Sweet Potato Noodles with Vegetables (inspired by Japchae)

Sweet Potato Noodles with Vegetables (inspired by Japchae)
Budget-friendly recipe
268

This pretty dish holds well for picnics, potlucks and healthy packed lunches.

Ingredients

2
teaspoons
1
tablespoon
4
cups
sliced thinly
1
cut into matchsticks
1
sliced thinly
10
ounces
3
cut into 2-inch lengths
4
minced
2
tablespoons
1
tablespoon
2
teaspoons

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Medium pot
  • Small mixing bowl
  • Wok or large saute pan
  • Wooden spoon

Directions

  1. 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.
  2. Heat the same pot over high heat. Add oil, carrots, and napa cabbage. Stir and cook until slightly soft, about 3 minutes.
  3. 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.
  4. 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.

Chef Tips

  • 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:
1⅓
cups
Total calories:
188
Total fat:
8.2 g
Saturated fat:
1.5 g
Carbohydrates:
4 g
Protein:
24 g
Fiber:
<1 g
Sodium:
397 mg
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