Korean Sweet Potato Noodles Recipe

Transfer back to the mixing bowl.

Korean sweet potato noodles recipe. 1 medium carrot peeled and cut into 1 1 2 inch matchsticks. Using kitchen shears make a few cuts through the sweet potatoes noodles. To retain their springy texture be careful not to overcook the noodles.

How to cook korean sweet potato noodles. 4 ounces of dangmyeon sweet potato starch noodles 2 to 3 green onions cut crosswise into 2 inch long pieces 1 medium onion 1 cup sliced thinly 4 to 5 white mushrooms sliced thinly. In a pan heat oil add the onions garlic and ginger.

3 4 teaspoon kosher salt plus more as needed. 1 tablespoon vegetable oil. I like to toss the noodles with some sesame oil so that they don t stick together.

In a medium pot bring water to a boil and add the dry sweet potato noodles. To begin making the korean japchae noodles bring a pot of water to boil and cook the noodles as per the package instructions. Cook the sweet potato noodles in a large pot of boiling water for about 4 to 5 minutes.

Add 1 2 tablespoon of oil to the skillet and stir fry the noodles over medium to medium high heat stirring frequently until translucent and a bit sticky about 4 minutes. Squeeze out water run a knife through the squeezed spinach a couple of times and lightly season with salt. Cook for 5 minutes and drain.

Once done drain the noodles and rinse in cold water. 4 teaspoons toasted sesame oil. 1 tablespoon packed dark brown sugar.