Korean-Style Noodles With Vegetables
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
59
Spice
60
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander
2
Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool
3
Blend tamari, sesame oil, sugar, and garlic in a blender until smooth
4
Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes
5
Add mushrooms and stir-fry until softened, about 3 minutes
6
Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat
7
Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes
8
Transfer to a shallow serving dish and serve warm or at room temperature
9
Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander
10
Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool
11
Blend tamari, sesame oil, sugar, and garlic in a blender until smooth
12
Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes
13
Add mushrooms and stir-fry until softened, about 3 minutes
14
Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat
15
Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes
16
Transfer to a shallow serving dish and serve warm or at room temperature