Uploaded August 2023 | Updated September 2026, 2 hours ago
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This lovely noodle dish is often included as a side-dish in Korean restaurants in Toronto, but it can also be made with meat in it and served as a sort of stir-fried noodle main dish. Here we present the room-temperature side-dish version meant to go with tabletop BBQ or other main dishes. When bulking it up for use as a main dish, consider adding strips of meat of your choice: beef, pork, chicken or shrimp will all taste good.
When refrigerated, the cooked noodles become stodgy and unappetizing. Reheating only brings them back slightly. So the best practice is to make the dish shortly before serving it and to make only enough for the occasion.
Furthermore, whereas many recipes (and generally the noodle packaging) suggest boiling the noodles in water, we learned a technique for cooking them only once, in the pan, by first soaking them in hot tap water for 20 minutes. If need be, long noodles may be cut or broken into shorter lengths in order to soak. In the finished dish, they should be in 4 to 6 inch lengths.
Makes enough for 4-8 people, roughly 2 litres.
Equipment:
• large bowl or pot for soaking noodles
• large skillet for sauteing everything
• bowl or liquid measure for sauce
Ingredients:
200 g sweet potato noodles ~1/2 lb; soaked 20 min in hot tap water
Sauce:
1/2 cup hot water
1/4 cup sugar
1/2 cup soy sauce
2 Tbsp sesame oil
Vegetables:
1 ea carrot julienne; about 3/4 cup
1 cup spinach or similar; cross-cut to 1” strips
1 ea pepper julienne; about 3/4 cup
1 ea onion small; cut into half-moons across the grain
on top: green onion and toasted sesame
Procedure:
1. Set the noodles to soak in hot tap water while getting everything else ready.
2. Combine the sauce ingredients, but wait until it’s time to use the sauce to get the hot water.
3. Clean, peel and cut all the vegetables into long, thin shapes which will combine harmoniously with the noodles.
4. If need be, toast some sesame seeds. Cut the green onion garnish before beginning to cook, because once things are in the pan, everything starts to happen quickly.
5. Get a large skillet hot and use it to sweat and/or saute the vegetables, to your taste. Once they are soft and ready for the noodles, remove them from the pan and set them aside (possibly in the serving dish).
6. Once the noodles are done soaking, drain them and cut them to the desired length, then place them in the hot skillet, along with half of the sauce (with the hot water added).
7. Simmer the noodles in the pan 3-4 min until they are starting to turn transparent.
8. Add the vegetables back into the pan along with the remaining sauce.
9. Warm everything through and garnish with green onion and sesame.
10. Serve immediately, or at room temperature.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This lovely noodle dish is often included as a side-dish in Korean restaurants in Toronto, but it can also be made with meat in it and served as a sort of stir-fried noodle main dish. Here we present the room-temperature side-dish version meant to go with tabletop BBQ or other main dishes. When bulking it up for use as a main dish, consider adding strips of meat of your choice: beef, pork, chicken or shrimp will all taste good.
When refrigerated, the cooked noodles become stodgy and unappetizing. Reheating only brings them back slightly. So the best practice is to make the dish shortly before serving it and to make only enough for the occasion.
Furthermore, whereas many recipes (and generally the noodle packaging) suggest boiling the noodles in water, we learned a technique for cooking them only once, in the pan, by first soaking them in hot tap water for 20 minutes. If need be, long noodles may be cut or broken into shorter lengths in order to soak. In the finished dish, they should be in 4 to 6 inch lengths.
Makes enough for 4-8 people, roughly 2 litres.
Equipment:
• large bowl or pot for soaking noodles
• large skillet for sauteing everything
• bowl or liquid measure for sauce
Ingredients:
200 g sweet potato noodles ~1/2 lb; soaked 20 min in hot tap water
Sauce:
1/2 cup hot water
1/4 cup sugar
1/2 cup soy sauce
2 Tbsp sesame oil
Vegetables:
1 ea carrot julienne; about 3/4 cup
1 cup spinach or similar; cross-cut to 1” strips
1 ea pepper julienne; about 3/4 cup
1 ea onion small; cut into half-moons across the grain
on top: green onion and toasted sesame
Procedure:
1. Set the noodles to soak in hot tap water while getting everything else ready.
2. Combine the sauce ingredients, but wait until it’s time to use the sauce to get the hot water.
3. Clean, peel and cut all the vegetables into long, thin shapes which will combine harmoniously with the noodles.
4. If need be, toast some sesame seeds. Cut the green onion garnish before beginning to cook, because once things are in the pan, everything starts to happen quickly.
5. Get a large skillet hot and use it to sweat and/or saute the vegetables, to your taste. Once they are soft and ready for the noodles, remove them from the pan and set them aside (possibly in the serving dish).
6. Once the noodles are done soaking, drain them and cut them to the desired length, then place them in the hot skillet, along with half of the sauce (with the hot water added).
7. Simmer the noodles in the pan 3-4 min until they are starting to turn transparent.
8. Add the vegetables back into the pan along with the remaining sauce.
9. Warm everything through and garnish with green onion and sesame.
10. Serve immediately, or at room temperature.
Music: bensound.com/royalty-free-music
