Korean sweet potato noodles makes for a lovely side dish. Besides the al-dente texture , it also gives a clear sheen when cooked and shares the limelight with the rest of the supporting ingredients. It is not as fussy as the more brittle mung bean tunghoon , all the better for a novice cook to handle it from start to finish without breaking it up.
While most recipes just calls for vegetables, this version comes with beef bulgolgi as well . It is definitely a perfect one dish meal with little utensils to wash.
Let your imagination have a free rein here. Feel free to add any other leafy vegetables or root vegetables that are julienned.
200g sweet potato glass noodles
200g thinly sliced beef
10 crab sticks
1 onion, thinly sliced
Chinese mustard leaves
Sliced shitake, presoaked and drained
Roasted sesame seeds
Marinade beef with bulgolgi for 1 hour.
Place the glass noodles in a wide metal pot. Pour boiling water to soak the noodles, 7 -8 minutes.
Meanwhile, heat oil in a frying pan to saute the onions.
Add mushroom, beef and marinade. Saute until beef is cooked and caramelized.
Add crab sticks. Toss.
Drain noodles and immediately transfer to the frying pan.
Add mustard leaves.
Toss to cook.
If the noodles appears dry, sprinkle a little water to create steam in the pan.
Noodles is ready to serve when the mustard leaves are wilted.
Garnish with sesame seeds and serve immediately.