Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This classic Korean noodle dish combines translucent sweet potato noodles with lots of stir-fried vegetables and a sweet-savory sauce. To make it, sauté mushrooms, carrots, onion, garlic, and spinach, then throw in the cooked noodles with some soy sauce mixed with brown sugar. Once it’s all evenly heated, top with scallions and toasted sesame seeds and serve with a Korean barbecue meal, or take it to work for a light vegetarian lunch.
What to buy: 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.
Game plan: If fresh shiitake mushrooms are not available, substitute dried. Cover 1 ounce of dried whole shiitake mushrooms with hot tap water and let sit until softened, at least 4 hours or overnight. Trim off the tough stems and slice the caps thinly. They need more time to cook than fresh mushrooms, so cook with the onions and carrots and then proceed with the recipe.
This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes.
by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...
by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...