Ingredients
4
4 servings
- •1 (12 ounce) package Korean sweet potato noodles (dangmyun)
- •5 teaspoons sesame oil, divided
- •0.25 cup soy sauce
- •4 teaspoons white sugar
- •1 tablespoon vegetable oil
- •3 carrots, cut into matchsticks
- •1 onion, thinly sliced
- •1 cup shiitake mushrooms, sliced
- •6 green onions, chopped
- •4 cloves garlic, minced
- •1 (16 ounce) bag fresh spinach
- •1 tablespoon sesame seeds
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a 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 in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
- Combine soy sauce and sugar in a bowl; set aside.
- Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.
- Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 455
- Carbohydrate: 74g
- Fat: 12g
- Fiber: 7g
- Protein: 13g
- Sugar: 11g
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