For a simple evening meal, bake this cheesy casserole with fresh vegetables and cubes of cooked chicken for around 30 minutes, until it’s brown and bubbling.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ½ pound dried Korean sweet potato noodles
- 2 ½ teaspoons sesame oil, divided
- 2 tablespoons soy sauce
- 2 teaspoons white sugar
- 1 tablespoon cooking oil
- ¾ cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 scallions, cut into 1-inch lengths
- ½ cup thinly sliced shiitake mushrooms
- ½ pound spinach, well washed and drained
- 1 tablespoon sesame seeds
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
- Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.
- You can use wood ear or portobello mushrooms in place of shiitake. If you use dried mushrooms, be sure to rehydrate them in boiling water first.
Reviews
It was fabulous but I did add red and green bell peppers to the recipe.
Excellent but also added alittle more soy sauce and fish sauce and Napa cabbage.
I love this recipe. Tasted very much like an authentic recipe I had served to me at a celebration (which I’ve heard is a traditional use for this dish). I didn’t have sweet potato noodles on hand so I used plain glass noodles, which worked well. I recommend being careful to not overcook the noodles in water since they essentially get cooked twice. I also doubled the sauce mix and instead of spinach, and I used seaweed (similar to that used in seaweed salad) which gave some great flavor!
We really enjoyed this dish but it felt like it needed more of the soy sauce/sugar mixtue. We tossed it with a little hoisin and the flavor rounded out perfectly!
5 stars. Perfect recipe. No need to change a thing.