Sweet Potato Noodle Stir-Fry
(Veg, GF) • Serves 5
When cooked, cellophane noodles become transparent and actually look like glass – hence their name, glass noodles. They are used in many Asian dishes and can be made from a variety of ingredients including sweet potato, pea flour, mung bean, or tapioca starch. The noodles easily absorb flavorful liquids and can be served as is, in soups, or as fillers in spring rolls. I love using beech and shimeji mushrooms when cooking with glass noodles, but feel free to use vegetables that you have available to you. After all, that is what is most fun about cooking!
Ingredients Method
250g sweet potato starch noodles or other glass noodles
5 cloves garlic, chopped
1 red onion, sliced
1 red bell pepper, sliced
8 oz beech mushrooms, ends trimmed
4 oz shimeji mushrooms, ends trimmed
1 cup spinach
¼ cup green onion, chopped
1 cup spinach
2 eggs
2 tablespoons sesame oil plus extra for noodles
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
Freshly ground black pepper
1. Soak glass noodles in cold water for 30 minutes then drain water. Add drained noodles to a pot of boiling water and cook for 5 minutes. Once the noodles are finished cooking, rinse them under cold water and drizzle them with sesame oil to prevent them from sticking.
2. In a large sauté pan, add garlic and olive oil. Slowly increase the heat so that the garlic becomes chewy and caramelized. Once fragrant and light brown in color, add the red onion. Once the onions begin to ‘sweat’, season them with salt. Add the red peppers and mushrooms. Sauté until soft, about 8 minutes. Mix egg in a separate bowl then pour it over the vegetables. Cook for 30 seconds.
3. Combine the sesame oil, soy sauce, and honey in a separate bowl.
4. Add the glass noodles to the pan and stir. Pour soy sauce mixture over the noodles and allow to cook for 3-4 minutes.
5.Add spinach and green onions. Season to taste with salt and pepper.