Korean yam noodles (you can sub regular glass noodles, but texture will not be the same). Boil according to package instructions, rinse with cool water, cut a few times with scissors, and add to sauce.
Sauce: sugar, light soy sauce, gochugaru, garlic, black pepper, fish sauce (red boat is the best!), rice vinegar, and sesame oil. Mix like salad dressing.
Veg I used (lightly cook each, can be steamed, blanched, or sautéed depending on your preferences): spinach, bell pepper, red onion, shiitake mushroom, carrot, and scallion
Optionally you can add sliced strips of scrambled egg, tofu, or any meat you wish.
Everything is cooking separately, sliced, then tossed together. I serve warm or room temp.
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Everything is to taste:
Korean yam noodles (you can sub regular glass noodles, but texture will not be the same). Boil according to package instructions, rinse with cool water, cut a few times with scissors, and add to sauce.
Sauce: sugar, light soy sauce, gochugaru, garlic, black pepper, fish sauce (red boat is the best!), rice vinegar, and sesame oil. Mix like salad dressing.
Veg I used (lightly cook each, can be steamed, blanched, or sautéed depending on your preferences): spinach, bell pepper, red onion, shiitake mushroom, carrot, and scallion
Optionally you can add sliced strips of scrambled egg, tofu, or any meat you wish.
Everything is cooking separately, sliced, then tossed together. I serve warm or room temp.
Looks great! 😊