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1
Bring a large pot of water to a boil, then soak the sweet potato noodles in the boiling water for 10 minutes.
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2
Rinse with cold water, drain well and mix with a little bit salad oil.
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3
Cut the noodles if they are too long.
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4
Set aside.
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5
To cook the mushrooms:
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6
Heat 1 teaspoon of oil in a large nonstick skillet until hot.
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7
Add half of each scallions, gingers and garlic, stirring constantly, cook about 40 seconds.
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8
Stir in the prepared assorted mushrooms, and cook for about 6 minutes, until volume is reduced into the half, part of the water has been evaporated but still moist.
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9
Add 1 teaspoon or so toasted sesame seeds, stirring, and cook for another 1 or 2 minutes, until the mushrooms are browned in spots.
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10
Transfer the cooked mushrooms into a bowl and set aside.
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11
To cook the vegetables:
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12
Heat another 1 teaspoon of oil in the same skillet until hot.
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13
Add the remaining scallions, ginger and garlic, stirring, and cook for about 1 minute.
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14
Stir in the carrots, red and green chili peppers, cook for 3 to 5 minutes, until the vegetables are tender but still crisp.
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15
Add the bok choy, stirring, and cook for another 3 to 4 minutes, until the bok choy is wilted and tender.
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16
Stir in the snow peas, remove from the heat.
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17
To make the Korean spicy-sweet sauce:
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18
While the vegetables are cooking, mix together the soy sauce, oil, vinegar, chili powder, mirin or sugar, sesame seeds and sesame oil in a small bowl until well blended.
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19
Set aside.
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20
To put everything together:
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21
Add the cooked sweet potato noodles, cooked mushrooms, cooked vegetables, cucmber and radishes into a large mixing bowl.
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22
Pour the dressing over and toss with your hands until well mixed and evenly coated.
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23
Sprinkle some toasted sesame seeds on top and season with more soy sauce, vinegar, chili pepper or sugar to taste if desired.
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24
Serve warm, room temperature or chilled.
