If you have never tried sweet potato noodles, then I assure you, it tastes nothing like the vegetable. It’s almost clear looking and has a slight chew and takes on whatever flavors you are cooking with. This dish was inspired by a dish I had at a new restaurant here in Austin. Give it a chance and you’ll see why I love cooking with sweet potato noodles.
8oz Korean sweet potato noodles
2 tablespoons cooking oil
1 shallot, thinly diced
3 cups mushrooms (baby king oyster, shiitake, baby portabella, seafood mushroom)
½ cup carrots, shredded
1 red bell pepper, sliced
3 cups baby bok choy
1 Tablespoon sesame oil
1 Tablespoon sesame seeds, roasted
½ cup soy sauce
½ cup tahini sauce
1 Tablespoon ginger, grated
4 garlic cloves, minced
2 tablespoons honey
¼ cup rice wine vinegar
1 Tablespoon Sriracha (optional)
- Bring a large pot of water to a boil.
- Cook the sweet potato noodles for 5 minutes, until soft throughout. Drain and run under cool water to keep from further cooking.
- Add all the ingredients for the sauce in a bowl and whisk together then set aside.
- Using a large saute pan, add the cooking oil and shallots.
- Saute the shallots until just browned, add the mushrooms.
- Cook the mushrooms until they release their liquid and then it mostly evaporates.
- Add the shredded carrots, red bell pepper, and baby bok choy. Cook until the bok choy is just wilted, about 5 minutes.
- Add the sweet potato noodles and the sauce into the pan.
- Head until the sauce and noodles are warmed up.
- Drizzle the sesame oil and sprinkle the toasted sesame seeds on top.
Serve with sliced roasted pork loin if desired.