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
- 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.
