- 1
Ingredients
- 5 oz (150 g) yam (or sweet potato) noodles
- 3 tbsp (45 mL) vegetable oil
- 1 tbsp (15 mL) chopped garlic
- 1 cup (250 mL) thinly sliced onion
- 1 cup (250 mL) sliced carrots, cut into
- matchsticks
- 1 red pepper, thinly sliced
- 6 shiitake mushrooms, thinly sliced
- 1 bunch spinach, stemmed, washed and sliced,
- 4 about 4 cups (1 L)
- Sauce
- 3 tbsp (45 mL) soy sauce
- 1 tbsp (15 mL) sugar
- 1 tsp (5 mL) Korean red pepper paste
- or 1/2 tsp (2 mL) Asian chili sauce
- 1 tbsp (15 mL) sesame oil
- Garnish
- 2 tbsp (25 mL) chopped fresh coriander
- 1 tbsp (15 mL) toasted sesame seeds
Preparation
Step 1
1. Bring a large pot of water to boil. Add noodles and boil until tender but still slightly chewy, about 5 minutes. Drain and refresh with cold water.
2. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and sauté for 30 seconds. Add onion and carrot and stir-fry for 1 minute. Add red pepper and mushrooms and stir-fry until softened, about 2 minutes. Stir in noodles and spinach and cook for 1 minute or until spinach is wilted.
3. Combine soy sauce, sugar, red pepper paste (or Asian chilli sauce) and sesame oil in a measuring cup. Pour over noodles. Toss everything together for 2 minutes or until sauce is absorbed. Taste for seasoning, adding salt as needed. Place on a platter and garnish with coriander and toasted sesame seeds.
Serves 4