Ingredients

The following ingredients have 2 Servings
  • 2-3 ounces dang myun noodles a.k.a. glass noodles or sweet potato noodles
  • 1 large head of broccoli (cut into bite size pieces)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1-2 teaspoons sriracha sauce (adjust to your preference)
  • 1/2 teaspoon freshly ground black pepper
  • Optional: sliced almonds (thinly sliced green onion)

Instruction

  • Bring a large pot of water to a boil. Add the noodles and remove from
  • the heat. Let them sit in the hot water for 10 minutes. Drain into a colander and rinse them under cold running water. Let the noodles drain in the colander for a few minutes
  • and then use your kitchen shears to cut the noodles into smaller
  • pieces. I lift handfuls of the noodles up and chop them into
  • roughly 8-10" lengths over a separate bowl. (You can also toss the cooked noodles onto a cutting board and roughly chop them once or twice.) Blot the noodles mostly dry with a paper towel and leave them in the bowl.
  • Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat
  • or foil. In a small bowl or measuring cup, combine the soy sauce, sesame
  • oil, honey, sriracha and pepper. Reserve 2 tablespoons of the sauce and pour the remaining mixture over the broccoli
  • and toss well to coat. Spread the broccoli across the lined baking sheet. Place on the middle
  • oven rack and roast for 8-12 minutes, until the broccoli is tender and
  • the edges are turning brown.
  • When the broccoli is almost finished, heat a large skillet or wok over medium high heat. Place 1 tablespoon of the reserved sauce in the skillet and when it is hot, add the noodles. Toss to coat and saute for about a minute, just until they are hot. Remove from the heat and add the roasted broccoli. Toss well to combine and drizzle with the remaining sauce. Enjoy!