Korean sweet potato noodle stirfry
Nov 13, 2017I absolutely love this dish. It's a great weeknight dinner and really easy to throw together. I love sweet potato glass noodles coated with sesame oil and sweet and savoury soy sauce. I love the crunch of the veggies and the chewy, crispy tofu. Such a great and comforting meal. Plus it gives me a chance to pack in the vegetables. You can put any veggie in this dish although, traditionally a few common veggies are used. I generally use veggies that are in season and ones that my family enjoys. After all, it is a lot of veggies and I want to make sure that any veggie-packed dish is enjoyed by my family, especially my kids! At this point, they've become accustomed to eating a lot of veggies but I always try to make it fun and interesting for them. I want my kids to grow up developing a palate for healthy 'real' food. I'm on a mission to make healthy food tasty and fun for my girls. When I pair their favourite veggies with noodles, they devour this meal. I mean come on which kid doesn't love noodles?!
And which adult doesn't like noodles ;). Traditionally this dish contains carrots, mushrooms, onions, red peppers and spinach and is a higher ratio of noodles to veggies. Of course, I flip things around and add more veggies in relation to the noodles :). Also traditionally each of the veggies is cooked separately. I, however, combine the veggies in order to ease up the cooking process. I completely understand that cooking each item separately will allow the veggies to cook properly, however, to ease the cooking process and save time on a busy weeknight, cooking the items together will speed up the cooking process. Oh another thing, I use tofu in my recipe but this isn't traditionally used, instead, beef and eggs are used or simply the egg. But hey, you make what you enjoy and what works for you and your family, that's the benefit of home cooking!
To make this dish you'll need Korean sweet potato noodles. These can be found in Asian markets and they contain two ingredients, sweet potato starch and water. Cooking these are quite simple, you place them in boiling water for 5 minutes, rinse them well under cool water and strain them well. Once fully strained, place them in a bowl and toss with 1 tablespoon of toasted sesame oil. Set aside until the remaining ingredients are cooked.
Begin by cutting tofu into 1-inch strips and place over dishcloth or paper towels and pat down to remove excess water. Set aside and allow all the water to drain completely. Finely mince garlic and slice onions, sliver cabbage into thin strips, julienne carrots, sliced mushrooms and pepper. Try to store them in separate containers or place them in a dish which will allow them to be easily separated as they will be cooked together but will be added to the wok at different times to allow everything to cook appropriately.
In a stainless steel wok or a frying pan, place one tablespoon of avocado oil over medium heat. Once the oil is heated add 1 minced garlic clove, cook for a minute and then add sliced tofu and spread evenly. Cook on one side for approx. 5 minutes until the side is crispy and golden and flip to the second side and cook another 3-5 minutes. Place in a dish and add 2 tablespoons of the noodle marinade over the cooked tofu.
Add another tablespoon of avocado oil to the wok and add the remaining minced garlic and sliced onions. Cook for 3-4 minutes until onion begins to wilt and garlic becomes aromatic. Next, add sliced mushrooms and cabbage and sprinkle with some sea salt, cook until mushrooms begin to release juices 4-5 minutes. I've demonstrated in the pictures below what consistency the onions should be when you add the cabbage and mushrooms and at what point the cabbage and mushrooms are cooked before you add the next ingredient.
Next add, carrots, red peppers and spinach. Cover and cook for 2-3 minutes until they become bright orange and red and the spinach begins to wilt. Next place the noodles over top, place the remaining marinade and add tofu and cook for 3-4 minutes until all the flavours are incorporated.
Remove from the heat and top with toasted sesame seeds. This can be enjoyed immediately, served warm or can be eaten the next day cold or reheated. However you make this, just give it a try and let me know how it turns out.
xx
Lara
- Noodles
- 6 ounces dried Korean sweet potato noodles (1/2 package)
- 1 tablespoon toasted sesame oil
- Noodle marinade
- 1/4 cup soy sauce (non-GMO), tamari or Braggs liquid aminos
- 1 tablespoon coconut sugar
- 1 tablespoon sesame oil
- Tofu and Veggies
- 1 - 20oz package firm tofu pressed and cut into 1-inch strips (I like to use sprouted tofu)
- 2 tablespoons avocado oil (as needed)
- 3 garlic cloves, finely chopped
- 1 large sweet onion, thinly sliced
- 1.5 lb fresh cremini mushrooms thinly sliced
- 3 medium carrots, peeled and cut into 1/2-inch matchsticks
- 4 cups of red or green cabbage
- 4 large handfuls of baby spinach (approx 142g package)
- 1 red bell pepper
- sea salt as needed
- Serving
- 1/3 cup toasted sesame seeds
- Place sweet potato noodles in boiling water for 5 minutes, add sea salt and once cooked, rinse them well under cool water and strain them well. Once fully strained, place them in a bowl and toss with 1 tablespoon of toasted sesame oil. Set aside until the remaining ingredients are cooked.
