When I'm craving for a light and satisfying vegetarian dish, this Korean noodle dish comes to mind every time. It has a beautiful appearance with all the earthy colors and at the same time, all the wonderful textures and flavors. Here's plenty of fresh vegetables and mushrooms to make this your next favorite vegetarian dish. Be sure to have a small dish of lime and chili soy sauce to drizzle over the noodle. Yum!
RECIPE for 4-6 servings
1/2 pound dried Korean sweet potato noodles
3/4 cup sliced onions
2-3 cloves garlic, finely minced
1 large carrot, cut into matchsticks
2-3 stalks green onions, cut into 2″ lengths
1 handful of fresh enoki mushrooms
1 handful of re-hydrated woodear mushroom, thinly sliced (*rehydrate the woodear mushroom by soaking them in warm water for 5-10 mins)
1/2 cup of fried soft tofu (store bought), cut into match sticks
1/2 lb spinach, blanched and drain well
4 tbs soy sauce, divided
2 tbs sesame oil
Salt and sugar, to taste
1 tbs sesame seeds
Soy sauce and sesame oil mix -
Combine in a small bowl, 2 tbs sesame oil, 2 tbs soy sauce, 1 tsp sugar. Set aside until noodle is cooked.
Fill a large pot with water and boil. When water is boiling, add the noodles and cook according to instructions on package, usually 8-10 minutes. Immediately drain and rinse with cold water.
Once drained, toss noodle with soy sauce and sesame oil mix. Use kitchen shears to cut noodles into shorter pieces, about 6-8 inches in length. Set aside.
Add oil to wok or large saute pan on high heat. Add garlic and fry for 5 secs, then add in the carrots. Saute until just softened, about 3 mins. Add a dash of salt.
Then add in mushroom, which soaks lots of oil, so add 1-2 tbs of oil.
Add white onion and saute for a minute and add in green onion.
Then add in tofu and spinach. Toss everything well.
Add in 2 tbs soy sauce, 1 tsp sugar and 1 tbs of sesame seed at the end.
Turn off heat first, then add back the noodle to the wok for a final toss.
Serve with regular soy sauce or the spicier lime and chili soy sauce.