SWEET POTATO VERMICELLI NOODLES RECIPES
KOREAN VERMICELLI (GLASS) SWEET POTATO NOODLES WITH ...
Recently, I visited H-Mart International which is a part of a large Korean supermarket chain. After perusing every aisle, I had the urge to try making a dish with a Korean flare. The vermicelli (glass) noodles piqued my interest. In Korean cuisine, glass noodles are usually made from sweet- potato- starch and are called dangmyeon. Since I've made many vermicelli/ cellophane/glass noodle dishes, I thought the Korean version would be something new and learned about a dish called Japchae, which is made from sweet potato noodles, stir fried in sesame oil with vegetables, thinly sliced carrots, onions, spinach, and mushrooms. It is sometimes served with beef, and flavored with soy sauce and sweetened with sugar. Japchae is usually garnished with sesame seeds and may be eaten either hot or cold. I found something to use as a base and used the vegetables that I had on hand. No mushrooms or spinach, but had daikon, baby bok choy and snow peas. First, I decided to shred both carrots and daikon on my spiral vegetable slicer and made a vegetable "noodle" topping. Right before serving, I added a touch of ponzu. Since I had baby bok choy and snow peas in my fridge, I used both as vegetables to accompany the carrot and daikon noodles as the vegetables in the dish. And, of course, I used fresh garlic, fresh ginger, reduced-sodium soy sauce, and toasted sesame seeds which are typical staples in most Asian dishes. I sautéed the vegetables in canola oil and added the sesame oil later because it is very powerful, at least I think it is. For the "heat" I offered red pepper or chili oil for each guest to select how "hot" they wanted their serving to be. I can't say this is an authentic Korean dish, but using the sweet potato noodles was a new and a fun product to try.
Provided by Cecelia Heer
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Number Of Ingredients 17
Steps:
- The Noodles: Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 10 minutes, then drain in a colander and rinse under cold water until cool. Place noodles in a large serving bowl and cut into 8-inch pieces. The Carrot and Daikon "Noodles": Blanch the carrots in boiling water for 30 seconds and then shock in ice water. Drain carrots and dry. After shredding daikon, rinse, drain and dry. Combine both carrot and daikon and set aside. This will be a "topping" for the dish. The Ponzu will be added and mixed later before serving. The Vegetables: Heat canola oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke. Stir-fry onion and snow peas until onion is softened, about two minutes. Add the rice wine, garlic and ginger and cook for another two minutes. Add the baby bok choy, sesame oil, soy sauce and sugar. Cook for a few minutes more, until most of the liquid is absorbed. Add the glass noodles to pan and combine. Top with shredded carrot and daikon "noodle" mixture that has been tossed in the ponzu. Sprinkle with sesame seeds as a garnish. Serve with desired condiments, such as soy sauce, red chili pepper, chili sauce or chili oil. Or just by itself.
Nutrition Facts : ServingSize 191 g, Calories 217, FatContent 17.43 g, TransFatContent 0.01 g, SaturatedFatContent 2.25 g, CholesterolContent 0 g, SodiumContent 1849 g, CarbohydrateContent 12.49 g, FiberContent 2.9 g, SugarContent 4.07 g, ProteinContent 4.59 g
KOREAN SWEET POTATO NOODLES (JAPCHAE) RECIPE | ALLRECIPES
If you like Asian-inspired noodle dishes, you will love Korean japchae. You would never know that these satisfying noodles are made from sweet potatoes and are gluten free! Serve with kimchi as a garnish.
Provided by A Day In the Kitchen
Categories World Cuisine Asian
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
- Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
- Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
- Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
- Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.
Nutrition Facts : Calories 282.9 calories, CarbohydrateContent 33 g, CholesterolContent 47.8 mg, FatContent 9.9 g, FiberContent 1.2 g, ProteinContent 14.2 g, SaturatedFatContent 2.3 g, SodiumContent 909.6 mg, SugarContent 8.5 g
More about "sweet potato vermicelli noodles recipes"
KOREAN VERMICELLI (GLASS) SWEET POTATO NOODLES WITH ...
