It does sound good, doesn't it. I need to find a Korean grocer -- I know we have several around, I just haven't taken the time. Let me know when you make it, and I'll let you know too! Penny
On 10/2/12, Abby Vincent <[email protected]> wrote: > Penny, > This recipe is awesome. I went to the pasta place at Farmers' Market. > They > don't cook anything to sample. There was only enough sweet potato pasta > for > one serving, not enough for your recipe. It's been so hot here that the > thought of boiling water for eight minutes gives me heat stroke. When > autumn finally arrives, I'll celebrate by making this dish. I can most > likely find a Korean grocer. If not, I'll go back to the Los Angeles > farmers' market and get the Italian style pasta. . > > Happy fall, everyone, > Abby > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Sisi Ben-Simon > Sent: Friday, September 28, 2012 3:41 AM > To: [email protected] > Subject: Re: [CnD] sweet potato pasta > > Hi, > > I'm sure you can make this recipe with any kind of pasta, not necesarily > sweet potato. > ----- Original Message ----- > From: "Penny Reeder" <[email protected]> > To: <[email protected]>; <[email protected]> > Sent: Tuesday, September 25, 2012 6:41 AM > Subject: Re: [CnD] sweet potato pasta > > >> 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 >> >> __________ Information from ESET NOD32 Antivirus, version of virus >> signature database 7524 (20120927) __________ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> >> > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
