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Korean Potato Noodles

Korean Potato Noodles Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 8 oz sweet potato starch noodles (dangmyeon)
  • 5 oz baby spinach
  • 1 medium carrot, julienned
  • 1 small onion, thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 4 oz shiitake mushrooms, sliced
  • 3 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tbsp toasted sesame oil (plus extra for tossing noodles)
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 tbsp toasted sesame seeds
  • 1 large egg (optional), beaten and cooked as a thin sheet

Method
 

  1. Boil the noodles for 6 to 7 minutes, drain, rinse with cold water, and toss with a little sesame oil.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sauté onion 1 minute, then add carrot, bell pepper, and mushrooms. Cook 3 to 4 minutes until softened.
  3. Push vegetables aside, add spinach, and wilt 1 to 2 minutes. Add noodles, soy sauce, sugar, and garlic. Toss for 2 to 3 minutes until noodles are glossy and heated through.
  4. Transfer to a platter, sprinkle with sesame seeds and optional egg strips. Serve warm or at room temperature.

Notes

The noodles taste even better the next day, so this is a great make-ahead dish. If you plan to serve it as a side, it will stretch to feed 6 people easily.