Korean Style Noodle Stir-fry
An easy and delicious Korean style noodle stir-fry.
100g packet sweet potato noodles
1 teaspoon sesame oil
1 teaspoon peanut oil
1 small onion, cut into wedges
1 clove garlic, crushed
1 small carrot, julienned
5-6 shiitake mushrooms, sliced
10 sugar snap peas, cut in half diagonally
2 x 95g cans John West Korean BBQ Tuna
1 tablespoon toasted sesame seeds
1. Cook noodles following packet directions. Drain well and toss sesame oil through noodles.
2. Meanwhile, heat peanut oil in a wok over high heat. Stir-fry onion and garlic for 2 minutes or until browned. Add carrot and toss for 2 minutes. Add mushrooms and sugar snap peas, continue to stir-fry for a further 2 minutes or until mushrooms and sugar snap peas have softened. Stir in undrained John West Korean BBQ Tuna and noodles, toss until well combined. Serve immediately garnished with sesame seeds.
Sweet potato noodles are what makes this dish a traditional Korean noodle stir-fry. If you cannot find them in the Asian aisle of your local supermarket, glass noodles are a good substitute.