Ingredients

• 1/2 pound dried Korean sweet potato noodle
• 3 tsp sesame oil, divided
• 1 tbsp vegetable oil
• ¾ cup onions, thinly sliced
• 2 carrots, cut into matchsticks
• 1 head Napa cabbage, sliced
• 6 cups Shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 3 stalks spring onions, cut into 1" lengths
• 1/4 cup rice wine vinegar
• 1 tsp ginger, grated
• 2 Tbsp soy sauce
• 2 tsp sugar
• 1 Tbsp sesame seeds

Cooking Instructions

1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

2. In a bowl, whisk together vinegar, soy sauce, sugar, ginger and remaining sesame oil. Set aside

3. Add the cooking oil to a wok or large sauté pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions, carrots, cabbage and mushrooms until just softened, about 1 minute. Add the garlic, green onions and fry for 30 seconds. Add the noodles. Fry 2-3 minutes until the noodles are cooked through.

4. Turn off heat and transfer noodles to a large mixing bowl. Toss with sesame seeds and the soy sauce mixture until well combined.