Vegetable Stir-Fried Sweet Potato Noodles with Eggs
Experience the vibrant flavors and textures of traditional Korean cuisine with this delightful Vegetable Stir-Fried Sweet Potato Noodles recipe. Inspired by the expert teachings of Chef Sunny from the League of Kitchens, this dish combines the chewy goodness of sweet potato noodles with an array of colorful vegetables—including shiitake and wood ear mushrooms, bell peppers, and Chinese chives—infused with a fragrant sesame and soy sauce dressing. The addition of egg whites and yolks adds a rich, creamy element that ties the dish together. Perfect for family gatherings or special occasions, this wholesome recipe serves 6-8 people and invites culinary exploration and joy to the dining table. Enjoy a taste of Korea with every bite!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Dried shiitake mushrooms
4 (soaked and thickly sliced)
Dried wood ear mushrooms
3 (soaked and torn into pieces)
Sweet potato noodles
3/4 lb (soaked in hot water)
King oyster mushrooms
2 (sliced into 1/4-inch planks and then 1/4-inch slices)
Yellow onion
1 medium (halved and sliced with the grain)
Orange bell pepper
1 small (sliced into 1/4-inch strips)
Yellow bell pepper
1 small (sliced into 1/4-inch strips)
Red bell pepper
1 small (sliced into 1/4-inch strips)
Carrots
2 large (grated on a mandoline)
Chinese chives
3/4 lb (ends trimmed, cut into 2-inch lengths)
Grapeseed oil
10 tablespoons (for sautéing)
Grapeseed oil
4 teaspoons (for cooking eggs)
Kosher salt
1 3/4 teaspoons (divided)
Jumbo egg whites
2 (beaten with a pinch of salt)
Jumbo egg yolks
3 (beaten with a pinch of salt)
Toasted sesame oil
3 tablespoons (for flavoring)
Soy sauce
6 tablespoons (for seasoning)
Minced garlic
1 1/2 tablespoons (for flavoring)
Honey
2 tablespoons (for sweetness)
Finely chopped scallion
1/4 cup (for garnish)
Roasted sesame seeds
1 tablespoon (for garnish)
Instructions
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1. Begin by soaking the dried shiitake and wood ear mushrooms in cold water for 2 hours or overnight for maximum flavor. Simultaneously, soak the sweet potato noodles in hot water for 30 minutes until they soften.
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2. Once soaked, drain the mushrooms. Squeeze excess water from the shiitake mushrooms, thickly slice them, and tear the wood ear mushrooms into smaller pieces. Cut the king oyster mushrooms into 1/4-inch planks and then slice into 1/4-inch pieces.
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3. Halve the onion, removing the root end, and slice it along the grain. Slice bell peppers into 1/4-inch strips, grate the carrots using a mandoline for even texture, and cut the Chinese chives into 2-inch lengths. Organize all the prepared vegetables in separate piles on a platter near your cooking space.
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4. In a large saucepan, bring water to a boil for the noodles.
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5. In a large skillet, heat 3 tablespoons of grapeseed oil over medium-high heat. Sauté the king oyster mushrooms, onions, and 1/2 teaspoon of kosher salt until softened, about 3-5 minutes. Transfer to a large bowl or platter.
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6. Add 2 more tablespoons of grapeseed oil to the skillet, followed by the yellow and orange peppers, and 1/4 teaspoon of salt. Cook, stirring occasionally, for 4 minutes until softened, then remove to the bowl with the mushrooms and onions.
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7. Repeat this process: add 1 tablespoon of grapeseed oil to the pan, followed by the red peppers, carrots, and 1/4 teaspoon of salt. Cook for 3-4 minutes until softened, then add the shiitake and wood ear mushrooms with another tablespoon of oil and 1/4 teaspoon of salt, sautéing for 3-4 minutes. Finally, add the last tablespoon of oil along with the chives and the remaining 1/2 teaspoon of salt, cooking for 2 minutes until wilted. Combine all the sautéed vegetables back in the bowl.
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8. By this time, the water should be boiling. Add the sweet potato noodles and cook for about 3 minutes, or until they turn transparent. Drain them thoroughly.
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9. Heat 2 teaspoons of grapeseed oil in a medium nonstick skillet over medium heat, then add the egg whites. Swirl the pan to create an even layer of whites and cook on low heat for about 2 minutes until set. Carefully flip and cook for an additional 30 seconds. Set aside on a cutting board.
