Sweet Potato Noodle Japchae
Savory, quick, plant-based japchae noodles are going to be your new favorite easy dinner.
Servings 4
Calories 556kcal
Cost $15
Equipment
Ingredients
- 16 oz clear sweet potato noodles
- 1 tablespoon sesame oil
- ½ yellow onion sliced thin
- 1 red bell pepper thin strips
- 1 zucchini cut thin or julienned
- 2 large carrots julienned
- 1 cup shiitake mushrooms sliced
- 1 cup bok choy chopped
- 2 cups kale or baby spinach shredded
- ½ cup green onions chopped
- sesame seeds garnish
- tofu optional
Sauce
- ⅓ cup coconut aminos
- 2 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
Instructions
- Chop all of the vegetables.
- Boil and cook the noodles.
- While noodles cook, saute veggies on medium high heat in a pan with some oil until tender but not mushy.
- Whisk the sauce ingredients together in a bowl.
- Add the noodles to the large pan with the vegetables and then pour the sauce on top. Turn heat to low and mix until combined well!
- Serve with sesame seeds on top and enjoy!
Notes
- The sweet potato noodles tend to cook quicker than regular noodles, so make sure to not over cook them or they will get soggy.
- To save time, cut up all of your veggies while your noodles are cooking.
- Store in an airtight container for up to 3 days. To reheat, put in a microwave safe dish or sauté in a pan.
- Add in an optional protein like tofu to make this Sweet Potato Noodle Japchae even more delicious!
Nutrition
Serving: 1g | Calories: 556kcal | Carbohydrates: 118g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1006mg | Potassium: 629mg | Fiber: 7g | Sugar: 10g | Vitamin A: 8081IU | Vitamin C: 70mg | Calcium: 110mg | Iron: 1mg
