Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

Ingredients for Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

• 3 tablespoons sesame seeds

• 60ml Asian sesame oil

• 60ml mirin (sweet Japanese rice wine)*

• 45ml soy sauce

• 3 tablespoons (packed) golden brown sugar

• 2 tablespoons oyster sauce*

• 10 spring onions, chopped

• 170g fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices

• 450g choy sum or baby bok choy, just enough of bottoms cut off to separate stalks

• stalks and leaves cut crosswise into 2-inch-wide strips

• 110g snow peas (strings removed), cut in half lengthwise

• 1 medium carrot, peeled, cut into matchstick-size strips (about 240ml )

• 230g Chinese vermicelli with sweet potato starch

• 3 tablespoons vegetable oil, divided

• 3 large shallots, sliced into thin rounds, divided

How to make Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.

Mix next 5 ingredients in small bowl. Stir in spring onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 45ml sauce to medium bowl and mix in mushrooms; marinate 15 minutes.

Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)

Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.

Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.