Ingredients
Scale
- 200g sweet potato glass noodles
- 1 cup julienned carrots
- 1 cup spinach
- 1 red bell pepper, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- Chopped green onions for garnish
Instructions
- Cook the sweet potato noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and cook until fragrant.
- Add julienned carrots, bell peppers, and spinach. Stir-fry until vegetables are tender.
- Mix in cooked noodles, soy sauce, and sugar. Toss to combine and heat through.
- Serve garnished with sesame seeds and chopped green onions.
Notes
- Adjust soy sauce for saltiness as needed.
- Feel free to add more vegetables like mushrooms or zucchini.
- For extra protein, include thinly sliced beef or tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg