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Categories:
vermicelli noodles sweet onion garlic baby spinach carrots scallions mushrooms zucchini olive oil sesame oil soy sauce sugar salt sesame seeds optional
Viewed: 45 - Published at: 6 years agoIngredients
- 8 ounces sweet potato vermicelli noodles
- 1 sweet onion sliced into thin strips
- 2 cloves garlic finely chopped
- 1/2 pound baby spinach parboiled
- 2 carrots julienned
- 3 scallions chopped
- 5 mushrooms sliced, I like to use creminis
- 1/2 cup zucchini sliced into half-moons
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- salt to taste
- sesame seeds optional
Method
- Cook noodles according to package directions
- In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
- Add onion slices and garlic and saute for about 1 min
- Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
- Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
- Mix to combine and cook for another 2 min
- Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
- If using sesame seeds, add them at finish
