6 ounces sweet potato noodles/dangmyeon noodles (boiled for 6-7 minutes and drained dry)
2 tablespoons canola oil
4-ounces shiitake mushrooms, stemmed, cleaned and cut into ½ in strips
4-ounces button mushrooms, stemmed, and brushed clean, and sliced
1 medium onion, thinly sliced
1 medium carrot cut into matchsticks
1 red bell pepper, stemmed and cut into thin strips
1 tablespoon minced garlic
3 tablespoons dark soy sauce
2 tablespoons hoisin sauce
2 teaspoons light brown sugar
2 teaspoons toasted sesame oil
Salt & ground black pepper to taste
4 ounces baby spinach, washed and spun dry
2 green onions, topped shaved thinly
1 tablespoon toasted sesame seeds
.
Instructions
Set a wok over medium high heat and add the canola oil. Once the oil is hot, add the shiitake and button mushrooms and cook, stirring often until the mushrooms are wilted and most of the liquid had been evaporated, about 4-5 minutes.
Add the onions, carrots, bell peppers and garlic to the wok and continue to cook until the onions are caramelized and wilted, about 3-4 minutes.
Season the vegetables with the soy sauce, hoisin, brown sugar, sesame oil, salt and black pepper. Add the noodles and spinach and continue to cook until the noodles are warmed through, about 2-3 minutes.
Transfer to a platter and garnish with the green onions and toasted sesame seeds.
