Korean Stir-Fried Noodles

Ingredients

  • 8 oz sweet potato glass noodles
  • 4 oz (one small bunch) spinach, washed and drained
  • 4t soy sauce
  • 2t sugar
  • 2t sesame oil
  • 4 oz pressed tofu, sliced thinly
  • 1/2 medium onion, sliced thinly
  • 1/2 red bell pepper, sliced thinly
  • 1 small carrot, julienned
  • 5 shiitake mushrooms, sliced thinly
  • 2 cloves garlic, minced
  • 2 tbsp sesame oil
  • toasted sesame seeds
  • salt and black pepper

Preparation

  1. Bring water to boil, add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add noodles to a large bowl with soy sauce, sugar, & 1T sesame oil, and toss to combine

  2. Blanch spinach briefly until wilted, then rinse w/cold water, squeeze out moisture and chop. In a nonstick pan, heat oil and fry tofu, then remove. Add more oil and cook onion with a pinch of salt until softened, 3 min. Transfer to bowl. Cook carrots, bell pepper, mushrooms separately, each for 1-2 minutes.

  3. Add noodles to the pan w/ scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add all previously cooked ingredients, 1T sesame oil, sesame seeds, and salt to taste, and toss to combine. Serve and enjoy.

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