Sweet Potato Noodles with Vegetables (inspired by Japchae)
This pretty dish holds well for picnics, potlucks and healthy packed lunches.
cut into matchsticks
cut into 2-inch lengths
What You'll Need
- Chef knife
- Cutting board
- Measuring cups
- Measuring spoons
- Medium pot
- Small mixing bowl
- Wok or large saute pan
- Wooden spoon
Bring a large pot of water to a boil. Break or cut noodles into 6-inch lengths. Cook according to package directions, be careful not to overcook. Strain in a colander. Toss with sesame oil and set aside.
Heat the same pot over high heat. Add oil, carrots, and napa cabbage. Stir and cook until slightly soft, about 3 minutes.
Add bell pepper and mushrooms. Cook, stirring a few times, until wilted. Add spinach, green onions, and garlic. Stir carefully. Cook just until spinach wilts.
Reduce heat to low, and add the cooked noodles. Let the noodles soak up some of the moisture from the vegetables. Then, drizzle in soy sauce and honey. Sprinkle in sesame seeds and black pepper. Mix gently to combine vegetables and noodles well. Garnish with sesame seeds just before serving.
To use dried shiitake mushrooms, soak them in hot water for 1-2 hours. Drain, remove stems and slice thinly.
Nutrition Info and more
Serving size:Total calories:
8.2 gSaturated fat: