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Korean Sweet Potato Noodles Stir-Fry

 
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Look for sweet potato noodles in Asian or Korean grocery stories. This easy and tasty stir-fry takes no time to make, and it tastes delicious. Lots of classic Asian flavors can be found in this dish. Yum.

Yield

2

servings

Prep

10

min

Cook

15

min

Ready

28

min

Trans-fat Free, Good source of fiber
 

Ingredients

Directions

Cook the noodles according to the direction on the package.

Drain well and toss noodles with ½ tablespoon sesame oil. Set aside.

Meanwhile heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Add the carrots, cabbage if using, wood ears and mushrooms, stirring often, and cook until vegetables are tender, mushrooms are browned, about 8 minutes.

Stir in the spinach, and cook for another 2 to 3 minutes until the leaves are all wilted.

Mix in the soy sauce, vinegar, remaining ½ tablespoon sesame oil, red pepper flakes if using, and sesame seeds until well combined.

Cook for another 1 to 2 minutes, season to taste with more soy sauce, vinegar or sesame oil if needed.

Divide among the serving plates.

Serve warm.

 

* not incl. in nutrient facts

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