Ingredients

The following ingredients have 4 Servings
  • 1 ½ tablespoons light or regular soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • ½ teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 3 tablespoons water
  • 6 tablespoons vegetable oil ((divided))
  • 1 medium sweet potato ((peeled and julienned))
  • 8 oz. shiitake mushrooms ((225g, thinly sliced))
  • 1 pound yakisoba ((450g, udon, or lo mein noodles also work))
  • 2 tablespoons each finely chopped cilantro and scallion ((optional))

Instruction

  • In a medium bowl, mix together the soy sauce, dark soy sauce, wine, sesame oil, brown sugar, and water.
  • Heat 3 tablespoons oil in a wok over medium high heat, and add the julienned sweet potatoes. Stir-fry for about 5 minutes, allowing the sweet potatoes to brown. Remove from the wok and set aside.
  • Add another 3 tablespoons of oil to the wok (still over medium high heat), and add the mushrooms. Stir-fry until the mushrooms are softened and slightly browned, splashing in a little more oil if it’s too dry.
  • Crank up the heat to high, and add in the noodles, cooked sweet potato, and sauce mixture. Stir-fry and quickly toss everything together. Serve, sprinkled with cilantro and scallion (if using).