SWEET POTATO VERMICELLI RECIPE 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
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.
Provided by Cecilia Hae-Jin Lee
Yield Makes 4 or 5 servings
Number Of Ingredients 14
Steps:
- Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
- Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
- In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
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STIR-FRIED SWEET POTATO NOODLES (JAP CHAE) RECIPE - JUDY ...
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
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Total Time 1 hours 15 minutes
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- Add the noodles to the wok in batches, stirring well after each addition. Add the sauce and stir-fry until the noodles are warmed through, 3 minutes. Add the cooked shrimp and their juices to the wok along with half of the sliced egg and toss gently. Transfer the jap chae to bowls; garnish with the remaining egg, the scallion and black sesame seeds.
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HOT AND SOUR NOODLES- SUAN LA FEN | CHINA SICHUAN FOOD
One of the most famous Sichuan style hot and sour sweet potato noodles. This hot and sour sweet potato noodle is the most common and super yummy Chinese street food.
From chinasichuanfood.com
Reviews 5
Total Time 35 minutes
Category staple
Cuisine Sichuan
Calories 367 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 35 minutes
Category staple
Cuisine Sichuan
Calories 367 kcal per serving
- Cook soaked sweet potato noodles around 5-8 minutes until you can break the noodles (or follow the instruction on the package). Transfer the noodles out to the serving bowls and then add top with pickled vegetables, roasted peanuts and chopped spring onions and coriander. Serve hot!
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SWEET POTATO PILAF RECIPE: HOW TO MAKE IT
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. —Courtney Stultz, Weir, Kansas
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Side Dishes
Calories 156 calories per serving
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Side Dishes
Calories 156 calories per serving
- Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.
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SALMON VEGGIE SWEET POTATO VERMICELLI STIR-FRY - SEAFOOD ...
[tabby title="Salmon veggie sweet potato vermicelli stir-fry"]
Time spent chopping fresh veggies is well worth the effort for this super quick 5-minute stir-fry, that tastes amazing. This salmon veggie sweet potato vermicelli stir-fry is also low carb, gluten-free and very cost-effective and very easy to prepare.
Keeping your body in tip-top condition has never been so tasty!
Ashleigh Feltham (MNutrDiet)
This is no ordinary stir fry, starting with the star ingredient Safcol Salmon in Springwater. A great source of anti-inflammatory omega 3 fat. Salmon also contains iron, which is needed for optimal immune system function and is needed to transport oxygen around your body. Salmon has antioxidants too! These help to fight off free radicals which can cause damage and disease to the cells of your body. Salmon is a good source of iodine which helps keep your thyroid healthy as well as B12 and choline needed for normal central nervous system function.
Eggs add to the protein that the salmon provides as well as more B12, choline, iodine, and selenium. The yolk contains vitamin A which helps your immune system function at its best as well as keeps your eyesight working well. Sesame oil adds more antioxidants to the meal as well as another unsaturated fat which helps your cholesterol levels remain optimal.
Garlic and onions are key vegetables to support your immune system. Ginger adds antioxidants as well as anti-inflammatory properties which can help soothe your gut. Carrots add fibre, as well as vitamin A, and capsicum adds vitamin C to further increase the support your immune system will receive from this meal.
Cabbage is a great source of vitamin K. This fat-soluble vitamin is needed for your blood to clot normally and plays an important role in keeping your bones strong. Cabbage is also a great source of potassium, needed for healthy blood pressure and folate which is vital for DNA synthesis and repair. Bean sprouts are a good source of fibre and vitamins A and C. Sugar snap peas are especially high in soluble fibre, and this type of fibre is needed to help keep your cholesterol levels healthy by drawing the cholesterol out of your body rather than letting it be reabsorbed. This is the gold medallist of all stir-fries.
[post-views]
[tabbyending]
From seafoodexperts.com.au
Reviews 4.8
Total Time 35 minutes
Cuisine International
Calories [] per serving
Keeping your body in tip-top condition has never been so tasty!
Ashleigh Feltham (MNutrDiet)
This is no ordinary stir fry, starting with the star ingredient Safcol Salmon in Springwater. A great source of anti-inflammatory omega 3 fat. Salmon also contains iron, which is needed for optimal immune system function and is needed to transport oxygen around your body. Salmon has antioxidants too! These help to fight off free radicals which can cause damage and disease to the cells of your body. Salmon is a good source of iodine which helps keep your thyroid healthy as well as B12 and choline needed for normal central nervous system function.
Eggs add to the protein that the salmon provides as well as more B12, choline, iodine, and selenium. The yolk contains vitamin A which helps your immune system function at its best as well as keeps your eyesight working well. Sesame oil adds more antioxidants to the meal as well as another unsaturated fat which helps your cholesterol levels remain optimal.
Garlic and onions are key vegetables to support your immune system. Ginger adds antioxidants as well as anti-inflammatory properties which can help soothe your gut. Carrots add fibre, as well as vitamin A, and capsicum adds vitamin C to further increase the support your immune system will receive from this meal.
Cabbage is a great source of vitamin K. This fat-soluble vitamin is needed for your blood to clot normally and plays an important role in keeping your bones strong. Cabbage is also a great source of potassium, needed for healthy blood pressure and folate which is vital for DNA synthesis and repair. Bean sprouts are a good source of fibre and vitamins A and C. Sugar snap peas are especially high in soluble fibre, and this type of fibre is needed to help keep your cholesterol levels healthy by drawing the cholesterol out of your body rather than letting it be reabsorbed. This is the gold medallist of all stir-fries.
[post-views]
[tabbyending]From seafoodexperts.com.au
Reviews 4.8
Total Time 35 minutes
Cuisine International
Calories [] per serving
- Stir in the sugar snap peas, spring onions, salmon and chilli sauce (if using it). Cook until the salmon is hot and the peas turn bright green. Just before serving add the bean sprouts and strips of omelette. Serve hot with extra sriracha chilli sauce.
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From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Vietnamese
Cuisine Asian, Vietnamese
Calories 658.7 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category World Cuisine, Asian, Vietnamese
Cuisine Asian, Vietnamese
Calories 658.7 calories per serving
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Total Time 1 hours 16 minutes
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Total Time 1 hours 16 minutes
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