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.

Ingredients:

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

Sauce:
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)

Directions:

1. Bring a large pot of water to a boil.
2. Cook the sweet potato noodles for 5 minutes, until soft throughout. Drain and run under cool water to keep from further cooking.
3. Add all the ingredients for the sauce in a bowl and whisk together then set aside.
4. Using a large saute pan, add the cooking oil and shallots.
5. Saute the shallots until just browned, add the mushrooms.
6. Cook the mushrooms until they release their liquid and then it mostly evaporates.
7. Add the shredded carrots, red bell pepper, and baby bok choy. Cook until the bok choy is just wilted, about 5 minutes.
8. Add the sweet potato noodles and the sauce into the pan.
9. Head until the sauce and noodles are warmed up.
10. Drizzle the sesame oil and sprinkle the toasted sesame seeds on top.

Serve with sliced roasted pork loin if desired.