- Cut tofu into 1-inch strips and place over dishcloth or paper towels and pat down to remove excess water. Set aside and allow all the water to drain completely.
- Finely mince garlic and slice onions, sliver cabbage into thin strips, julienne carrots, sliced mushrooms and pepper. Try to store them in separate containers or place them in a dish which will allow them to be easily separated as they will be cooked together but will be added to the wok at different times to allow everything to cook appropriately.
- In a stainless steel wok or a frying pan, place one tablespoon of avocado oil over medium heat. Once the oil is heated, add 1 minced garlic clove, cook for a minute and then add sliced tofu and spread evenly. Cook on one side for approx. 5 minutes until the side is crispy and golden and flip to the second side and cook another 3-5 minutes. Place in a dish and add 2 tablespoons of the noodle marinade over the cooked tofu.
- Add another tablespoon of avocado oil to the wok and add the remaining minced garlic and sliced onions. Cook for 3-4 minutes until onion begins to wilt and garlic becomes aromatic. Next, add sliced mushrooms and cabbage and sprinkle with some sea salt, cook until mushrooms begin to release juices 4-5 minutes.
- Next add, carrots, red peppers and spinach. Cover and cook for 2-3 minutes until they become bright orange and red and the spinach begins to wilt. Place the noodles over top, place the remaining marinade and add tofu and cook for 3-4 minutes, until all the flavours are incorporated.
- Remove from the heat and top with toasted sesame seeds. This can be enjoyed immediately, served warm or can be eaten the next day cold or reheated.
Korean sweet potato noodle stirfry
Ingredients
- Noodles
- 6 ounces dried Korean sweet potato noodles (1/2 package)
- 1 tablespoon toasted sesame oil
- Noodle marinade
- 1/4 cup soy sauce (non-GMO), tamari or Braggs liquid aminos
- 1 tablespoon coconut sugar
- 1 tablespoon sesame oil
- Tofu and Veggies
- 20oz package firm tofu pressed and cut into 1-inch strips (I like to use sprouted tofu)
- 2 tablespoons avocado oil (as needed)
- 3 garlic cloves, finely chopped
- 1 large sweet onion, thinly sliced
- 5 lb fresh cremini mushrooms thinly sliced
- 3 medium carrots, peeled and cut into 1/2-inch matchsticks
- 4 cups of red or green cabbage
- 4 large handfuls of baby spinach (approx 142g package)
- 1 red bell pepper
- sea salt as needed
- Serving
- 1/3 cup toasted sesame seeds
Instructions
- Place sweet potato noodles in boiling water for 5 minutes, add sea salt and once cooked, rinse them well under cool water and strain them well. Once fully strained, place them in a bowl and toss with 1 tablespoon of toasted sesame oil. Set aside until the remaining ingredients are cooked.
- Cut tofu into 1-inch strips and place over dishcloth or paper towels and pat down to remove excess water. Set aside and allow all the water to drain completely.
- Finely mince garlic and slice onions, sliver cabbage into thin strips, julienne carrots, sliced mushrooms and pepper. Try to store them in separate containers or place them in a dish which will allow them to be easily separated as they will be cooked together but will be added to the wok at different times to allow everything to cook appropriately.
- In a stainless steel wok or a frying pan, place one tablespoon of avocado oil over medium heat. Once the oil is heated, add 1 minced garlic clove, cook for a minute and then add sliced tofu and spread evenly. Cook on one side for approx. 5 minutes until the side is crispy and golden and flip to the second side and cook another 3-5 minutes. Place in a dish and add 2 tablespoons of the noodle marinade over the cooked tofu.
- Add another tablespoon of avocado oil to the wok and add the remaining minced garlic and sliced onions. Cook for 3-4 minutes until onion begins to wilt and garlic becomes aromatic. Next, add sliced mushrooms and cabbage and sprinkle with some sea salt, cook until mushrooms begin to release juices 4-5 minutes.
- Next add, carrots, red peppers and spinach. Cover and cook for 2-3 minutes until they become bright orange and red and the spinach begins to wilt. Place the noodles over top, place the remaining marinade and add tofu and cook for 3-4 minutes, until all the flavours are incorporated.
- Remove from the heat and top with toasted sesame seeds. This can be enjoyed immediately, served warm or can be eaten the next day cold or reheated.
Notes:
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