Talley's Green Grocery: Korean Sweet Potato Noodle Stir Fry

Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, July 18, 2007

Korean Sweet Potato Noodle Stir Fry

Jyoti's Tasty Tip: click on photo to enlarge

I met different kinds of customers from all walks of life, and one of them is a Korean mother who has been here in America for several years. She introduced me to sweet potato noodles. At first I could not believe that this type of noodles existed. I kept on insisting that she's referring to cellophane noodles made from mung beans. She emphatically said no, adding that she understood what I was referring to, until one day she brought me a package and gave me a simple recipe and the rest is history.

Remember, it's all about the taste! Chef Jyoti

Makes 6 servings

Ingredients:

1 package 12 oz. sweet potato noodles
2 tablespoons organic canola oil
1 medium organic white onion
2 cloves organic garlic, minced
1 teaspoon organic ginger, grated
1 teaspoon five-spice powder
2 cups organic green cabbage, shredded
1 small organic carrot, julienne
1 medium organic squash, sliced into half-moons
2 cups meat alternative (baked tofu, tempeh, seitan, etc.)
2 teaspoons organic toasted sesame oil
2 tablespoons organic tamari, or more
1/2 bunch organic cilantro, chopped
2 organic lemons, slice into quarters
1 teaspoon sea salt and black pepper or to taste

Directions:

In a large bowl cover sweet potato noodles with warm water for 15 minutes; using scissors cut into 1/4 lengths. Drain and set side.
Heat oil over medium heat in a large skillet. Add onions, garlic, and ginger. Cook and stir frequently until onions are soft, about 2 minutes.
Stir in five spice powder, cabbage, carrots, squash, meat alternative, and pinches of sea salt and black pepper. Cook and stir occasionally until vegetables are firm, 3 minutes.
Add sesame oil and tamari. Taste and adjust seasonings.
Toss in cilantro at the end. Serve with a slice of lemon.

Original Talley's recipe by Chef Jyoti Friedland