Description
Savory, chewy sweet potato noodles tossed with crisp vegetables in a soy-sesame sauce. Perfect for casual or festive meals with customizable protein options.
Ingredients
8 oz (225g) sweet potato glass noodles
2 tbsp vegetable oil (canola or peanut)
1 bell pepper (red or green), seeded
1 cup spinach
1 lb protein (chicken, beef, or tofu)
Garlic, sliced
Mushrooms
Soy sauce
Sesame oil
Sugar
Green onions
Toasted sesame seeds
Instructions
Boil 4 cups water, add noodles, cook 3-4 minutes until flexible. Drain, rinse with cold water, toss with 1 tsp oil.
Heat oil in a wok over high heat. Add onions, carrots, bell peppers; stir-fry 3 minutes.
Add garlic and mushrooms, cook 2 minutes until fragrant. Mix in spinach until wilted (30 seconds).
Reduce heat to medium. Add noodles, soy sauce, sesame oil, sugar, and green onions. Toss continuously for 3 minutes.
Adjust seasoning with salt/pepper. Top with toasted sesame seeds. Serve immediately.
Notes
Ensure protein is halal or plant-based (tofu recommended for dietary restrictions). Refrigerate leftover noodles in sealed container. For best texture, use high-heat stir-frying.
- Prep Time: 10
- Cook Time: 15
- Category: Noodle Recipes
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg