Caramelized Soy Sauce Noodles with Sweet Potato & Mushrooms

• Produce

  • 2 tbsp Cilantro and scallion
  • 8 oz Shiitake mushrooms
  • 1 Sweet potato, medium

• Condiments

  • 1 1/2 tbsp Soy sauce, light or regular
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 6 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine or dry sherry

• Liquids

  • 3 tbsp Water

• Other

  • 1 pound yakisoba, udon, or lo mein noodles (all work for these soy sauce noodles

Found on thewoksoflife.com

Description

Ingredients

• 1 ½ tablespoons light or regular soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• ½ teaspoon sesame oil
• 1 tablespoon brown sugar
• 3 tablespoons water
• 6 tablespoons vegetable oil, divided
• 1 medium sweet potato, peeled and julienned
• 8 oz. shiitake mushrooms, thinly sliced
• 1 pound yakisoba, udon, or lo mein noodles (all work for these soy sauce noodles)
• 2 tablespoons each finely chopped cilantro and scallion (optional)

Directions

• In a medium bowl, mix together the soy sauce, dark soy sauce, wine, sesame oil, brown sugar, and water.
• Heat 3 tablespoons oil in a wok over medium high heat, and add the julienned sweet potatoes. Stir-fry for about 5 minutes, allowing the sweet potatoes to brown. Remove from the wok and set aside.
• Add another 3 tablespoons of oil to the wok (still over medium high heat), and add the mushrooms. Stir-fry until the mushrooms are softened and slightly browned, splashing in a little more oil if it’s too dry.
• Crank up the heat to high, and add in the noodles, cooked sweet potato, and sauce mixture. Stir-fry and quickly toss everything together. Serve, sprinkled with cilantro and scallion (if using).