Korean-Style Sweet Potato Noodles

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Korean-Style Sweet Potato Noodles

 

 

Korean-Style Sweet Potato Noodles show the restraint of seasoning typical

in Korean kitchens. This can be served as a meal in its own right. Or serve

as a side to sweet, spicy Dak Gochu Jang Boekum for heartier dining. This

dish is equally tasty hot as it is cold. Take care not to burn the sauce

while glazing the potatoes.

 

Cuisine: Korea

Prep Time: 30 Minutes

Cooking Time: 15 Minutes

Yield: 6 Servings

Source: Chef Shelley Young, EG Culinary Council

 

 

Ingredients -

 

1 teaspoon(s) Garlic, minced

2 tablespoon(s) Light soy sauce

2 tablespoon(s) Dark soy sauce

1 teaspoon(s) Ginger, minced

2 tablespoon(s) Sesame seeds

3 tablespoon(s) Sesame oil

8 ounce(s) Dangmyon, sweet potato noodles

2 tablespoon(s) Peanut oil

2 cup(s) Sweet potatoes or pumpkin, diced large

1 Green pepepr, medium, diced small

1 Onion, medium, diced small

1/2 cup(s) Water

1 tablespoon(s) Brown sugar

1/4 cup(s) Scallions, minced

 

 

 

Instructions

 

Soak noodles in very hot water, approximately 20 minutes or until tender.

Steam sweet potatoes for 5 minutes, set aside.

Preheat wok or deep skillet until very hot, add peanut oil and immediately

follow with sweet potato, pepper, and onion. Sauté for 2 minutes.

Add water, soy sauces, sesame oil, sesame seeds, garlic, ginger, and sugar

and continue to sauté over high heat for another 3 to 4 minutes until sauce

starts to glaze sweet potatoes.

Add noodles and scallions; stir constantly for approximately 2 more minutes

until noodles are warm. Note: this is great hot or cold.

 

 

 

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