stir fry leftovers + sweet potato noodles

03 Nov, 2026

From ChihYu at iheartumami.com

Ingredients

• 250 gram 8.8 oz Korean Sweet Potato Noodles (AKA dangmyeon),
• 227 gram 8 oz. Broccolini, Broccoli, or Chinese Gai Lan (optional), halved
• 2.5 cups Chicken and Cabbage Stir-Fry , see notes
• 2 to 4 tbsp chicken or vegetable broth
• Toasted white sesame seeds toasted sesame oil (garnish, optional)

Stir-fry sauce

• 2 tbsp coconut aminos
• 2 tsp aged balsamic vinegar
• 1 tsp toasted sesame oil

Instructions

1. Boil Korean sweet potato noodles and set them aside to drain (see notes section). If adding broccolini, hot water blanch them for a few minutes until they turn deep green color with crunchy texture and not mushy. Rinse in cold water and set aside to drain.

2. In a large well-heated skillet, add 1 tbsp cooking oil, saute and reheat 2.5 cups chicken and cabbage stir-fry until they are back to room temperature. Add cooked noodles and blanched broccoli. If it feels dry to the skillet, add 1 to 2 tbsp broth a time to help stir-frying the noodles.

3. Taste test a small bite of the dish then decide if you want to add the “Stir-Fry Sauce”. Give the noodles, chicken, and vegetables a quick toss so the flavor is coated well over each ingredient.

4. Serve hot, in room temperature, or slightly chilled. Garnish with toasted sesame seeds and 1-2 tsp toasted sesame oil (optional)