Name: Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms
Yield: Makes 4 servings
Ingredients: 3 tablespoons sesame seeds; 1/4 cup Asian sesame oil; 1/4 cup mirin (sweet Japanese rice wine)*; 3 tablespoons soy sauce; 3 tablespoons (packed) golden brown sugar; 2 tablespoons oyster sauce*; 10 green onions, chopped; 6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices; 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; 1/4 pound snow peas (strings removed), cut in half lengthwise; 1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup); 8 ounces Chinese vermicelli with sweet potato starch; 3 tablespoons vegetable oil, divided; 3 large shallots, sliced into thin rounds, divided

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Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake MushroomsTina Rupp

"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.

Recipe notes

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