Chinese Fried Idaho® Potato Noodles
A tweak on the classic Chinese fried noodle dish that uses Idaho® Potatoes to create a quick, healthy, and satisfying vegan dish.
- 1 Idaho® russet potato
- 1 tablespoon soy sauce or tamari for gluten free
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
- 3 tablespoons oil
- 1 teaspoon grated ginger
- 3 green onions, chopped
- 6 white mushrooms, sliced
- 1 carrot, shredded
- 1/4 cup green peas
- (Optional) Toasted sesame seeds for garnish
- Cut russet potatoes into potato noodles by using a spiralizer or a julienne peeler.
- Combine soy sauce, salt, sugar, and black pepper powder in a small bowl. Mix well.
- Heat 1 tablespoon oil in a large nonstick skillet until hot. Spread mushrooms in the skillet. Cook and stir occasionally until both sides turn golden. Transfer to a plate.
- Add the remaining 2 tablespoons of oil into the same skillet. Add potato noodles and carrot. Toss with a pair of tongs to coat the noodles with oil. Add green onion and ginger. Cook and toss until the potato is slightly browned and crispy on the surface.
- Add green peas and cooked mushrooms. Swirl in the sauce. Immediately stir to mix everything well. Cook until the potatoes are cooked to the desired texture, but not too soft.
- Transfer everything to a plate.
- Garnish with toasted sesame seeds, if using. Serve warm.
- If you don’t serve it immediately, you can store the potatoes in an airtight container in the fridge for up to two days. Reheat them in the microwave.