Korean Sweet Potato Noodles, Mushrooms & Black Garlic
Sweet potato starch noodles with porcini mushroom & black garlic stock, and mix of mushrooms.
Equipment
- Pot for the noodles
- Large sautee pan or wok
Ingredients
- 250 Gram Korean sweet potato noodles
Porcini Mushroom Stock
- 1 Cup Dried porcini mushroom
- 2 Cups Boiling hot water
- 2 Tbsp. Black garlic paste
All The Rest
- 2 Tbsp. Olive oil or grapeseed oil
- 4 Small shallots Cut to quarters
- 1 Tbsp. Ginger Chopped
- 4-5 Large Portobello mushrooms Sliced
- 150 Gram Shimeji mushrooms 1 pack
- 3 Tbsp. Fresh lemon juice
- ¼ Cup Soy sauce
- 2 Tbsp. Sesame oil
- 1 Tbsp. Korean red chili powder
- Salt and black pepper for taste
- 4 Green onions Chopped
- ½ Cup Fresh cilantro
To Serve
- 1 Tbsp. Toasted sesame seeds
- 300 Gram Tofu Sliced, dried from liquids, and seared in a pan.
Instructions
- Soak the dried porcini mushrooms in boiling water for about two hours or more. It can also be prepared the day before and stored in the fridge. Add black garlic puree and mix.
- Cook the sweet potato noodles in boiling water according to the manufacturer's instructions. When ready, rinse with cold water to stop cooking and remove most of the starch.
- Heat oil in a pan and start sautéing over medium-high heat portobello, shallots, and ginger. Add the shimeji mushrooms and continue for another 5 minutes.
- Add the porcini mushrooms, soy sauce, lemon, sesame oil, and spices and mix well. Reduce for about 5 minutes.
- Add the noodles and cook for about 10 minutes while stirring every 2 minutes, letting them absorb flavors and get the mushroom stock to thicken from the starch present in the noodles.
- When almost done, add the chopped cilantro and green onions and mix well.
- Garnish with roasted sesame seeds, and drizzle with a little sesame oil. Serve with seared tofu.