Food & Wine
Korean-style noodle stir fry
Sweet potato noodles are what makes this dish a traditional Korean noodle stir fry. If you cannot find them in the Asian aisle of your local supermarket, glass noodles are a good substitute.
Serves: 2
Ingredients:
- 100g packet sweet potato noodles
- 1 teaspoon sesame oil
- 1 teaspoon peanut oil
- 1 small onion, cut into wedges
- 1 clove garlic, crushed
- 1 small carrot, julienned
- 5-6 shiitake mushrooms, sliced
- 10 sugar snap peas, cut in half diagonally
- 2x 95g cans John West Korean BBQ Tuna
- 1 tablespoon toasted sesame seeds
Method:
- Cook noodles following packet directions. Drain well and toss sesame oil through noodles.
- Meanwhile, heat oil in a wok over high heat.
- Stir fry onion and garlic for 2 minutes or until browned.
- Add carrot and toss for 2 minutes.
- Add mushrooms and sugar snap peas, continue to stir fry for a further 2 minutes or until mushrooms and sugar snap peas have softened.
- Stir in undrained John West Korean BBQ Tuna and noodles, toss until well combines.
- Serve immediately garnished with sesame seeds.
Recipe courtesy of John West.
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