Romanized differently and with far more variations in the recipe, this stir fried noodle dish is a little different than other Asian noodle dishes because of the unique noodle: Korean vermicelli. Similar to the cellophane or glass noodle of other Asian cuisines, Korean vermicelli is made from an extracted starch, in this case, sweet potato starch instead of mung bean. The cooked noodles are not quite as translucent, but they have a chewier texture. All sorts of different vegetables can be used, here is one version. Broccoli or spinach could be used in placed of the bok choy, adjust cooking times as needed. Regular Chinese glass noodles can be used, but it is well worth seeking out the authentic Korean vermicelli for fun.
6 oz Korean vermicelli, or cellophane noodles
2 carrots thinly sliced
2 stalks celery, thinly sliced
2 baby bok choy, sliced
1/2 white onion sliced
3 green onions, sliced
1 cup mushrooms, sliced (preferably Asian)
4 oz tofu, cubed
2 T soy sauce
1 T sweetener (I like agave)
dash of toasted sesame oil
salt and pepper
Cook the noodles according to package directions and drain in a colander. Rinse well with cold water.
In a wok or large skillet, stir fry the carrot, celery, onions, and mushrooms for a couple of minutes, then add bok choy and cook for another couple of minutes. Season well with salt and pepper.
Add noodles, soy sauce, tofu and agave and mix well to heat through. Season with sesame oil. For a spicier touch, use hot chili sesame oil, or dust with Japanese chili powder (shichimi togarashi)
Makes two large or four small servings.