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10. Repeat the same process for the egg yolks, cooking them for 2 minutes, flipping, and finishing for 1 additional minute. Fold both the white and yolk pancakes in thirds and cut into thin strips.
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11. In a large mixing bowl, combine the drained hot noodles with the sesame oil, tossing to coat well. Slowly drizzle in the soy sauce while mixing thoroughly. Add minced garlic, followed by the sautéed vegetables. Combine everything gently using tongs or your hands, ensuring the ingredients blend well.
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12. Finally, sprinkle chopped scallions, honey, and roasted sesame seeds over the noodle mixture and toss well once more. Transfer to a serving bowl, arranging the egg strips nicely on top. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Vegetable Stir-Fried Sweet Potato Noodles with Eggs, which is a variation of traditional Korean Japchae.
What type of noodles are used in this recipe?
The recipe uses 3/4 lb of sweet potato noodles, which turn transparent when cooked.
How many people does this recipe serve?
This recipe is designed to serve 6-8 people, making it ideal for family gatherings.
Who is the chef that inspired this recipe?
This recipe was inspired by the expert teachings of Chef Sunny from the League of Kitchens.
How long should the dried mushrooms be soaked?
Dried shiitake and wood ear mushrooms should be soaked in cold water for 2 hours or overnight for the best flavor.
How long do the sweet potato noodles need to soak before cooking?
The noodles should be soaked in hot water for 30 minutes until they soften.
What types of mushrooms are included in this dish?
The dish includes dried shiitake mushrooms, dried wood ear mushrooms, and king oyster mushrooms.
How should the king oyster mushrooms be prepared?
They should be cut into 1/4-inch planks and then sliced into 1/4-inch pieces.
What vegetables are needed for the stir-fry?
The vegetables include yellow onion, orange bell pepper, yellow bell pepper, red bell pepper, carrots, and Chinese chives.
How are the carrots prepared?
The carrots should be grated using a mandoline to ensure an even texture throughout the dish.
What is the recommended cooking oil for this recipe?
Grapeseed oil is used for both sautéing the vegetables and cooking the eggs.
How do you cook the eggs for this recipe?
The egg whites and yolks are cooked separately in a nonstick skillet to form thin pancakes, then folded and cut into thin strips.
How long do the noodles need to boil?
Once the water is boiling, add the noodles and cook for about 3 minutes until they become transparent.
What ingredients are used for the dressing?
The dressing is made from toasted sesame oil, soy sauce, minced garlic, and honey.
How should the Chinese chives be cut?
The ends should be trimmed and the chives cut into 2-inch lengths.
What is the total amount of grapeseed oil used?
The recipe uses approximately 10 tablespoons for sautéing plus 4 teaspoons for the eggs.
How do you prepare the onion?
Halve the medium yellow onion, remove the root end, and slice it along the grain.
When do you add the garlic to the dish?
Minced garlic is added to the large mixing bowl after the noodles have been tossed with sesame oil and soy sauce.
What are the final garnishes for the dish?
The dish is garnished with finely chopped scallions, roasted sesame seeds, and the prepared egg strips.
How is the honey used in this recipe?
Honey is sprinkled over the noodle mixture at the end and tossed well to add a touch of sweetness.
Should the vegetables be cooked together or separately?
The vegetables are sautéed in stages (mushrooms/onions, then peppers, then carrots/chives) to ensure each is cooked perfectly before being combined.
How do you ensure the mushrooms are ready for slicing?
After soaking, drain them and squeeze out any excess water from the shiitake mushrooms before thickly slicing.
What size should the bell pepper strips be?
The yellow, orange, and red bell peppers should all be sliced into 1/4-inch strips.
How long do you cook the egg whites?
Cook the whites on low heat for about 2 minutes until set, then flip and cook for another 30 seconds.
How long do you cook the egg yolks?
Cook the yolks for 2 minutes, flip them, and then finish cooking for 1 additional minute.
What is the purpose of tossing the noodles in sesame oil first?
Tossing the hot, drained noodles in sesame oil prevents them from sticking together and adds immediate flavor.
Is this a traditional Korean recipe?
Yes, it is a traditional Korean-style dish focused on vibrant flavors and textures commonly found in heritage cooking.
Can I use my hands to mix the ingredients?
Yes, the recipe suggests using either tongs or your hands to gently combine the noodles, vegetables, and dressing.
How much soy sauce is required?
The recipe calls for 6 tablespoons of soy sauce for seasoning.
What is the final step before serving?
The final step is to transfer the mixture to a serving bowl and arrange the egg strips nicely on top.