1Tblstoasted sesame oil plus a little extra if desired
2tsptoasted sesame seeds
Eggs (optional)
2largeegg whites, whisked with a pinch of salt
3largeegg yolks, whisked with a pinch of salt
Asian chili saucefor serving (optional)
Instructions
Sauce
Combine the sauce ingredients, soy sauce and sugar, and whisk until sugar disolves. Set aside.
Stir Fry
Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Set aside.
Steam the spinach in the microwave, until wilted, about 2 minutes.
Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, carrot and red pepper and cook for about two minutes.
Add the scallion and stir-fry for another minute.
Turn the heat to low and add the noodles and spinach into the skillet or wok, followed by the sesame oil and the sauce. Stir to combine well.
Egg Ribbons (optional)
Heat 2 tsp of oil in a small nonstick skillet over medium heat. Add the egg whites and tilt and swirl the pan so they cover the bottom in an even layer. Turn the heat to low and cook until the whites set, for 2 minutes. Flip and cook for 30 seconds on the other side. Remove to a cutting board. Add the remaining 2 tsp oil to the pan and put over medium-high heat. Add the egg yolks and tilt and swirl the pan so they cover the bottom in an even layer. Cook until the yolks are set, for 2 minutes. Flip and cook for 1 minute on the other side. Remove to a cutting board. Fold each egg pancake into thirds and slice into very thin strips.
Dish out, sprinkle with the sesame seeds, egg ribbons (if using) and serve at room temperature with Asian chili sauce on the side, if desired.