1poundyakisoba(450g, udon, or lo mein noodles also work)
2tablespoonseach finely chopped cilantro and scallion(optional)
In a medium bowl, mix together the soy sauce, dark soy sauce, wine, sesame oil, brown sugar, and water.
Heat 3 tablespoons oil in a wok over medium high heat, and add the julienned sweet potatoes. Stir-fry for about 5 minutes, allowing the sweet potatoes to brown. Remove from the wok and set aside.
Add another 3 tablespoons of oil to the wok (still over medium high heat), and add the mushrooms. Stir-fry until the mushrooms are softened and slightly browned, splashing in a little more oil if it’s too dry.
Crank up the heat to high, and add in the noodles, cooked sweet potato, and sauce mixture. Stir-fry and quickly toss everything together. Serve, sprinkled with cilantro and scallion (if using).