- 8 ounces sweet potato noodles
- 1/2 savoy cabbage, rinsed and trimmed
- 4 cloves garlic, minced
- 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 chicken thighs skinned & deboned, sliced thin
- 1/4 cup plus 1 teaspoon soy sauce
- 1 medium onion, sliced thin
- 3 to 4 dried black fungus soaked (30 minutes) and sliced thin
- 1 red pepper sliced very thin
- 1/2 bunch asparagus
- 1/4 cup sugar
- Toasted sesame seeds for garnish
Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
In a large bowl combine half the garlic, 1/4 teaspoon salt, 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Set aside to let the flavours soak in.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, the remaining garlic, 1 teaspoon of the soy sauce, and 1 1/2 teaspoon of the sesame oil. Stir-fry until the chicken is cooked, 3 to 4 minutes.
Add the onion, mushrooms, red peppers, cabbage, asparagus and cook until the onion is translucent, about 3 minutes. Cover and let stand over medium heat for another 5 minutes, until cabbage and asparagus are cooked through, but still a little crunchy. Remove from the heat.
In the large bowl with the sauce, thoroughly combine the noodles and chicken mixture. Serve warm, sprinkled with sesame seeds.
Enjoy and remember any of the veggies can be substituted for others & tofu for meat ... and use local as much as possible!