Mixed Veggies Glass Noodles

Mei Willoughby

Serves 2

Korean sweet potato glass noodles have an excellent chewy texture and offer a hint of sweetness. They are gluten
free and low carb too. Excellent choice for low calorie meal.


INGREDIENTS vegetables such as mushrooms, leeks, celery are good alternatives

  • 2 portion of sweet potato glass noodles
  • 1 small onion thinly sliced
  • 1 carrot thinly sliced
  • Few stems of rainbow chard thinly sliced
  • 2 cloves of garlic minced

FOR THE SAUCE mix them together in a bowl

  • 1 tablespoon Miso & Plum Hoisin Sauce
  • 1 tablespoon light soy sauce
  • 1-2 tablespoons sesame oil
  • Sprinkle of Togarashi Spice to garnish and for extra flavour

METHOD

  • Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Drain and rinse thoroughly under cold tap. Cut the noodles with scissors into 6 to 7 inch lengths for easier mixing and eating. Set aside.
  • Heat 1 tablespoon of cooking oil in a deep frying pan over medium heat. Add the chopped vegetables and minced garlic and cook for 1-2 minutes.
  • Add the noodles into the pan and the sauce, mix well then turn off the heat.
  • Serve warm or cold, sprinkled with Togarashi Spice.

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