Ready in less than 30 minutes, this Korean sweet potato noodle dish is sure to earn you a few high fives.
- 90 g baby spinach leaves
- 60 ml (¼ cup) soy sauce
- 1 tbsp caster sugar
- 60 ml (¼ cup) sesame oil, plus extra, to drizzle
- 1 garlic clove, crushed
- 1 egg, lightly beaten
- 240 g sweet potato vermicelli (dangmyeon) (see Note) or mung bean vermicelli
- 80 g (about 4) fresh shiitake mushrooms, thinly sliced
- 1 white onion, thinly sliced
- 1 zucchini, thinly sliced into matchsticks
- ½ cup garlic chives (see Note), cut into 5 cm lengths
- sesame seeds and kimchi (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blanch spinach in boiling salted water for 20 seconds or until bright green. Plunge into iced water then drain well. Set aside.
Combine soy sauce, sugar, 1 tablespoon of sesame oil and garlic in a bowl and set aside. Heat 2 teaspoons of sesame oil in a wok over high heat. Season egg with salt and pepper and pour into wok, swirling to make a thin layer. Cook for 30 seconds or until set. Cool slightly, roll up and then slice.
Cook noodles in boiling salted water for 5 minutes or until tender. Drain well, drizzle with a little sesame oil and toss to combine.
Meanwhile, heat remaining 1½ tablespoons of sesame oil in a large wok or frying pan until hot. Add mushroom and onion, and cook for 2 minutes or until tender. Add zucchini and cook for 1 minute or until just tender. Add noodles, soy sauce mixture, spinach and garlic chives, toss to combine and cook until warmed through. Serve scattered with sesame seeds and topped with egg and kimchi, if desired.
• Sweet potato vermicelli (dangmyeon) is available from Asian food shops.
• Garlic chives are available from Asian grocers, substitute regular chives.
Photography by Mark Roper. Food preparation by Phoebe Wood. Styling by Kirsten Jenkins.
As seen in Feast magazine, April 2015, Issue 41.