Adapted from a My Korean Kitchen recipe
A popular Korean dish featuring noodles stir-fried in a sweet, sesame oil sauce with thinly sliced vegetables. This recipe uses Mar Mar kelp noodles instead of sweet potato glass noodles.
Serves: 2
Ingredients:
1 bag of Mar Mar kelp noodles (10 ounces)
1 small carrot, julienned into matchsticks
2 cups fresh baby spinach, rinsed
1/4 red bell pepper, rinsed & julienned into matchsticks
1/4 yellow onion, peeled, rinsed, & thinly sliced
One 4 oz package of fresh shiitake mushrooms, cleaned, stems removed & thinly sliced
Spinach Seasoning
1/4 tsp fine sea salt
1/2 tsp finely minced garlic
1 tsp toasted sesame oil
Noodles & Mushroom Marinade
4 Tbsp tamari
1 Tbsp honey
1 Tbsp brown sugar
1 Tbsp toasted sesame oil
1/8 tsp ground black pepper
To serve
1 Tbsp toasted sesame seeds
1 Tbsp toasted sesame oil
Other
neutral cooking oil (we used algae oil, but avocado or vegetable oil will work well)
fine sea salt
water for blanching the spinach
Steps:
Prepare the veg: thinly slice the onion, mushrooms, and julienne the carrots and bell peppers into 1-inch matchsticks.
Put the sliced mushrooms into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (about 20 mins).
Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze out any excess water and mix in a small bowl with the “spinach seasoning” ingredients.
Rinse and drain the noodles (no additional soaking or boiling required). Add them to a mixing bowl with the rest of the "noodles & mushroom marinade" mixture. Mix until fully coated and set aside for 10 minutes.
Preheat a large skillet over medium heat and add 1 Tbsp oil. Cook each vegetable type in separate batches with a pinch of salt until softened. Cook the onions, then carrots, then bell pepper, then mushrooms in their liquid. Add the cooked veggies to a large mixing bowl as you go. Cooking separately preserves each vegetable’s unique flavor and prevents color transfer and mushiness.
Add one more Tbsp of oil. Stir-fry the marinated kelp noodles over low to medium heat for 2-3 minutes until well coated with the sauce. Transfer the noodles to the large mixing bowl with the cooked veggies.
Add the finishing sesame oil and sesame seeds to the large mixing bowl. Use tongs or chopsticks to toss everything together until the noodles and vegetables are evenly.
