Step by step

Method

4 steps

1. 1

   Soak 8 ounces sweet potato noodles (dangmyeon) in warm water 10 minutes, or boil per package until glass-clear and springy, then drain and snip into shorter lengths with scissors. Mix a sauce: 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 minced garlic clove, and a pinch of pepper.

2. 2

   Prep veg in thin strips: onion, carrot, spinach or baby greens, and shiitake or button mushrooms. Optionally press and strip-cut firm tofu.

3. 3

   Heat a slick of oil in a wide skillet over medium-high. Stir-fry onion and carrot 2–3 minutes until the carrot softens slightly. Add mushrooms (and tofu) 2–3 minutes more until they take on color. Wilt spinach 30–60 seconds. Season each batch lightly with a splash of the sauce as you go, then set aside.

4. 4

   In the same pan, toss the noodles with the remaining sauce 1–2 minutes until glossy and heated through. Fold the vegetables back in. Taste — you want savory-sweet, sesame-y noodles that stay separate, not a clump. Finish with sesame seeds and serve warm or room temp.