Asian Sweet Potato Noodles

12 oz. Sweet Potato Noodles, soak overnight for 4 hours
5 Dried Shitake Mushrooms, soak overnight
1 Pot Boiling Water
1 Pot Cold Water with Salt
1 Carrot, matchstick cut
1 Red Sweet Pepper, matchstick cut
1 Yellow Sweet Pepper, matchstick cut
2 Zucchini Green, matchstick cut
2 Tbsp. Molasses
½ tsp. Salt
2 Tbsp. Sesame Seed Oil
½ tsp. Ginger, minced
1 Tbsp. Toasted Sesame Seed Oil
½ tsp. Black Pepper

1. While the noodles are still in soaking water, cut in half. Drain the water, put into pot of boiling water and cook for 2 minutes. Drain and put in ice cold water and salt to stop cooking. Rinse and repeat until noodles are thoroughly cooled down.

2. Drain water and use salad spinner to take off excess water (Small batches). Place into large bowl.

3. Stirfry red and yellow peppers, carrots, zucchini, and mushrooms in Oil Core Skillet.

4. Put into bowl with noodles. Add rest of ingredients. Mix thoroughly.
Carol Brosius
Carol Brosius