Sesame Sweet Potato Glass Noodles (Print Version)
# Ingredients:
01 -
400 g dried sweet potato glass noodles
02 -
4 cups kale (stems removed and cut into 3-inch pieces)
03 -
2 shallots, julienned
04 -
5 cloves garlic, sliced thinly
05 -
5 stalks green onions (whites and green parts separated)
06 -
2 tablespoons grapeseed oil for sautéing
→ Sauce
07 -
3 tablespoons sesame oil
08 -
3 tablespoons soy sauce
09 -
3 tablespoons sweet soy sauce (kecap manis)
10 -
1 tablespoon honey
→ Garnish
11 -
Sesame seeds
12 -
Green parts of the green onion
13 -
Chili crisp (optional)
# Instructions:
01 -
Heat grapeseed oil in a large skillet over medium heat. Sauté shallots until browned and fragrant. Add the white part of the green onion and garlic, and continue sautéing until the garlic is crispy.
02 -
Lower the heat, add kale to the skillet, and sauté briefly. Add 2 tablespoons of water to steam the kale. Cover with a lid and cook for 3 minutes, or until the kale wilts. Turn off the heat and set the mixture aside.
03 -
In a bowl, combine sesame oil, soy sauce, sweet soy sauce, and honey. Whisk until fully blended. Set aside.
04 -
Cook sweet potato glass noodles according to the package instructions. Drain and rinse under cold water until warm to the touch.
05 -
Transfer cooked noodles to a large bowl. Add the prepared sauce and toss to coat evenly. Add the kale mixture and toss again until fully combined.
06 -
Garnish with sesame seeds, chopped green onion tops, and optional chili crisp. Serve immediately.
# Notes:
01 -
Strain boiled noodles and rinse under cold water immediately to prevent sticking.
02 -
Mix sauce into the noodles while they are still warm for better absorption.