Korean-Inspired Noodles

By • February 22, 2015 0 Comments

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Author Notes: I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water so they are actually gluten-free. Here, they are prepared with a host of vegetables, sesame oil, salt and sesame seeds - simple, with a great nutty taste. If you can't find sweet potato noodles, substitute pad thai or rice noodles. For an added protein boost, add cubed baked tofu in step #3.Vegetarianized.com


Serves 4

  • 12 ounces sweet potato noodles
  • 1/2 tablespoon sesame seed oil
  • 1/2 tablespoon canola oil
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 carrots, sliced on the bias
  • 2 sweet peppers, sliced lengthwise (and again in half if they are really long)
  • 1/2 pound napa or savoy cabbage
  • 1/2 bunch fresh spinach, coarsely chopped
  • 1/2 teaspoon salt
  • 1 tablespoon sesame seeds
  1. Bring pot of water to boil and add package of noodles. Stir to break up and cook for 6 minutes. Drain and rinse to prevent sticking.
  2. Meanwhile heat both oils in a wok or large skillet with a good sized lip. Add onion, garlic and carrot and saute over medium-low to medium heat for 3-4 minutes.
  3. Add peppers and saute another 3-4 minutes. Add cabbage, spinach and salt and sauté for another 3-4 minutes. Cook less for crunchier vegetables.
  4. To plate, divide noodles among the bowls, top with vegetables and add sesame seeds. Drizzle with more sesame oil and or soy sauce, if desired.

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