Ingredients
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4 ounces Korean Sweet Potato Noodle
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3 teaspoons Sesame Oil
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2 tablespoons Soy Sauce
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2 teaspoons Sugar
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2 tablespoons Vegetable Oil
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2 Cabbage Leavesthinly sliced
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1/2 Carrotthinly sliced
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1 Garlic Cloveminced
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3 Scallionstrimmed and cut into 2-inch lengths
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4 Shiitake Mushroomsfresh
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10 Spinach Leaves
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1/4 teaspoon Black Pepper
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1 teaspoon Sesame Seeds
Directions
Steps
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1
Done
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Boil a medium saucepan of water. Cook until the noodles are soft and chewy, about 5 minutes. Rinse with cold water after draining. Shake off any excess water and place in a bowl. Using kitchen shears, cut noodles into 8-inch lengths. Add 1.5 teaspoons sesame oil, mix well, and set aside. |
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2
Done
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In a small bowl, combine soy sauce and sugar. Mix well, and set aside. |
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3
Done
|
Heat vegetable oil in a large sauté pan over high heat. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes. |
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4
Done
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Add the mushrooms, garlic, and scallions. Fry for about 1 minute, or until the scallions soften. Add spinach, soy sauce-sugar mixture, noodles, and black pepper. Cook until noodles are heated through, stirring vigorously, about 3 minutes. Turn off the heat and stir in the sesame seeds and 1.5 teaspoons sesame oil. Mix well. Serve. |
