Description
A delicious and gluten-free stir-fry featuring sweet potato glass noodles and flavorful ingredients.
Ingredients
Scale
- 8 oz Sweet Potato Glass Noodles (Dangmyeon)
- 1 lb Beef (or Chicken/Tofu)
- 2 cups Spinach
- 1 cup Carrots (Thinly sliced)
- 1 cup Bell Peppers (Use a mix of colors)
- 1 medium Onion (Yellow or red)
- 4 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 2 tbsp Green Onions (Finely sliced)
Instructions
- Soak the sweet potato glass noodles in warm water for about 30 minutes until softened.
- Heat a tablespoon of oil in a large skillet or wok, stir-fry selected protein until golden brown, about 5-7 minutes, and set aside.
- Add a splash more oil if needed, then sauté spinach, carrots, bell peppers, and onions for 3-4 minutes until tender.
- Add softened noodles and cooked protein to the pan. Pour in soy sauce and sesame oil, and toss gently for another 5-7 minutes.
- Taste and adjust seasoning; garnish with green onions before serving warm.
Notes
- This recipe is naturally gluten-free.
- Choose tender cuts of meat for the best results.
- Baby spinach is sweeter than regular spinach.
- Feel free to use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg