Description
A delicious and flavorful Korean dish made with sweet potato glass noodles and a variety of fresh vegetables.
Ingredients
Scale
- 8 ounces sweet potato glass noodles
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 bell pepper (any color), sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Soak the sweet potato glass noodles in warm water for about 30 minutes until softened. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
- Add the julienned carrot and sliced bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.
- Add the sliced shiitake mushrooms and baby spinach to the skillet, cooking for an additional 2 minutes until the spinach wilts.
- Stir in the soaked glass noodles, soy sauce, sesame oil, and sugar. Toss everything together and cook for another 2-3 minutes until heated through.
- Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.
Notes
- For added protein, consider including cooked chicken, beef, or tofu.
- Customize the vegetables based on your preference; broccoli, zucchini, or snap peas work well in this dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg