Korean Sweet Potato Noodles Stir-Fry
Look for sweet potato noodles in Asian or Korean grocery stories. This easy and tasty stir-fry takes no time to make, and it tastes delicious. Lots of classic Asian flavors can be found in this dish. Yum.
Cook the noodles according to the direction on the package.
Drain well and toss noodles with ½ tablespoon sesame oil. Set aside.
Meanwhile heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
Add the carrots, cabbage if using, wood ears and mushrooms, stirring often, and cook until vegetables are tender, mushrooms are browned, about 8 minutes.
Stir in the spinach, and cook for another 2 to 3 minutes until the leaves are all wilted.
Mix in the soy sauce, vinegar, remaining ½ tablespoon sesame oil, red pepper flakes if using, and sesame seeds until well combined.
Cook for another 1 to 2 minutes, season to taste with more soy sauce, vinegar or sesame oil if needed.
Divide among the serving plates.