"Simple Home Made Veggie Recipes". Korean Vermicelli Sweet Potato Noodles With Veggies Dish. A taste of Korean veggie cuisine right at your kitchen area! Serves 4. Ingredients:. 6 oz. sweet potato starch vermicelli noodles. 1 carrot, peeled and cut into strings on a spiral veggie slicer (or cut into match-stick pieces). 1 daikon root, about 5", peeled and cut into strings on a spiral veggie slicer (or shredded the traditional way, with a knife). 2 oz. Ponzu (or a combination of soy sauce and Yuzu juice). 1 Tablespoon canola oil. 1 onion, sliced lengthwise, 1/8" thick, about 1 1/2 cups. 1 cup snow peas, cut. 1/2 cup Shaoxing rice wine. 2 Tablespoons garlic, sliced. 1 Tablespoon fresh ginger, sliced. 4 cups baby bok choy, halved with the hard bottoms gotten rid of. 2 tablespoons toasted sesame oil. 1/2 cup reduced-sodium soy sauce (or Tamari). 1 tsp sugar. Toasted sesame seeds. Black sesame seeds. Salt, pepper, chili sauce, Ichimi Togarashi red pepper or La Yu Chili Oil. Special equipment: A Spiral Veggie Slicer. The only veggie slicer you will ever require! Directions:. The Noodles:. 1. Soak noodles in a bowl of warm water to cover up until softened, about 10 minutes, then drain in a colander. 2. Cook noodles in a 3- to 4-quart pot of boiling water up until tender, about 10 minutes, then drain in a colander and rinse under cold water up until cool. 3. Place noodles in a big serving bowl and cut into 8-inch pieces. The Carrot and Daikon "Noodles":. 1. Blanch the carrots in boiling water for 30 seconds and then shock in ice water. 2. Drain carrots and dry. After shredding daikon, rinse, drain and dry. 3. Place together both carrot and daikon and reserved. 4. This will be a "topping" for the dish. The Ponzu will be included and blended later before serving. The Veggies:. 1. Heat canola oil in a deep 12-inch heavy skillet over high heat up until it just starts to smoke. 2.…