Shiitake and Sweet Potato Japchae

Ingredients

• 4 ounces noodles sweet potato noodles
• or soba noodles
• 2 teaspoons sesame oil divided
• 1 tablespoon vegetable oil or olive oil
• 2 cloves garlic minced
• 1/2 inch ginger peeled and finely chopped
• 3 each scallions
• spring or green onions slice into 2-inch pieces
• 4 tablespoons cilantro stems and leaves separated
• 1 each carrots peeled and chop into matchsticks
• 1/2 small sweet potatoes
• or yams peeled and chop into matchsticks
• 4 each wood ears soaked in boiling water for 10 minutes
• sliced
• 4 each mushrooms
• shiitake sliced
• or any mushrooms
• 1 each celery slice into matchsticks lengthwise
• 2 tablespoons soy sauce
• tamari or to taste
• 1/2 tablespoon rice vinegar or to taste
• 1 x red pepper flakes to taste
• optional
• 1 tablespoon sesame seeds toasted

Instructions

1. Cook the noodles according to the direction on the package.
2. Drain well and toss noodles with 1 teaspoon sesame oil.
3. Set aside.
4. Meanwhile heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
5. Add the garlic, ginger, scallions and chopped cilantro stems, stirring constantly, and cook for about 1 minute until very fragrant.
6. Add the carrots, sweet potatoes, wood ears, mushrooms, and celery, stirring often, and cook until vegetables are tender, mushrooms are browned, about 8 minutes.
7. Mix in the soy sauce, vinegar, remaining 1 teaspoon sesame oil, red pepper flakes if using, remaining chopped cilantro leaves and sesame seeds until well combined.
8. Cook for another 1 to 2 minutes, season to taste with more soy sauce, vinegar or sesame oil if needed.
9. Divide among the serving plates.
10. Serve warm, at room temperature or chilled with kimchi if desired.