Stir

Name: Stir
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound dried Korean sweet potato noodles; Hot water (for soaking); 8 ounces spinach (trimmed (4 to 5 cups)); 2 tablespoons vegetable oil (plus more as needed); 6 medium dried black mushrooms (rehydrated and cut into thin slices (¾ cup)); 1 small yellow onion (halved and cut into thin crescents); 2 medium carrots (peeled and cut into julienne pieces (1¼ cups)); 3 green onions (white and green parts, cut into 1-inch lengths); 2 cloves garlic (minced); ¹⁄ 3 cup soy sauce; 3 tablespoons brown sugar; 1 tablespoon sesame oil; 1 tablespoon toasted sesame seeds

A classic Korean holiday dish, this stir-fry combines Korean sweet potato noodles with separately pre-cooked spinach, mushrooms and mixed vegetables. It features vibrant colors and distinct, layered textures.

30 min

Easy

0 favorites

Ingredients

dried Korean sweet potato noodles 1 pound

Hot water (for soaking)

spinach (trimmed (4 to 5 cups)) 8 ounces

vegetable oil (plus more as needed) 2 tablespoons

dried black mushrooms (rehydrated and cut into thin slices (¾ cup)) 6 medium

small yellow onion (halved and cut into thin crescents) 1

carrots (peeled and cut into julienne pieces (1¼ cups)) 2 medium

green onions (white and green parts, cut into 1-inch lengths) 3

garlic (minced) 2 cloves

soy sauce ¹⁄ 3 cup

brown sugar 3 tablespoons

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Instructions

Soak Noodles

Place the noodles in a heatproof bowl and soak in hot water for 15 minutes. With kitchen shears, cut into 3- to 4-inch pieces. Drain and set aside.

Prepare Spinach

Place the spinach in a heatproof bowl and soak in very hot water for 1 to 2 minutes until wilted but not fully cooked. Rinse under cold running water and drain. Gently squeeze the water from the spinach and cut into 3 sections.

Stir-Fry Vegetables and Noodles

Preheat a large wok or skillet over medium-high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Add the mushrooms, onion, carrots, green onions, and garlic and stir and cook until the carrots are crisp tender, 2 to 3 minutes.

Season and Finish

Reduce the heat to medium and toss in the noodles. Add the soy sauce, brown sugar, and sesame oil. Stir everything swiftly around the wok for 3 to 4 minutes, coating the noodles evenly with the seasonings. Add more oil if the noodles stick to the bottom of the wok. Taste and adjust seasonings if desired. Mix in the spinach and sesame seeds at the very end and toss with a couple more flourishes. Serve hot or let cool to room temperature.