MONGGO Chal Jin Vermicelli Dang Myun Glass Noodles Sweet Potato Noodle1_10IB

MONGGO FOODS INC For almost 100 years, since 1905, we, Monggo Foods Inc., have exclusively specialized in making soy sauces. We have maintained strict quality control systems to preserve the taste mastered by our ancestors through all stages, from the selection of raw materials to the delivery of products. We have kept on growing since our establishment in 1905, and finally established overseas branch offices in the USA, China and Europe. We are also planning to implement a B2B business in cooperation with some of the world’s best food manufacturers. We, Monggo Foods, consider our employees as customers, and our customers as family, and we are doing our best to meet all our customers” needs. READY TO INGREDIENTS Ingredients: 8 oz sweet potato noodles, 4 oz spinach, 1 1/2 tablespoons oil, 1/2 small onion, 3-4 fresh shiitake mushrooms, 1 small carrot, 1 stalk scallion, 1/2 tablespoon sesame oil, 1 teaspoon toasted white sesame Sauce: 4 tablespoons soy sauce, 1/2 tablespoons sugar HOW TO EAT First, Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Second, Heat a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Third, Heat the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.