Ingredients
1/2 package (8 ounces) dried Korean sweet potato noodles
2 tablespoons vegetable oil
10 shiitake mushrooms, stems removed and caps julienned
1 medium onion, julienned
1 carrot, julienned
1 red bell pepper, cored and julienned
Kosher salt and freshly ground black pepper
1 teaspoon minced garlic
5 ounces baby spinach, stemmed
3 green onions, cut into 1-inch pieces, white and green parts
1/2 cup chicken or vegetable stock
1/4 cup plus 1 tablespoon toasted sesame oil, divided
1/4 cup soy sauce
2 tablespoons light brown sugar, plus more to taste
2 tablespoons vegetable oil
10 shiitake mushrooms, stems removed and caps julienned
1 medium onion, julienned
1 carrot, julienned
1 red bell pepper, cored and julienned
Kosher salt and freshly ground black pepper
1 teaspoon minced garlic
5 ounces baby spinach, stemmed
3 green onions, cut into 1-inch pieces, white and green parts
1/2 cup chicken or vegetable stock
1/4 cup plus 1 tablespoon toasted sesame oil, divided
1/4 cup soy sauce
2 tablespoons light brown sugar, plus more to taste
Directions
- To cook the noodles: Bring a medium pan of salted water to a rolling boil over high heat. Add noodles and cook until transparent and al dente, about 5 minutes. Meanwhile, fill a large bowl with ice water. Immediately transfer cooked noodles to ice-water bath to stop the cooking and cool. Drain and toss well with 1 tablespoons sesame oil. Set aside.
- Heat vegetable oil in a wok or large sauté pan over medium-high heat. Once oil is shimmering, add mushrooms, onions, carrots, and bell pepper; season with salt and pepper. Stir-fry until vegetables begin to soften, about 4 minutes. Add garlic, spinach, and green onions and stir-fry until aromatic, about 3 minutes.
- Add drained chilled noodles and remaining ingredients. Stir-fry until vegetables are completely soft and most of cooking liquid is absorbed, about 3 minutes. Serve immediately.
