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.