155
102.9296875
I recently interviewed the owner of Kim's Asian Market, Jun, in Davis as my November article for Davis Life Magazine. It was fun to write, get a Korean cooking demo and, of course, sample all the lovely vegetarian offerings. I became an instant fan of the sweet potato noodles Jun made. I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water. Jun prepared them 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.
156
103.59375

Korean-Inspired Noodles

November 2, 2008

30 min or less active, 30 min or less total, fall, gluten-free, main, spring, summer, vegan, winter

I recently interviewed the owner of Kim's Asian Market, Jun, in Davis as my November article for Davis Life Magazine. It was fun to write, get a Korean cooking demo and, of course, sample all the lovely vegetarian offerings. I became an instant fan of the sweet potato noodles Jun made. I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water. Jun prepared them 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.

Information

Servings: 4
Time: About 20 minutes active and total
Price: About $5.00 total; $1.25 per serving
Nutrition (per serving):
Calories: 354.1
Protein: 4g
Fat: 7.3g
Saturated fat: 0.92g
Carbohydrates: 74.4g
Fiber: 6.4g
Sodium: 332.3mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 12 oz sweet potato noodles (pad thai noodles, oriental starch noodles or oriental vermicelli)
  • 1/2 Tbsp sesame seed oil
  • 1/2 Tbsp canola oil
  • 1 medium onion, sliced vertically
  • 4 cloves garlic, minced
  • 2 carrots, sliced on the bias
  • 1 green and 1 red pepper, sliced lengthwise and in half if the pepper is really long
  • 1/2 lb napa or savoy cabbage
  • 1/2 bunch fresh spinach, coarsely chopped
  • 1/2 tsp salt
  • 1 Tbsp sesame seeds

Preparation

  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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