Korean "Glass Noodles" (sweet potato noodles) With Chicken and Veggies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 Servings

Ingredients

  • 8 ounces sweet potato noodles

  • 1 teaspoon sesame oil divided

  • 1/4 cup soy sauce

  • 2 teaspoons agave nectar or honey

  • 1 teaspoon canola oil

  • 1 boneless skinless chicken breast, cut into 3/4-inch pieces

  • 1/2 red bell pepper thinly sliced & cut in half

  • 2 medium carrots peeled & cut into matchsticks

  • 2 garlic cloves minced

  • 1 cup packed fresh spinach

Instructions

  • Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, 5 to 6 minutes. Drain and rinse the noodles with cold water until they are cool. Toss with ½ teaspoon sesame oil.

  • In a medium bowl, whisk together the soy sauce and agave nectar.

  • Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is barely cooked through.

  • Add the red bell pepper and carrots, and cook for 1 minute. Add the garlic and spinach, and cook until the spinach is just wilted.

  • Add the cooked noodles, soy sauce mixture and ½ teaspoon sesame oil to the skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Serve hot.

  • Alternatively, toss the noodles, sauce and sesame oil with the vegetables, but don’t reheat the mixture. Serve at room temperature.

Nutrition

Serving: 0.25of Recipe | Calories: 283.7kcal | Carbohydrates: 53.8g | Protein: 11.1g | Fat: 3g | Saturated Fat: 0.3g | Cholesterol: 20.3mg | Sodium: 1013mg | Potassium: 204.2mg | Fiber: 1.5g | Sugar: 5.8g

Source: cookincanuck.com

Richard GoodpastureComment