Ingredients
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9 ounces dangmyeon (sweet potato noodles; see Note)
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6 ½ teaspoons sesame oil, divided
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½ cup low-sodium Korean soy sauce, such as Sempio
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3 tablespoons finely chopped scallions
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4 ½ teaspoons Korean plum extract (see Note)
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1 tablespoon ginger paste (see Note)
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1 teaspoon ground pepper
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¾ teaspoon granulated sugar
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½ teaspoon kosher salt
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6 tablespoons canola or grapeseed oil, divided
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1 medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
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2 medium mild green peppers, such as bell or poblano, sliced 1/4-inch thick
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4 medium red hot peppers, such as Fresno or Jimmy Nardello, sliced 1/4-inch thick
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2 medium carrots, cut into matchsticks
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1 pound mushrooms, such as shiitake, oyster and/or cremini, sliced 1/4-inch thick
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8 dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water
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Sesame seeds for garnish
Directions
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Bring a large pot of water to a boil over high heat. Add noodles and stir to prevent clumping. Cook until the noodles are tender but still a bit chewy, about 5 minutes. Drain in a colander and rinse with cold water until the noodles are cooled. Drain well.
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Drizzle the noodles with 2 teaspoons sesame oil and toss to coat. Using scissors, cut the noodles in half. Turn the colander 90 degrees and cut the noodles in half again. Set aside.
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Whisk soy sauce, scallions, plum extract, ginger paste, pepper, sugar, salt and the remaining 4 1/2 teaspoons sesame oil in a medium bowl. Set aside.
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Heat a large flat-bottom wok or skillet over high heat. Place a baking sheet next to the stove. When the pan is hot and starts to smoke a little, add 1 tablespoon canola (or grapeseed) oil. Add cucumber and cook, stirring frequently, until brightened but still crisp, 1 to 2 minutes. Transfer the cucumber to the baking sheet; spread out evenly to cool.
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Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add green and red peppers. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet.
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Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add carrots. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet. Remove the wok (or pan) from the heat.
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Combine fresh mushrooms and rehydrated dried mushrooms in a large bowl. Drizzle with half of the reserved sauce and toss to coat. Add the remaining 3 tablespoons canola (or grapeseed) oil to the wok (or pan); heat over high heat until shimmering. Add half the mushrooms; cook, stirring frequently, until the edges are getting crispy, 2 to 4 minutes. Transfer to the baking sheet. Repeat with the remaining mushrooms.
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Combine the noodles and vegetables in the large bowl. Add the remaining sauce and toss well. Garnish with sesame seeds, if desired.
