| Servings | Prep Time | Cook Time |
| 4 | 20minutes | 15minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- For the noodles
- 8 ounces sweet potato noodles* *
- water
- 1 teaspoon sesame oil
- For the sauce
- 1⁄4 cup soy sauce** **
- 1 tablespoon sesame oil
- 1 tablespoon Brown sugar
- For the stir-fry
- 4 ounces fresh shiitake mushrooms (or 2 oz. dried shiitake mushrooms***)
- 1 tablespoon vegetable or canola oil
- 1 teaspoon garlic (minced - about 3 cloves)
- 1 tablespoon fresh ginger (grated or minced - about 2")
- 1 pound boneless skinless chicken thighs
- 1 red, orange, or yellow bell pepper (julienned)
- 1 bunch rainbow chard (washed, trimmed, ribs sliced, and leaves coarsely chopped)
- To garnish
- 3 scallions (chopped)
- 2 teaspoons sesame seeds (toasted)
Servings:
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Ingredients
Servings:
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Instructions
- If using dried mushrooms, in a ceramic bowl, cover with boiling water, place a plate or lid over top, and allow them to soften while you proceed. This additional step requires about 30 minutes.
- Put a large pot of water on to boil. When the water is boiling, add sweet potato noodles. Cook 5-6 minutes - until al dente. Drain, rinse, return to pot, and sprinkle with sesame oil. Toss to coat. I take my kitchen shears to the noodles and cut them in a few places to make them more manageable. Set aside.
- Mix sauce ingredients in a small prep bowl until sugar is completely dissolved. Set aside.
- Thin slice the chicken.
- Prep all the vegetables - including the mushrooms if using fresh. You can combine the sliced chard ribs with the bell pepper in a prep bowl to be added at the same time. The chard leaves wilt quickly, and should be added separately.
- If using dried mushrooms, drain liquid, remove stems (I clip them off with kitchen shears), and slice. Set aside.
- Chop your scallions, and place in a small prep bowl. Toast sesame seeds in a dry pan, and set aside in another small prep bowl.
- Preparation is key in wok cooking because it goes so quickly. When all the ingredients are ready to go, place your wok or saute pan over high heat. Add the vegetable or canola oil to the pan. When it is hot but not smoking, add ginger and garlic. Stir with a bamboo or wooden spatula.
- Add chicken. Stir-fry until cooked but not dry. Remove from wok, and set aside.
- Add a bit more oil to the wok if it is dry. Add bell pepper, sliced chard ribs, and shiitake (or other mushrooms) to the wok. Stir fry until tender but not soft - about 2-3 minutes.
- Add chicken back into the wok. Add noodles and chopped chard leaves into the wok. Pour the sauce over the top, and using a large fork or tongs, toss well to combine.
- To serve, use tongs to place on a plate. Garnish with a bit of scallion and some toasted sesame seeds. Enjoy!
Recipe Notes
* These are also called dang-myeon, glass noodles, Korean vermicelli. They are made with sweet potato starch and water, and turn translucent when they are cooked. They have a lighter taste than pasta, and a pleasant chewy texture.
** "Regular" soy sauce is fine in this dish. Use a good quality. It is also fine to substitute "dark" or "light" soy sauce. Do not use "thick" soy sauce.
*** I keep dried mushrooms in my well-stocked pantry. They require softening in hot water for a couple of hours, or boiling water for about 30 minutes.
Image and recipe reprinted with permission from http://beyondmeresustenance.com/
