← Nouns Cooking · Korean

Ingredients

• 100 g sweet potato glass noodles (dangmyeon)
• 300 g soybean sprouts (kongnamul)
• 100 ml Water
• 1 tbsp Vegetable oil
• ½ Onion, sliced
• ½ Carrot, cut into matchsticks
• 100 g oyster mushrooms, torn
• ¼ red pepper, sliced
• 2 Spring onion, cut into 5 cm lengths
• 2½ tbsp Soy sauce
• 1 tbsp Sugar
• 1 tsp minced garlic
• 1 tbsp Toasted sesame oil
• Black pepper
• 1 tsp Sesame seeds

Method

1. Boil the noodles for 6–7 min, until soft and chewy. Drain, rinse briefly and snip them a few times with scissors. Mix the sauce.
2. Put the bean sprouts in a pot with the water, cover and steam over medium heat for 4–5 min, without lifting the lid. Drain.
3. Heat the oil in a wok and stir-fry the onion, carrot, mushrooms and pepper for 2–3 min, until just tender.
4. Add the noodles, sprouts and sauce and toss over medium heat for 2–3 min, until the noodles soak up the sauce. Toss in the spring onion and sesame seeds and serve warm or at room temperature.

Tips

• Add 100 g thinly sliced beef or pork with the vegetables to make it a light main (then it is no longer vegetarian).
• Glass noodles stiffen in the fridge; warm leftovers briefly in a pan with a splash of water.

Sources

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

Korean Bapsang chopsticks and flour