Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms
""What really makes this Korean- inspired dish delightful is the contrast between the crisp vegetables and the soft, chewy sweet potato noodles," says Mai Pham. Look for the noodles at Asian markets; cellophane noodles (sold in the Asian foods section of many supermarkets) also work here. For best results, choose a thicker noodle, about the size of spaghettini. Serve this dish at room temperature as a side or main...."
INGREDIENTS
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3 tablespoons sesame seeds
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1/4 cup Asian sesame oil
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1/4 cup mirin (sweet Japanese rice wine)*
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3 tablespoons soy sauce
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3 tablespoons (packed) golden brown sugar
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2 tablespoons oyster sauce*
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10 green onions, chopped
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6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices
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1 pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips
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1/4 pound snow peas (strings removed), cut in half lengthwise
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1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)
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8 ounces Chinese vermicelli with sweet potato starch
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3 tablespoons vegetable oil, divided
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3 large shallots, sliced into thin rounds, divided
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