Hi Abby, There are Korean noodles that are made from sweet potatoes. I have never found them or eaten them, but I have been saving the recipe I'm pasting below for quite a long time, for the day when I find the sweet potato noodles and can make this delicious-sounding dish! Enjoy! Penny
p.s., And let us know how you like the noodles, no matter what you eat them with! Japchae Serves 3 to 4 This is a salad-like japchae, fresh and light. It can be served as part of a larger dinner or as a meal in itself, with steamed rice or without. 8 ounces (or half a 12- to 16-ounce package) dangmyeon (sweet-potato-starch noodles) 1/2 bunch spinach (about 4 ounces), rinsed and trimmed 2 cloves garlic, minced, divided 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil, divided 1/4 teaspoon salt 2 tablespoons vegetable oil, divided 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips 3 tablespoons plus 1 teaspoon soy sauce, divided 1/4 medium onion, sliced 3 to 4 shiitake mushrooms, stems discarded and caps sliced 1 carrot, shredded or cut into thin strips 3 green onions, cut into 1-inch pieces 2 tablespoons sugar Toasted sesame seeds for garnish 1. Cook the sweet-potato noodles in a large pot of boiling water according to the package directions, 4 to 6 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. 2. Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, then cut the ball in half. Combine the spinach, half the garlic, teaspoon of the sesame oil, and the salt in a small bowl. Set aside to let the flavors soak in. 3. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the beef, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Stir in the remaining garlic and transfer to a plate. 4. Heat the remaining tablespoon vegetable oil. Add the onion, mushrooms and carrots and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat. 5. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, vegetables, remaining 3 tablespoons soy sauce, 1 tablespoon sesame oil and the sugar. Serve warm, sprinkled with sesame seeds. - Adapted from "Quick & Easy Korean Cooking" (Chronicle Books, $22.95) by Cecilia Hae-Jin Lee On 9/24/12, Abby Vincent <[email protected]> wrote: > I heard on a radio food show that a place in the Los Angeles Farmers' > Market > makes and sells all kinds of pasta. You can eat it there or take home the > plain pasta. I'm sure I could figure out what to put on the chocolate > pasta. Besides, who would make up such a recipe? Sweet potato pasta is > more puzzling. I'm going to go there and order sweet potato pasta with > whatever they add to it. I'd be interested if anyone on this list has > suggestions. There's always mini-marshmallows, but I was thinking of > something more savory. Any ideas? > > Abby > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
