1 1/2 lbs Dangmyon - Sweet Potato Noodles
1/2 c soy sauce (La Choy is gluten free)
4 tbs sugar
2 tbs sesame oil
1/2 tbs Sriracha
2 tbs extra virgin olive oil
2 medium red onions, sliced
6 cloves garlic, chopped
3 cups frozen spinach, thawed
8 oz white mushrooms, sliced
Cook the sweet potato noodles according to package directions.
When tender drain and rinse with cold water.
Combine the soy sauce, sugar, sesame oil, and Sriracha in a small bowl.
Toss the cooked rinsed noodles with the sauce.
Meanwhile, heat the oil in a large skillet.
Saute the onions until tender.
Add the garlic and mushrooms and cook for a few minutes.
Add the spinach and cook a few minutes longer.
In a separate pan, scramble the eggs and set aside.
Combine all ingredients in the skillet and heat through.