Ingredients with Measurements:
- 8 oz. sweet potato noodles
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
- 1/2 cup sliced mushrooms
- 1/2 cup sliced zucchini
- 1/2 cup sliced spinach
- 1/4 cup soy sauce
- 2 tbsp. sesame oil
- 2 tbsp. brown sugar
- 1 tbsp. minced garlic
- 1 tbsp. sesame seeds
- 1/4 tsp. black pepper
- 2 tbsp. vegetable oil
- 1/4 cup sliced green onions
Special equipment needed:
- Large pot
- Colander
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 6-8 minutes or until tender. Drain and rinse with cold water. Set aside.
2. In a small bowl, mix together soy sauce, sesame oil, brown sugar, minced garlic, sesame seeds, and black pepper. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced onions and cook for 2-3 minutes or until translucent.
4. Add sliced carrots, bell peppers, mushrooms, and zucchini to the skillet. Cook for 5-7 minutes or until vegetables are tender.
5. Add cooked sweet potato noodles and spinach to the skillet. Pour the soy sauce mixture over the noodles and vegetables. Toss everything together until well combined.
6. Cook for an additional 2-3 minutes or until the noodles are heated through.
7. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Fiber: 3g
Sugar: 12g
Sodium: 900mg
Substitutions for ingredients:
- Sweet potato noodles can be substituted with any other type of noodles.
- Any vegetables can be added or substituted based on personal preference.
Variations:
- Add tofu or tempeh for additional protein.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Rinse the sweet potato noodles with cold water after cooking to prevent them from sticking together.
- Cut the vegetables into thin, uniform slices for even cooking.
- Make sure to toss everything together well to evenly distribute the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Sliced green onions
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice, salad
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water again.
- If the vegetables are not cooked through, add a splash of water to the skillet and cover with a lid to steam for a few minutes.
Food safety advice:
Make sure to wash all vegetables before slicing and cooking.
Food history:
Chapch'ae is a traditional Korean dish made with sweet potato noodles, vegetables, and meat or seafood. This vegetarian version is a popular alternative.
Flavor profiles:
Savory, sweet, nutty
Serving suggestions:
Serve hot as a main dish.
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Region: Korean