Korean Stir-Fried Glass Noodles
Ingredients
- 4 oz korean sweet potato starch noodles
- 5 oz (about one small bunch) spinach, washed and drained
- 3 oz extra-firm tofu
- 1/2 medium onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 carrot, cut into matchsticks
- 4 shiitake mushrooms, sliced thinly
- 2 cloves garlic, finely minced
- 3 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds, for garnish
Preparation
Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Drain and rinse in cold water, then cut in half with scissors
For the spinach, blanch in a separate pot (bring water to a boil and throw in spinach for one minute until wilted), then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times
In a nonstick pan, cook the tofu until browned on both sides, then remove from pan
Next, sauté the onion, mushroom, bell pepper, and carrot together for 2 minutes until softened, then add in green onions and cook for another minute
Finally, add in the noodles to the pan, the minced garlic, soy sauce, sugar, and sesame oil. Taste and add salt as desired. Toss until well combined, and sprinkle with the sesame seeds. Serve warm