Sweet potato noodles with Chinese mushrooms, capsicum, cabbage, carrot, onion, and green shallot, tossed in sesame oil and soy sauce.
Soft, bouncy and juicy, these noodles are so easy to make, yet so versatile you can add anything to it – the noodles will soak up all the beautiful flavours.
(Family size, serves 4-6)
- 250g dry sweet potato noodles (available at Asian grocery stores)
- 1/2 large onion, thinly sliced
- 100 g common cabbage, thinly sliced
- 1 small carrot, julienne
- 1/2 red capsicum, cleaned and thinly sliced (optional)
- 4 Chinese mushrooms, soaked in hot water for 20 minutes, remove stalk, thinly sliced (optional)
- a few stalk of green shallot (scallion), thinly sliced (optional)
- a little cooking oil
- 1 tbsp. sesame oil
- 1 tbsp. dark soy sauce (use a gluten-free soy sauce for a gluten-free option)
- 1 tbsp. fish sauce
- a little sugar
- salt & white pepper
- 2 tsp toasted sesame, to garnish (optional)
- green shallot, sliced to garnish (optional)
- In a large sauce pan, cook the sweet potato noodles in plenty of hot water; add salt and a generous dash of cooking oil in the water to avoid the noodles sticking together; stir occasionally; cooking time depends on the noodles, would probably take about 8-10 minutes.
- Once the noodles are cooked, drain the noodles in a colander over the kitchen sink; run the noodles under cold water until the noodles cool down completely; drain off all the water; transfer the noodles to a large mixing bowl, add sesame oil and dark soy sauce to the noodles, toss well
- In a frying pan, add a little cooking oil, bring the oil to medium heat; add onion and Chinese mushroom, sauté for a few minutes, add cabbage and sugar, sauté until the cabbage is cooked; add carrot and capsicum, fish sauce, salt and pepper, sauté briefly; transfer the vegetables to a plate to cool down;
- Add vegetables to the noodles, toss well
- Transfer to a serving plate, garnish with toasted sesame seeds and green shallot