A Korean classic built on dangmyeon — silky, gluten-free sweet potato glass noodles — tossed with crispy tofu, shiitake mushrooms, colourful vegetables and a savoury sesame-soy sauce. It’s versatile enough to serve warm or at room temperature, as a main or alongside steamed rice. A crowd-pleasing dish that’s as good for weeknight dinners as it is for entertaining.
Ingredients
- 200g sweet potato noodles (dangmyeon)
- 300g firm tofu
- 3 cloves garlic, minced
- 2 medium carrots, julienned
- 1 medium onion, sliced
- 6 shitake mushrooms, thinly sliced
- 1 large red capsicum, julienned
- 4 handfuls spinach
- 2 tablespoons vegetable oil
- salt to taste
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon toasted sesame seeds
Preparation
- Wrap the tofu in a clean kitchen towel or paper towel to squeeze out the excess water. Place a heavy object on top (eg. plate) for around 15 minutes.
- In a bowl, combine all sauce ingredients. Keep it down.
- Bring a large pot of salted water to a boil.
- Add sweet potato noodles to the boiling water. Prepare according to your package directions.
- Drain the noodles when they are cooked and rinse them in cold water.
- Cut the noodles into smaller pieces with kitchen scissors. Toss the noodles with sesame oil to prevent sticking. Set aside.
- Boil another pot of hot water.
- Cook the spinach in boiling water for 30 seconds. Once cool enough to handle, squeeze out the excess water with a paper towel.
- Cut the spinach into bite-sized pieces and set aside.
- Cut the tofu into 1-inch cubes.
- In a pan heat 1 Tbsp vegetable oil over medium high heat. Once the oil is hot, add the tofu cubes into the pan in a single layer. Make sure that the cubes do not touch each other.
- Fry the tofu for about 3-4 minutes on each side until it is golden brown and crispy.
- Remove the tofu from the heat and set it aside.
- In the same pan, heat the remaining oil over medium heat. Add minced garlic into the oil. Cook the garlic for 2 minutes or until it becomes fragrant.
- Add the onion and cook for 1-2 minutes until it softens and becomes translucent.
- Add the carrot to the same pan and cook for 2-3 minutes until it softens. Then, add the shiitake mushrooms and cook for about 3-4 minutes until they turn golden brown.
- Finally, add the capsicum to the pan and cook for 1-2 minutes.
- Lower the heat and add the noodles, pan-fried tofu, spinach and sauce.
- Stir fry everything together for 2-3 minutes until well combined and heated through.
- Taste to make sure it is seasoned well. Adjust if needed.
- Remove from the heat.
- Garnish with sesame seeds. Serve it hot or at room temperature.
- In the same pan, heat the remaining oil over medium heat. Add minced garlic into the oil. Cook the garlic for 2 minutes or until it becomes fragrant.
- Add the onion and cook for 1-2 minutes until it softens and becomes translucent.
- Add the carrot to the same pan and cook for 2-3 minutes until it softens. Then, add the shiitake mushrooms and cook for about 3-4 minutes until they turn golden brown.
- Finally, add the capsicum to the pan and cook for 1-2 minutes.
- Lower the heat and add the noodles, pan-fried tofu, spinach and sauce.
- Stir fry everything together for 2-3 minutes until well combined and heated through.
- Taste to make sure it is seasoned well. Adjust if needed.
- Remove from the heat.
- Garnish with sesame seeds. Serve it hot or at room temperature.
