Noodles and Rice

Korean-style Sweet Potato Noodle Stir-fry

by Stef on July 2nd, 2005

My mom, not a serious foodie like me but a foodie nonetheless, brought me these Korean sweet potato starch noodles on one of her visits here, having tasted it when a Chinese friend brought some to their workplace. We might be traveling in less than a month, so we’re trying to use up everything in the house (I haven’t been to the grocery store in a week! Hooray!), and this just called out to me today. It may not be strictly Korean, but a mixture of my own experience, preferences and whatever’s in the pantry/fridge — 3 of my 4 kids liked it, which is quite an accomplishment in this household!

1 1/2 cups shredded beef (I used sirloin, trimmed of fat and cut across the grain)
1 tablespoon shaohxing
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon oyster sauce
1 teaspoon cornstarch
1/4 cup chopped scallions
2 medium-sized caps dried shiitake mushrooms
1 cup hot water
1 tablespoon salt
1 12-oz package sweet potato starch noodles
2 tablespoons canola oil
2 tablespoons minced garlic
1/2 cup thinly sliced red onion
3/4 cup julienned carrots
1 cup mung bean sprouts
1 cup spinach (trimmed, washed and spun dry)
2 tablespoons sweet chili sauce, or to taste (optional)

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POSTED IN: Noodles : Asian