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 flavors.
(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