I recommend preparing your vegetables first. If you're fast at chopping, you might not need to. If you are using dried Shiitake mushrooms, make sure to soak them In water for 2 hours beforehand.
Cut the carrots into matchsticks. Onion and mushrooms into thin strips. (A handful of mushrooms should do, but I like them a lot so I use a bit more.) Chop green onion into large pieces.
Boil noodles 2-3 minutes. Drain. Do not rinse with cold water. Refill the pot with hot water and return to a boil for the spinach.
Add noodles to a LARGE bowl and drizzle with sesame oil and a bit of soy sauce to coat. Cut several times with kitchen scissors. I like to keep this covered to retain heat.
Add spinach to boiling water, Cover and blanch for 1 min. Drain. Rinse 3 times, squeeze to drain excess water. Place on a cutting board and cut a few times. Add to bowl of noodles. drizzle sesame oil.
Heat skillet, add a little olive oil and Sauté carrots for 1 minute. Add to bowl with noodles and spinach.
Add olive oil to same skillet, add mushrooms, onion, minced garlic, a little soy sauce, 1 teaspoon sugar and sauté for 1-2 minutes. Add to noodle bowl.
Lastly sauté green onion in a little olive oil for 1 minute, then add to noodle bowl.
You should now have noodles covered in all the veggies.
Add 3 tablespoons sugar, sesame oil and pepper to taste. Mix well and enjoy!! You can garnish with sesame seeds if you have them.
- 1.0lb Sweet potato starch vermicelli
- 1.0bnch Spinach
- 2.0 Carrots
- 1.0 Onion
- Shiitake mushrooms
- 3.0 Garlic cloves
- 4.0 Green onions
- Olive oil
- Soy sauce
- Sesame oil