Soy Caramel Noodles with Sweet Potato and Shiitake
These savory-sweet soy caramel noodles are packed with tender shiitake mushrooms and golden strips of sweet potato for a deeply satisfying weeknight meal. The sauce clings to every strand, creating a glossy, umami-rich stir-fry that comes together fast in one wok.
Servings4 Portions
Prep Time20 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
4
- yakisoba noodles1 lb
- sweet potato1
- shiitake mushrooms8 oz
- light soy sauce0.5 tbsp
- dark soy sauce1 tbsp
- Shaoxing wine1 tbsp
- water3 tbsp
- vegetable oil6 tbsp
- sesame oil0.5 tsp
- brown sugar1 tbsp
- cilantro2 tbsp
- scallion2 tbsp
Step-by-Step Instructions
01
In a medium bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, brown sugar, and water until the sugar dissolves.
02
Heat 3 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the julienned sweet potato and stir-fry for 4 to 5 minutes, tossing often, until just tender and lightly browned at the edges. Transfer to a plate.
03
Add the remaining 3 tbsp vegetable oil to the wok. Add the shiitake mushrooms and cook for 3 to 5 minutes, stirring frequently, until softened and lightly caramelized.
04
Increase the heat to high. Add the yakisoba noodles, cooked sweet potato, and prepared sauce. Toss continuously for 2 to 3 minutes, until the noodles are evenly coated and the sauce reduces to a glossy finish. Serve hot, topped with chopped cilantro and scallions if using.
Chef's Tips
If fresh yakisoba noodles are tightly packed, loosen them before adding to the wok so they stir-fry evenly. You can swap shiitake for oyster or cremini mushrooms, and use dry sherry if Shaoxing wine is unavailable. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a skillet for the best texture.
