-
1
Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips.
-
2
Blanch them in the boiling water for 5 seconds.
-
3
Drain and rinse under the cold water.
-
4
Remove excess water and set aside.
-
5
Prepare the sweet potato noodles following the package direction.
-
6
Set aside.
-
7
Heat a large nonstick skillet over medium-high heat.
-
8
Add 1 tablespoon of vegetable oil and stir in garlic and red chili or red bell pepper for 1 to 2 minutes.
-
9
Stir in asparagus, season with a little salt to taste, and keep cooking for 1 minutes more.
-
10
Add the broth or water into the pan to soften the asparagus and also to deglaze the pan, 20 to 30 seconds, do not over cook the aspragus.
-
11
Place onto a plate and set aside.
-
12
In the same skillet, add 1/2 teaspoon of vegetable oil and stir in mushrooms.
-
13
Stir in 2 tablespoons soy sauce, 2 teaspoons of sugar or honey, 1/2 tablespoon of sesame oil, 1/2 tablespoon of sesame seeds and freshly ground black pepper to taste.
-
14
Keep cooking until the sauce thickens.
-
15
Stir in the Asian chives or scallions to the mushrooms, stirring, and cook until they are wilted, 55 to 65 seconds.
-
16
Place onto a plate and set aside.
-
17
Add the remaining oil in the same pan.
-
18
Stir in the sweet potato noodles, stirring, and cook for 30 seconds.
-
19
Add the remaining tablespoons of soy sauce, 2 teaspoons of sugar or honey, black pepper to taste, 1/2 tablespoon of sesame oil, 1/2 tablespoon of sesame seeds, stirring, and cook until the seasoning is absorbed by the noodles, about 2 minutes.
-
20
Remove the pan from heat and allow the noodles to cool down a little.
-
21
Add all the cooked mushrooms and vegetables to the pan and toss with noodles.
-
22
Season with soy sauce, black pepper and sugar if needed.
-
23
Serve warm or at room temperature.
-
24
It can be served directly or you can have some rice at the side if needed.
