Meals for the homeless – sweet Potato Noodles with Chinese mushroom and vegetables (gluten free option, vegan)

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I first enjoyed potato noodles in 1990s. I was puzzled by its rich flavors and unusual texture  – soft, firm and bouncy.  Not until many years later I realized these wonderful noodles were actually made of sweet potato starch, not potato.

I love these noodles – easy and cheap to make, yet so versatile you can add anything to it and the noodles will soak up all the beautiful flavors.

Last Saturday I made a huge batch of noodles.  We served it slightly chilled as part of a street banquet.  I hope our friends enjoyed the noodles as much as I did.

Meals for the homeless - sweet Potato Noodles with Chinese mushroom and vegetables (gluten free option, vegan)

DSC03942 #1

Recipe is as follow:

Ingredients

(Family size, serves 4)

  • 250g sweet potato noodles (available at Asian grocery stores)
  • 1/4 leek or 1/2 onion, thinly sliced
  • 100 g common cabbage, thinly sliced
  • 1/2 red capsicum, cleaned and thinly sliced
  • 1 small carrot, julienne
  • 4-6 Chinese mushroom (or a few wood ear fungus), soaked in hot water for 20 minutes, remove stalk, thinly sliced
  • a few stalk of green shallot (scallion), thinly sliced
  • cooking oil
  • 2 tsp sesame oil
  • 1 tsp dark soy sauce (use a gluten free soy sauce for a GF option)
  • 1 tsp light soy sauce (use a gluten free soy sauce for a GF option)
  • a little sugar
  • pinches of salt & white pepper
  • 2 tsp toasted sesame, to garnish

Method

  • In a large sauce pan, cook the sweet potato noodles in plenty of hot water; add 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 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 a dash of sesame oil, stir well.
  • In a frying pan, add a little cooking oil, bring the oil to medium heat; add leek (or onion) and Chinese mushroom, saute for a minute; add cabbage and sugar, saute for a few minutes; add carrot and capsicum, add a little salt and pepper, saute briefly; transfer the vegetables to a plate to cool down
  • In the hot frying pan, add a little cooking oil, add green shallot, toss briefly (a few seconds), transfer to a plate to cool
  • Toss the noodles with the vegetables, add dark soy sauce, light soy sauce, sesame oil and 1 tsp of sesame seeds, mix well.
  • Transfer to a serving plate, garnish with remaining toasted sesame seeds

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