← Nouns Cooking · Korean

Ingredients

• 200 g Korean sweet potato noodles (dangmyeon)
• 200 g Spinach
• 1 Carrot, cut into matchsticks
• 1 Onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 150 g fresh shiitake mushrooms, sliced
• 3 Spring onion, cut into 5 cm lengths
• 2 tbsp Vegetable oil, divided
• ½ tsp Salt, divided
• 4 tbsp Soy sauce
• 2½ tbsp sugar or brown sugar
• 2 tbsp Toasted sesame oil
• 2 cloves Garlic, minced
• ¼ tsp Black pepper
• 1 tbsp toasted sesame seeds

Method

1. Stir the sauce ingredients together. Bring a large pot of water to the boil.
2. Blanch the spinach for 30 seconds, lift it out, rinse in cold water and squeeze dry. Toss it with a pinch of salt and a teaspoon of the sauce.
3. Add the noodles to the same pot and boil for 6–7 min (check the packet), until soft and chewy. Drain, rinse briefly and snip them a few times with scissors into manageable lengths. Toss with a spoonful of the sauce so they do not stick.
4. Heat a little oil in a large frying pan over medium-high heat. Stir-fry the onion and carrot with a pinch of salt for 2 min, then the pepper for 1 minute, and tip them into a big bowl. Stir-fry the mushrooms and spring onion for 2 min and add them too.
5. Put the noodles in the hot pan with the rest of the sauce and toss for 2 min until they soak it up and turn glossy.
6. Add the noodles to the vegetables and mix well with your hands or tongs. Taste for sweetness and salt, sprinkle with sesame seeds and serve warm or at room temperature.

Tips

• To make it a main, add 150 g thinly sliced beef or pork marinated in a little of the sauce, stir-fried until cooked through.
• Sweet potato noodles are naturally gluten-free; use tamari instead of soy sauce for a gluten-free dish.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang RecipeTin Eats Maangchi