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Korean stir-fried noodles

You'll need

500 gm sweet potato starch noodles (see note) 80 ml (1/3 cup) vegetable oil ½ onion, thinly sliced 600 gm (about 1/3) Chinese cabbage, thinly sliced 100 gm black fungus, sliced 100 gm shiitake mushrooms, sliced 20 gm piece of ginger, cut into julienne 2 garlic cloves, finely grated 125 ml (½ cup) soy sauce 60 ml (¼ cup) Shaoxing wine 60 ml (¼ cup) honey 2 tsp caster sugar 2 tsp sesame oil Sesame salt (see note) and thinly sliced salad onion, to serve


  • 01
  • Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
  • 02
  • Heat 1 tbsp oil in a wok over high heat until smoking, add onion and stir-fry until translucent (2-3 minutes). Remove from wok and set aside. Heat 2 tbsp remaining oil in wok, add cabbage and mushrooms and stir-fry until tender (2-3 minutes). Remove from wok and set aside. Heat 1 tbsp oil in wok, add ginger and garlic, stir-fry until fragrant (2-3 seconds), then add soy sauce, Shaoxing wine, honey, sugar and sesame oil, and stir occasionally until reduced by half (3-5 minutes). Add noodles, onion and cabbage mixture to wok, season to taste with freshly ground pepper and toss to warm through (1-2 minutes). Serve scattered with sesame salt and salad onion to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Sweet potato starch noodles are available from Asian supermarkets; if they’re unavailable substitute thin dried rice noodles or mung bean noodles (the cooking time and texture of the noodles will vary). Sesame salt is a mixture of 1 tbsp crushed roasted sesame seeds and 1 tsp sea salt.

Featured in

Sep 2016

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