Korean Noodles With Vegetables


  • 2 ounces sweet potato vermicelli noodles (dang myun)
  • 2 tablespoons sesame oil
  • 1/2 white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup dried shitake mushrooms, soaked in water for 30 minutes, drained, and sliced
  • 2 cups spinach leaves
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon sriracha, sambal, or other chili sauce
  • 1 small carrot, julienned
  • 1/4 of a cucumber, julienned
  • 2 scallions (white and green parts), chopped
  • 1 tablespoon toasted sesame seeds
  • Salt, to taste

Bring a large pot of water to boil and cook the noodles until al dente, about 5 minutes. Drain, rinse under cold water, drain again, and set aside.

Heat the sesame oil in a large skillet over medium heat. Add the onions, garlic, and mushrooms, and stir fry until softened, about 5 minutes.

Add the spinach, noodles, soy sauce, rice vinegar, and sugar. Turn the heat down to low and stir-fry for another 2 minutes. Turn off heat, toss in the carrot, cucumber, and sesame seeds, and season to taste with salt.

From The Kitchn


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