A vegan, Korean stir fried noodle dish made with spinach, shiitake mushrooms, carrots and spring onions. Perfectly seasoned with sesame oil, garlic and soy sauce.
3 people made this
350g Korean sweet potato vermicelli noodles (available in Asian supermarkets)
5 teaspoons sesame oil, divided
4 tablespoons soy sauce
4 teaspoons sugar
1 tablespoon vegetable oil
3 carrots, cut into matchsticks
1 onion, thinly sliced
150g shiitake mushrooms, sliced
6 spring onions, chopped
4 cloves garlic, minced
450g fresh spinach
1 tablespoon sesame seeds
Method Prep:15min › Cook:12min › Ready in:27min
Fill a large pot with lightly salted water and bring to the boil; stir in noodles and return to the boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen scissors.
Combine soy sauce and sugar in a bowl.
Heat vegetable oil in a pan or a wok over medium-high heat. Cook and stir carrots and onion until soft, about 1 minute. Add mushrooms, spring onions and garlic; saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.