Sweet potato noodles with chicken and shiitake mushrooms
Prep 20 mins
Cook 10 mins
Sweet potato noodles are a great gluten-free noodle option. They are used in the traditional Korean dish called japchae and can be found at most Asian supermarkets. Once cooked, they become translucent and silky in texture, and are delicious to eat.
300g (1 packet) sweet potato noodles
2 tbsp vegetable oil
2 tbsp julienned ginger
2 garlic cloves, very thinly sliced on a mandolin
3 spring onions, white part thinly sliced, green parts cut into julienne and reserved for garnish
1 chicken breast, thinly sliced
6 shiitake mushrooms, thinly sliced
80 ml shao xing wine
60 ml (¼ cup) soy sauce
3 tsp sesame oil
Roasted sesame seeds, to serve
1. Cook noodles in a large saucepan of boiling water until tender (5-7 minutes). Drain and rinse with cold water and set aside.
2. Heat oil in a wok over high heat, add ginger, garlic and sliced spring onion and stir-fry until fragrant (20 seconds). Add chicken and shiitake mushrooms, and stir-fry just to sear the chicken (20 seconds). Add shao xing wine and soy sauce and toss to combine, then stir through noodles and toss until noodles are coated (20-30 seconds).
3. Serve noodles with sesame seeds and topped with remaining spring onion.
Recipe by Lisa Featherby and image by Eatable.