She Strengthens

Savor the Flavors of Korea: A Delicious Sweet Potato Noodle Dish

A Classic Korean Recipe

This beloved Korean noodle dish is a symphony of flavors and textures, featuring translucent sweet potato noodles, a colorful medley of stir-fried vegetables, and a sweet-savory sauce. It’s a perfect accompaniment to a Korean barbecue meal or a light and satisfying vegetarian lunch.

Key Ingredients

To make this dish, you’ll need Korean sweet potato noodles, also known as starch noodles or Korean vermicelli. These unique noodles are made from sweet potato starch and water, and they turn clear when cooked. Be sure to find them at an Asian or Korean market, as they’re distinct from Korean “cold noodles” made from buckwheat.

Game Plan: Mushroom Substitution

If fresh shiitake mushrooms aren’t available, don’t worry! You can substitute dried mushrooms. Simply cover 1 ounce of dried whole shiitake mushrooms with hot tap water and let them sit until softened, at least 4 hours or overnight. Trim off the tough stems and slice the caps thinly. Since they take longer to cook, add them to the pan with the onions and carrots and proceed with the recipe.

Easy and Delicious

This recipe yields 4 to 6 servings and takes only 50 minutes to prepare. It’s an easy and flavorful dish that’s perfect for any occasion.

Ingredients

• 8 ounces dried Korean sweet potato noodles
• 4 teaspoons toasted sesame oil
• 1/4 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
• 1/2 medium yellow onion, thinly sliced
• 3/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly 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 1/2 teaspoons toasted sesame seeds

Instructions

1. Cook the Noodles: 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 and rinse under cold water until cool. Cut the noodles into 6- to 8-inch lengths and drizzle with 2 teaspoons of sesame oil; set aside.
2. Prepare the Sauce: Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
3. Stir-Fry the Vegetables: Heat the 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. Add the Spinach and Noodles: 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.
5. Season and Serve: 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.