As I mentioned before, the recipe is taken from the Dok Suni cookbook and fits kids’ love of noodles and parents’ love of having kids eat vegetables and not just noodles.
To make from scratch and serve 4 you’ll need:
1 pound glass noodles
3 ounces of scallions cut in 1 inch lengths
3 ouces of carrots – julienned
3 ounces of onion, juliened
3 ounces of mushrooms, cut into pieces
7 ounces of spinach, poached in hot water and cut into pieces
1/5 tablespoons of soy sauce
1 tablespoon of sesame oil
2 teaspoons of crushed garlic
1 tablespoon of brown sugar
1/2 teaspoon of sesame seeds
Soak the vermicelli in hot water for 15 mins then cut into thick strips to make more manageable.
Place the vermicelli and all the vegetables except the spinach in a saute pan.
Add the sauce, sesame oil, garlic and sugar and saute for 5 mins over a medium heat. Remove from flame and mix in spinach. Top with sesame seeds and serve.