Chewy glass noodles, vibrant stir-fried vegetables, a sweet and savoury soy sauce… what could be better?
Prep Time: 30 Min
glass noodles dried shiitake mushroom dried wood ear mushrooms oil scallion, sliced into 2-inch pieces carrot, julienned yellow onion, sliced thin soy sauce rice wine or mirin garlic or garlic powder black pepper
Cook Time: 10 Min
Ingredients
Soak dry ingredients. Soak the dangmyeon noodles, shiitake mushrooms, and wood ear mushrooms in cold water. Meanwhile, wash and chop the vegetables.
Heat the oil. Take a wok or a skillet with high sides, and set on high heat. Pour in the oil. Use a neutral oil for best results.
Sauté the onions, scallions, and carrots briefly—no more than 30 seconds—just until they're nice and aromatic.
Drain the dangmyeon noodles and mushrooms. (Reserve 1 cup of the soaking water for the next step.) You can slice the mushrooms into smaller pieces if you'd like. Add them to the wok.
Mix together the soy sauce, rice wine or mirin, garlic, and black pepper. Pour it over the ingredients in the wok. Cover and let it come to a simmer.
When the liquid begins to boil, remove the lid and cook, stirring frequently, until most of the liquid has evaporated. Then turn off the stove.
The sweet potato noodles will be fully cooked from their short time in the wok. Divide into bowls and sprinkle with sesame seeds and sesame oil.