Ingredients
Scale
- 200g sweet potato starch noodles
- 1 cup sliced bell peppers
- 1 cup julienned carrots
- 2 cups spinach
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
Instructions
- Cook the sweet potato noodles according to package instructions. Drain and set aside.
- In a large wok or skillet, heat sesame oil over medium heat. Add garlic and sauté until fragrant.
- Add sliced vegetables and stir-fry until tender yet crisp.
- Mix in cooked noodles, soy sauce, and sugar. Toss to combine evenly.
Notes
- Adjust soy sauce and sugar to taste for a sweeter or saltier flavor.
- You can add sliced beef or chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg