Description

Ingredients

• Noodles Original: Noodles
• 🍜 250 g sweet potato glass noodles, dangmyeon (9 oz) Original: 🍜 250 g sweet potato glass noodles, dangmyeon (9 oz)
• 💧 2 l water, for boiling (8½ cups / 68 fl oz) Original: 💧 2 l water, for boiling (8½ cups / 68 fl oz)
• Vegetables Original: Vegetables
• 🥕 200 g carrots, julienned (2 cups / 7 oz) Original: 🥕 200 g carrots, julienned (2 cups / 7 oz)
• 🧅 150 g onion, thin sliced (1½ cups / 5.3 oz) Original: 🧅 150 g onion, thin sliced (1½ cups / 5.3 oz)
• 🥬 200 g spinach (7 cups / 7 oz) Original: 🥬 200 g spinach (7 cups / 7 oz)
• 🍄 250 g shiitake or oyster mushrooms, sliced (3 cups / 8.8 oz) seafood Original: 🍄 250 g shiitake or oyster mushrooms, sliced (3 cups / 8.8 oz)
• 🫑 150 g red bell pepper, thin sliced (1½ cups / 5.3 oz) Original: 🫑 150 g red bell pepper, thin sliced (1½ cups / 5.3 oz)
• Sauce and seasoning
• 🥣 60 ml soy sauce (¼ cup / 2 fl oz) glutensoy Original: 🥣 60 ml soy sauce (¼ cup / 2 fl oz)
• 🍯 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz) Original: 🍯 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz)
• 🟤 20 ml toasted sesame oil (4 tsp / 0.7 fl oz) sesame Original: 🟤 20 ml toasted sesame oil (4 tsp / 0.7 fl oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• ⚫ 8 g toasted sesame seeds (1 tbsp / 0.28 oz) sesame Original: ⚫ 8 g toasted sesame seeds (1 tbsp / 0.28 oz)
• 🧂 2 g fine salt (½ tsp / 0.07 oz) Original: 🧂 2 g fine salt (½ tsp / 0.07 oz)
• 🌶️ 1 g black pepper (¼ tsp / 0.04 oz) Original: 🌶️ 1 g black pepper (¼ tsp / 0.04 oz)
• Frying Original: Frying
• 🛢️ 30 ml neutral oil (2 tbsp / 1 fl oz) Original: 🛢️ 30 ml neutral oil (2 tbsp / 1 fl oz)
• Optional protein style add on Original: Optional protein style add on
• 🍄 150 g king oyster mushrooms, shredded, for beefy bite (2 cups / 5.3 oz) seafood Original: 🍄 150 g king oyster mushrooms, shredded, for beefy bite (2 cups / 5.3 oz)

Preparation

• Mix the sauce Whisk soy sauce, honey, sesame oil, garlic, sesame seeds, pepper, and a pinch of salt until glossy. 🥣
• Cook the noodles Boil water, cook dangmyeon 7–8 min until chewy, drain, rinse briefly, then toss with 15 ml (1 tbsp / 0.5 fl oz) sauce so they do not stick. 🍜
• Blanch the spinach Blanch spinach 30 sec, drain, squeeze dry, then season with a tiny pinch of salt and 5 ml (1 tsp / 0.17 fl oz) sesame oil from the sauce mix if you want extra shine. 🥬
• Saute the mushrooms Heat 10 ml (2 tsp / 0.34 fl oz) neutral oil, cook mushrooms 4 min until browned, add 15 ml (1 tbsp / 0.5 fl oz) sauce, toss 30 sec, remove. 🍄
• Saute the onion Add 5 ml (1 tsp / 0.17 fl oz) oil, saute onion 2 min until just soft, remove. 🧅
• Saute the carrots and pepper Add 10 ml (2 tsp / 0.34 fl oz) oil, saute carrots 2 min, add bell pepper, saute 1 min, keep them crisp, remove. 🥕
• Combine and gloss Return noodles to the pan on low heat, add all vegetables and mushrooms, pour in remaining sauce, toss 1–2 min until everything looks glossy and evenly coated. ✨
• Rest and serve Turn off heat, rest 2 min, then plate and sprinkle a pinch of extra sesame seeds for finish. ⚫

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