For Christmas my sister gave me a package of sweet potato noodles which is an old favorite of mine from my years spent living in China.
I know it may sound weird, but they are really yummy! Especially when combined with baby bok choy and carrots! Oh gracious, it was delicious. Several of these ingredients may sound unfamiliar, but they should be fairly easy to find at your local Asian food store. Plus finding the ingredients is part of the adventure! 🙂
4 oz sweet potato noodles
1 tbsp olive oil
3 cloves garlic, minced
1 cup carrots
3 cups baby bok choy
1 tbsp soy sauce
1 tbsp worcestershire sauce
1 tbsp sesame seed oil
1 tbsp black vinegar
1 tsp sugar in the raw
1 tsp sesame seeds
Optional: red pepper flakes
1. Pull bok choy apart and rinse each leaf, place in strainer to let excess water drain. Slice carrots into one inch pieces and then thinly slice each piece (you could also use shredded/matchstick carrots for this).
2. Steam bok choy and carrots in a steamer for 15 minutes (if you don’t have a steamer, you could also stir fry them for 5-10 minutes or until bok choy is wilted and carrots are soft).
3. Boil noodles according to package directions (approximately 5-8 minutes)
4. Heat olive oil in large wok to medium high. Add garlic. When it begins to sizzle add bok choy and carrots. While the veggies stir fry in the wok, in a separate small bowl mix together your soy sauce, worcestershire sauce, sesame seed oil, black vinegar, and sugar.
5. Drain noodles then add to wok. Add sauce mixture. Mix all ingredients well, top with sesame seeds, then serve hot! I prefer mine not to be spicy, but you could add red pepper flakes for a bit of a kick if you like.
Speaking of gifts from my sister… we also got this from her: