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100g dried Korean sweet potato vermicelli noodles (dangmyeon)
1 tsp sesame oil
1 tbsp canola oil
1 small onion, sliced
1 carrot, peeled and cut into fine match sticks
6 dried shiitake mushrooms, soaked in warm water and cut into matchstick strips
1 bunch of spinach
2–3 tbsp low sodium soy sauce
½ tsp palm sugar
2 tsp sesame oil
Toasted sesame seeds
Soak the vermicelli noodles in hot water for 3 minutes until they have separated. Drain them and leave to dry on a clean tea towel for 10 minutes. Toss with 1 tsp sesame oil and set aside.
In a small bowl, mix soy sauce, palm sugar, and sesame oil together until sugar dissolves. Set aside.
Blanch the spinach in boiling water for 30 seconds. Remove immediately and rinse in cold water. Drain and gently squeeze out all the water from spinach. Combine spinach with 1 tsp of sesame oil and pinch of salt. Set aside.
Heat 1 tbsp of avocado oil in a wok over a high heat until smoking-hot. Add the onion and carrots and stir-fry for 30 seconds until slightly softened, then add the mushrooms and stir-fry for further 2 minutes. Set aside.
In a large mixing bowl, add the noodles and all the vegetables. Pour in the soy sauce mixture. Using your hands toss until all the ingredients are coated evenly with the sauce. Taste and season with salt, if needed. Add the toasted sesame seeds and a drizzle of sesame oil. Serve immediately.