Serving: 4 portions
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Ingredients
Main Ingredients:
- 180g Glass Noodles
- ½ cup U.S. Navy Beans, cooked and drained
- ½ cup U.S. Whole Green Peas, cooked and drained
- ½ cup U.S. Chickpeas, cooked and drained
- 1½ tbsp Cooking Oil (separated)
- ½ cup Onions, sliced
- ¼ cup Carrots, cut into matchsticks
- ¼ cup Red Bell Peppers, sliced
- ¾ cup Shiitake Mushrooms, sliced
- 2 cups Fresh Spinach Leaves, washed
- 1 tbsp Dark Sesame Oil
- 1 tbsp Sesame Seeds, toasted
- 1 tbsp Spring Onions, sliced into 1.5cm. pieces
Ingredients for the U.S. Pulses Seasoning:
- 1 tbsp Soy Sauce
- 1 tsp Sugar
- 1 tbsp Mirin
Ingredients for the Sauce:
- 2 tbsp Soy Sauce
- ½ cup Water
- 1 tsp Korean Soy Bean Paste (Doenjang)
- 1 tsp Korean Chili Paste (Gochujang)
- 1 tbsp Sugar
- 1 tbsp Mirin
- ½ tbsp Oil
- 1 tsp Garlic, chopped
- ¼ tbsp Ground Black pepper
Directions
For the Glass Noodles:
- Soak the noodles in cold water for 30 minutes. Drain, then soak again for 5 minutes in hot water. Drain before using.
For the Bean Seasoning:
- Mix soy sauce, sugar, and mirin until the sugar dissolves.
- Marinate the cooked U.S. pulses in the sauce for 15-30 minutes.
For the Sauce:
- Combine all the sauce ingredients and stir until the sugar is dissolved. Set aside.
For the Noodles and Vegetables:
- Heat 1 tbsp. of oil in a pot over medium heat.
- Add onions, carrot, and bell peppers, sautéing briefly to keep them crunchy. Season with salt and pepper.
- Add shiitake mushrooms and sauté until heated through.
- Add spinach and sauté just until wilted. Remove vegetables from the pot and set aside.
- Reheat the pot with ½ tbsp of oil.
- Add the marinated U.S. pulses, cooking until warmed through.
- Add the drained noodles and sauce to the pot. Cook until the noodles are soft and most of the sauce is absorbed.
- Reduce the heat and stir the sautéed vegetables and U.S. pulses back into the noodles.
- Drizzle with sesame oil and sprinkle with sesame seeds. Toss to combine.
- Taste and adjust seasoning if needed.
- Sprinkle spring onions on top and serve hot.
