Sweet potato noodles recipe

Ingredients

(Serves 4)

• 4 oz sweet potato noodles (dangmyeon)

• 1 red bell pepper, sliced

• ½ carrot, julienned

• 1 yellow bell pepper, sliced

• 2 scallions, cut into thirds

• ½ onion, thinly sliced

• 5 shiitake mushrooms, sliced

• 1 tbsp neutral oil, divided

• ½ tsp kosher salt, divided

• Sauce: 2 tbsp soy sauce, 1 tbsp corn syrup, ½ tbsp oyster sauce, 2 garlic cloves, ⅛ tsp black pepper, 3 tbsp water

• Finishing: 4 oz baby spinach, ½ tbsp sesame oil, sesame seeds, chili crisp

Method

1. Soak noodles in warm water on a sheet pan for 20–30 mins (until pliable)

2. Toss veggies with ½ tbsp oil and ¼ tsp salt on another sheet pan

3. Mix sauce in a bowl (soy sauce, corn syrup, oyster sauce, garlic, pepper, remaining oil/salt, water)

4. Combine & bake: Drain noodles, add to veggies, pour sauce, toss, cover with foil

5. Bake at 375°F for 15 mins (+3–5 mins if needed)

6. Finish: Toss with spinach and sesame oil, garnish with sesame seeds & chili crisp

Pro Tip: For extra crispness, broil 2 mins after baking!

Pair With: OOU Silicone Tongs for easy noodle tossing