When I was a kid, I attended Korean camp every summer. It was a weeklong "cultural" camp. The best part about it was that we got Korean food for lunch every day. One of my favorite meals became chap chae, a dish made with these firm, clear noodles and sauteed vegetables. I love it because it's great hot or cold (and is one of those perfect foods to eat in the middle of the night when you wake up hungry.)
I used traditional ingredients--onion, green onion, garlic, mushrooms, spinach, and shredded carrots. I was too lazy to grate my own carrots, and couldn't find plain grated carrots at the store, so I picked up this "Sunrise Slaw", which was a blend of carrots and broccoli.
I also wanted to use more traditional mushrooms, perhaps oyster or enoki, but the post-Thanksgiving offerings at my store weren't great. So crimini it was.
If you have mirin, add it now. I definitely missed its presence. In case you're unfamiliar with it, mirin's a sweet rice wine used in cooking.
3 cloves garlic, minced
1/2 c. mushrooms
2 tsp. mirin
1 tsp. sesame seeds
Cook sweet potato noodles in boiling water for 8-10 minutes. Drain and rinse with cold water; toss with sesame oil. Set aside.
Heat oil in a large pan or wok over high heat. When oil is smoking hot, add onions, carrots, and green onions. Stir fry until vegetables are softened.
Add garlic, mushrooms, and spinach. Saute until garlic is fragrant, spinach is wilted, and mushrooms are beginning to turn golden brown.
Add sweet potato noodles. Add soy sauce, sesame oil, and mirin. Toss and stir fry until noodles are well coated and vegetables are tossed throughout. Sprinkle in sesame seeds; serve.