korean sweet potato noodles
  • 4 teaspoons toasted sesame oil, divided
  • 14 cup soy sauce
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
  • 12 medium yellow onion, thinly sliced
  • 34 teaspoon kosher salt, plus more as needed (not iodized table salt)
  • 14 teaspoon fresh ground black pepper, plus more as needed
  • 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
  • 2 medium garlic cloves, finely chopped
  • 4 ounces Baby Spinach
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 1 12 teaspoons toasted sesame seeds

Directions

  1. Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
  2. Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
  3. Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
  4. Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

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