Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

Ingredients for Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

• 3 colheres de sopa de sementes de gergelim

• 60ml Asian sesame oil

• 60ml mirin (sweet Japanese rice wine)*

• 45ml de molho de soja

• 3 tablespoons (packed) golden brown sugar

• 2 tablespoons oyster sauce*

• 10 spring onions, chopped

• 170g fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices

• 450g choy sum or baby bok choy, just enough of bottoms cut off to separate stalks

• stalks and leaves cut crosswise into 2-inch-wide strips

• 110g snow peas (strings removed), cut in half lengthwise

• 1 medium carrot, peeled, cut into matchstick-size strips (about 240ml )

• 230g Chinese vermicelli with sweet potato starch

• 3 colheres de sopa de óleo vegetal, divididas

• 3 large shallots, sliced into thin rounds, divided

Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.

Mix next 5 ingredients in small bowl. Stir in spring onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 45ml sauce to medium bowl and mix in mushrooms; marinate 15 minutes.

Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)

Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.

Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.

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