Simple stir-fried Korean Style glass noodles which are made of sweet potato starch.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, Main Dish
Cuisine: Gluten-Free, Healthy, Korean
Keyword: Gluten-Free, Healthy, Plant-Based
Servings: 4
Author: Shelly
Cost: $4
Ingredients
1-2small yam or sweet potato - optional
8ozsweet potato or mung bean noodles
2tablespoonsavocado or canola oil
3clovesgarlic - chopped roughly
4stalks scallions - sliced
1"piece of ginger - chopped finely
3-4small carrots - cut into strips
2green peppers - cut into strips
3-4fresh shiitake mushrooms - sliced
1tablespoonsesame oil
4tablespoonssoy sauce
1tablespooncoconut amino liquid or 1 teaspoon honey
1teaspoontoasted white sesame
Instructions
Preheat the oven to 400F/200C. Cut the yams lengthwise and put them with the skin up on a baking tray, lined with baking paper, less cleaning later. Bake until tender.
Boil water in a large pot and cook the noodles for about 5 -10 minutes (look what the packaging instructions says). Drain the water and rinse the noodles under cold running water. Using scissors cut the noodles into 6-inch length. Set aside.
Heat the oil in a wok or skillet. Add garlic, ginger and white part of the scallions and stir-fry for 1 minute. Add the carrots and cook for 1- 2 minutes. Add peppers and mushrooms, and continue to stir fry for 2 - 3 minutes. The veggies should stay slightly hard.
Remove the yams from the oven and let them cool.
Turn the heat to low and add the noodles into the wok. Spoon in chunks of the yams and add the sesame oil, soy sauce, coconut amino liquid or honey, green part of the scallions and sesame seeds, and stir well to combine. Taste and correct seasoning then serve at room temperature.