- Serves four to six
This dish reminds me of lunches at a narrow store front diner in my college town of Ann Arbor, MI. Steve's Lunch was known for Bi Bim Bop, but the chop chae was my Korean dish of choice. It's satisfying any time--late morning, lunch, late afternoon and late night. Now my son eats it as a lunch or late afternoon snack. It's kid friendly and satisfies adults as well. I add sriracha to mine just for a little spice. —edamame2003
dried vermicelli sweet potato noodles
julienned acorn squash or kohlrabi (whichever is in season)
sliced shitake mushroon
medium onion, thinly sliced
garlic cloves, crushed
sesame seed oil
grape seed oil
organic Tamari or gluten free soy sauce
honey powder (or light agave, if vegan)
- Fill a large pot with water and bring to a boil; place noodles in the pot and let cook for 5 minutes.
- Drain the noodles and rinse with cold water. (To keep noodles from sticking, just run water through the noodles when ready to stir fry)
- Mix soy sauce, honey powder and sesame oil.
- Heat the grape seed oil in a large pan or wok.
- Add the crushed garlic and brown.
- Add the carrots and kohlrabi or squash and stir fry until softened, for about 5 minutes.
- Add the sliced onion and shitake mushroom, and pour about 1/4 cup of the soy/honey powder mix to the pan and stir fry the ingredients for another 3 minutes.
- Place the vegetables in a bowl and mix with the spinach. Set aside.
- Add a little more grape seed oil (about 1 Tablespoon) and put the noodles in the pan with the remainder of the soy/honey powder mix. Mix well over medium heat for 3 minutes.
- Place the noodles in the large bowl with the vegetables and mix together.