A Korean dish that could be eating cold or hot...and is absolutely delicious!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5-6 servings
Ingredients
- 1 Bunch Potato Starch Noodles
- 2 Cups Baby Spinach
- 2 Shitake Mushrooms, sliced
- 1 Whole Carrot, peeled and cut into shred
- 1 Onion, sliced
- 4 Cloves of Garlic, minced
- 1/4 cup and 1 Tbsp. Tamari (keep separate)
- 1/4 cup Brown Sugar
- 3 Tbsp. Cooking Oil
- 1 Tbsp. Sesame Seed Oil (divided into 1/2 Tbsp.)
- Pepper to Taste
- Sesame Seeds for Garnish
Instructions
Cut the onions, carrots, and mushrooms. Set aside.
In a small bowl, add mushrooms and marinate with 1/2 tbsp. tamari, 1/2 tbsp. sesame oil, and a pinch of pepper. Set aside.
Bring a medium sized pot of water to a boil. Once boiling, toss in the spinach and blanch for 1 minute and 30 seconds. Remove the spinach from the pot and rinse under cold water immediately until completely cooled.
Squeeze out excess water from the spinach and set aside.
Next, in the same pot of boiling water, cook the noodles for about 7-8 minutes. Once the noodles are done cooking, remove from the pot and rinse under cold water immediately. Once the noodles are cooled, drain excess water and set aside.
In a large wok or pan on medium-high heat, sauté marinated mushrooms for about 2 minutes. Add in onions and carrots. Continue to sauté for additional 2 minutes. Remove the vegetables and place aside in a bowl.
In the same pan turn heat down to medium - add in 1/4 cup tamari, brown sugar, and 3 tbsp. of cooking oil. Bring to a boil and add in cooked noodles. Turn heat down to low.
Toss the noodles until evenly coated with the sauce. Once the noodles are completely coated, add in all the vegetables including the spinach. Combine everything well.
Lastly, turn off the heat and drizzle remaining sesame seed oil and toss noodles. Add pepper to taste, and serve with sesame seed oils to garnish. This dish can be served hot or cold! Enjoy!
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