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.