Serves 4-6 as part of multicourse meal
Ingredients:
- 1/2 pound dried Korean sweet potato noodles
- 2 1/2 teaspoons sesame oil, divided
- 1 tablespoon cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 stalks green onions, cut into 1″ lengths
- 1/2 cup mushrooms, thinly sliced (shitake, wood ear)
- 1/2 lb spinach, washed well and drained
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon sesame seeds
Directions:
Fill a large pot with water
and boil. When water is boiling, add the noodles and cook for 5 minutes.
Immediately drain and rinse with cold water. Drain again and toss with only 1
tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces,
about 8 inches in length. Set aside.
In bowl, mix soy sauce &
sugar together. Add the cooking oil in a wok or large saute pan on high heat
and swirl to coat. When the cooking oil is hot but not smoking, fry onions and
carrots, until just softened, about 1 minute. Add the garlic, green onions and
mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the
noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat,
toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.