Recently, I visited H-Mart International which is a part of a large Korean supermarket chain. After perusing every aisle, I had the urge to try making a dish with a Korean flare. The vermicelli (glass) noodles piqued my interest. In Korean cuisine, glass noodles are usually made from sweet- potato- starch and are called dangmyeon. Since I've made many vermicelli/ cellophane/glass noodle dishes, I thought the Korean version would be something new and learned about a dish called Japchae, which is made from sweet potato noodles, stir fried in sesame oil with vegetables, thinly sliced carrots, onions, spinach, and mushrooms. It is sometimes served with beef, and flavored with soy sauce and sweetened with sugar. Japchae is usually garnished with sesame seeds and may be eaten either hot or cold. I found something to use as a base and used the vegetables that I had on hand. No mushrooms or spinach, but had daikon, baby bok choy and snow peas.
First, I decided to shred both carrots and daikon on my spiral vegetable slicer and made a vegetable "noodle" topping. Right before serving, I added a touch of ponzu.
Since I had baby bok choy and snow peas in my fridge, I used both as vegetables to accompany the carrot and daikon noodles as the vegetables in the dish. And, of course, I used fresh garlic, fresh ginger, reduced-sodium soy sauce, and toasted sesame seeds which are typical staples in most Asian dishes.
I sautéed the vegetables in canola oil and added the sesame oil later because it is very powerful, at least I think it is. For the "heat" I offered red pepper or chili oil for each guest to select how "hot" they wanted their serving to be.
I can't say this is an authentic Korean dish, but using the sweet potato noodles was a new and a fun product to try.
From m.cookeatshare.com
Reviews 4
Total Time 55 minutes
Cuisine Asian
Calories 217 per serving
From m.cookeatshare.com
Reviews 4
Total Time 55 minutes
Cuisine Asian
Calories 217 per serving
- The Noodles: Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 10 minutes, then drain in a colander and rinse under cold water until cool. Place noodles in a large serving bowl and cut into 8-inch pieces. The Carrot and Daikon "Noodles": Blanch the carrots in boiling water for 30 seconds and then shock in ice water. Drain carrots and dry. After shredding daikon, rinse, drain and dry. Combine both carrot and daikon and set aside. This will be a "topping" for the dish. The Ponzu will be added and mixed later before serving. The Vegetables: Heat canola oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke. Stir-fry onion and snow peas until onion is softened, about two minutes. Add the rice wine, garlic and ginger and cook for another two minutes. Add the baby bok choy, sesame oil, soy sauce and sugar. Cook for a few minutes more, until most of the liquid is absorbed. Add the glass noodles to pan and combine. Top with shredded carrot and daikon "noodle" mixture that has been tossed in the ponzu. Sprinkle with sesame seeds as a garnish. Serve with desired condiments, such as soy sauce, red chili pepper, chili sauce or chili oil. Or just by itself.
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JAPCHAE (KOREAN STIR-FRIED SWEET POTATO NOODLES) RECIPE ...
Prep everything then sauté the vegetables and throw in the cooked noodles...that's it! Note: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean “cold noodles”, which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets. This recipe was featured as part of Chowhound's "Easy Weeknight Vegetarian Main Dishes".
From food.com
Total Time 50 minutes
Calories 305.9 per serving
From food.com
Total Time 50 minutes
Calories 305.9 per serving
- Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.
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SWEET POTATO NOODLES (JAPCHAE) RECIPE | EPICURIOUS
_Japchae_ is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. They are incredibly chewy but healthy and delicious. This recipe works as a side dish (_banchan_) or can even be served as an appetizer or light snack.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
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Making jap chae, a traditional Korean dish made with glossy sweet potato noodles, is a great way to use whatever protein or vegetables you have in your fridge: Swap in bell peppers, alliums, tofu or even thinly sliced steak. Slideshow: Noodle Salads
From foodandwine.com
Total Time 1 hours 15 minutes
Category Vermicelli
From foodandwine.com
Total Time 1 hours 15 minutes
Category Vermicelli
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