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
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
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.
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.