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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
- 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
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Noodles