Description
A vibrant Korean stir-fry with sweet potato noodles and tons of veggies. Healthy, low-carb, and gluten-free!
Ingredients
Units
Scale
- 6 oz (170 g) Dangmyun (Sweet Potato Starch Vermicelli)
- 6 oz (170 g) Spinach - roots trimmed
- 2 cloves Garlic - minced
- 1/2 medium White Onion - sliced
- 1 medium Carrot - cut into matchsticks
- 1/2 medium Red or Yellow Bellpepper - sliced thinly
- 5 Dried Shiitake Mushrooms - soaked and sliced thinly
- 3 Green Onions (green parts only) - cut into 1-inch pieces
- 3 oz (80 g) Enoki Mushrooms (Optional) - cleaned and roots trimmed
- 1 tablespoon + 1 teaspoon Sesame Oil
- 3 tablespoon + 1 teaspoon Soy Sauce (or Tamari for gluten-free soy sauce)
- 1 tablespoon + 1 teaspoon Honey (or sweetener of choice)
- Sea Salt
- Grapeseed Oil
- Sesame Seeds for garnish - toasted
Instructions
- Bring water to a boil in a medium pot and blanch spinach for 30 seconds. Remove with tongs or a slotted spoon, reserve the hot water, and rinse the spinach with cold water. Squeeze out excess water.
- Add ½ of the minced garlic and a pinch of salt to the spinach. Mix well and set aside.
- After removing the spinach, immediately transfer the sweet potato noodles to the pot while the water is still hot. Let them sit for 15 minutes.
- Meanwhile, heat a pan over medium-high heat. Add grapeseed oil to coat the pan. Add onions and stir-fry for one minute; add carrots and stir-fry for another minute; finally, add bell peppers and stir-fry for one to two minutes. Add a pinch of salt and set aside.
- With the same pan on medium-high heat, add oil, sliced shiitake mushrooms, and ½ of the minced garlic. Stir-fry until the mushrooms are lightly brown.
- Add green onions, one teaspoon of soy sauce, and one teaspoon of honey. Stir-fry for a few seconds until the liquid is absorbed and the green onions soften.
- After 15 minutes, the noodles should look translucent. Taste to ensure they are soft and chewy. Strain and rinse with cold water. Drain dry.
- Heat a non-stick pan or wok with one tablespoon of oil over medium heat (356°F/180°C). If using a normal pan, ensure it is well coated with oil to prevent sticking. Add noodles and stir to coat with oil. Stir-fry for about one minute.
- Add the reserved vegetables and mix well. In a bowl, mix three tablespoons of soy sauce, one tablespoon of honey, and one tablespoon of sesame oil. Add to the pan.
- Add enoki mushrooms, mix well to heat through, and remove from heat.
- Garnish with sesame seeds and serve immediately.
Notes
- To ensure perfectly cooked noodles, check for translucency and a soft, chewy texture after 15 minutes of soaking. Adjust soaking time as needed depending on your noodle brand.
- For a richer flavor, use toasted sesame oil instead of regular sesame oil in the sauce.
- Feel free to add other vegetables like broccoli, zucchini, or mushrooms to customize the stir-fry to your liking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 10