So lately I’ve watched a lot of Maangchi- a Korean lady with a fabulous youtube cooking channel. Her videos are entertaining and educational- she cooks and talks just like grandma. Of course, Korean food is not known for its vast vegetarian options so when this potentially customizable one popped up- I was all on it. These noodles are very very different texturally- they are sticky and transperant and very chewy, not unpleasantly so but it was unexpected.

I had to order the sweet potato starch noodles from Amazon but I had everything else- well mostly. Here is Maangchi’s recipe and my version follows below.

Soak: 7-8 dried shitake mushrooms in 1/2 cup of warm water for 30 minutes. Soak 8 oz of the sweet potato starch noodles in cold water for 40 minutes

Protein: I used one block of frozen tofu (defrosted and squeezed and then crumbled). Marinate with 2 tsp soy sauce, 2 tsp brown sugar and 1 tsp sesame oil for 15-20 min and fry up in a non-stick pan till browned.

Egg garnish: Beat 2 eggs with some salt and make a small thin pancake on the same non stick pan on very low heat. Cut into strips

Seasoning sauce: 1/4 cup soy sauce, 3 tbsp brown sugar, 1 tsp black pepper and 5 garlic cloves minced.

Now assemble and chop:

In a large pan: chop the soaked mushrooms, 8 oz of crimini mushrooms chopped into strips, 1 large onion in slices, 1 large carrot into matchsticks. Toss all the vegetables with 1/4 cup vegetable oil and 1/4 cup water.

Add 8 oz baby spinach on top- do not mix, snip the soaked noodles with scissors (this is impossible prior to soaking) and lay on top- do not mix. Pour seasoning sauce over this (yes- do not mix). Add a tight fitting lid and cook for 10 mintues on moderate heat. After 10 minutes – stir well and cook for another few minutes till the water is almost all absorbed by the noodles.

Decant into a large serving platter, add tofu and egg strips. Add 1 tbsp of sesame oil and 1 tbsp of toasted sesame seeds.

Serve with sriracha if you wish.