Ingredients
Scale
- 2 medium sweet potatoes, spiralized or cut into thin strips
- 8 ounces rice noodles
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup snap peas, trimmed
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, heat the sesame oil over medium heat and add the minced garlic and ginger, cooking for about a minute until fragrant.
- Add the sweet potato noodles to the skillet, sautéing for 5-7 minutes until they soften but retain a slight crunch.
- Add the snap peas and red bell pepper to the skillet, stirring for another 3-4 minutes until the vegetables are vibrant and tender.
- In a separate bowl, combine the gochujang, soy sauce, and honey (or maple syrup) and mix well.
- Pour the sauce over the sweet potato and vegetable mixture, ensuring everything is well-coated.
- Fold in the cooked rice noodles, mixing gently until everything is evenly combined and heated through.
- Serve hot, topped with chopped green onions, sesame seeds, and fresh cilantro if desired.
Notes
- Adjust the amount of gochujang to taste for desired spiciness.
- Feel free to add other vegetables like carrots or broccoli for more variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg