Ingredients:
- Korean sweet potato glass noodles
- Carrots, julienned
- Black fungus, soaked in hot water
- Shallots, julienned
- Onions, thinly sliced
- 100g fresh shiitake mushrooms, cleaned, stems removed, and thinly sliced
- Olive oil
Noodles & Mushroom Marinade:
- 4 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1/8 tsp ground black pepper
Finishing Touch:
- 1 Tbsp toasted sesame seeds
- 1 Tbsp toasted sesame oil
Instructions:
1. Prep Ingredients:
- Julienne the carrots, shallots, and black fungus. Thinly slice the onions and shiitake mushrooms.
- Set aside.
2, Marinate Mushrooms:
- In a small bowl, combine the marinade ingredients: soy sauce, honey, brown sugar, sesame oil, and black pepper.
- Add 1 Tbsp of this marinade to the shiitake mushrooms, mix well, and set aside.
3. Cook Ingredients Separately:
- Heat olive oil in a pan. Stir-fry, blanch, or sauté each ingredient (carrots, black fungus, shallots, onions, and marinated mushrooms) separately, as each has a different cooking time. Set aside once cooked.
4. Cook Noodles:
- Bring a large pot of water to a boil. Once boiling, add the noodles and cook for 6-7 minutes.
- Drain and rinse the noodles under cold water, then drain again for 1-2 minutes.
- Cut the noodles into shorter lengths (about 15-20 cm) with kitchen scissors. Transfer to a mixing bowl and add the remaining marinade. Mix well and set aside.
5. Combine & Serve:
- Place all the cooked ingredients in a large bowl or platter.
- Pour the marinade-coated noodles over the vegetables and toss everything together, using gloves if you prefer the traditional Korean way.
- Add the finishing touch by drizzling with toasted sesame oil and sprinkling with toasted sesame seeds. Serve!
