Vegetarian sweet potato noodles
Because I have quite a few recipes on my website, I sometimes think that I have already blogged about some, such as this vegetarian sweet potato noodles recipe but that is not the case. This is originally a Korean dish, but I make it in all kinds of ways.
Sweet potato noodles are really delicious and have a different, firmer structure than regular noodles. It is also good to eat cold. This recipe is enough for 3 to 4 people and takes 20 minutes to make.
Vegetarian sweet potato noodles
Ingredients
- Sweet potato noodles (large bag – I use 2/3)
- Spinach (about 400 grams)
- 1 zucchini
- 2 eggs
Herbs
- 3 tablespoons salty (Kikkoman) ketjap
- 2 teaspoons Gochujang chili paste (Korean)
- 3 teaspoons Sesame oil
- 1 onion
- 2 cloves of garlic
- Sesame seeds
- Bring water to the boil and add the noddles for 5 minutes. Drain en rinse with cold water.
- Sauté the onions, garlic with the courgette (zucchini) and add the chili paste.
- Add the noodles en stir fry for a minute.
- Make scrambles eggs with the 2 eggs and add to the noodle mix.
- Serve with sesame seeds sprinkled on top and hoisin sauce on the side.
You can of course make all kinds of vegetables with this noodles, such as pointed cabbage or carrot. Today I choose spinach and zucchini. I start by cooking the sweet potato noodles. I follow the instructions on the package. I boil water and then let the noodles cook for 5 minutes and drain it and rinse everything with cold water. Then the onions and garlic can be fried with the zucchini in some oil together with the chili paste.
Then you can immediately add the noodles and mix it well with the soy sauce and sesame oil. Then immediately add the spinach (raw) and mix it on low until it shrinks a bit.
In the meantime, I make scrambled eggs with the two eggs with some salt and pepper. I serve the dish with hoisin sauce and sesame seeds sprinkled all over.
