I have always been a fan of Glass Noodle dishes from Thailand. Yum Woon Sen, a cold salad made with Mung Bean Noodles, lime, cilantro, chili peppers, red onions and a protein like tofu, pork or chicken. Pad Wood Sen, made with the same Mung Bean Noodles is warm and often has a kind of a light gravy sauce. Because I don’t really eat grains and legumes any more and I was so excited to discover Sweet Potato Noodles which hail from Korea and are a slow releasing starch, low in carbs and diabetic safe. They are a little bit thicker than the Mung Bean Noodles but have the same slippery, chewy and glassy texture the Thai noodles have and I absolutely love them. I first developed this recipe for my cook book, Easy Green Organic in 2010 with the traditional Thai noodle, soy sauce and Snap Peas, all Plant Paradox (low-lectin) no- nos. I have modified the recipe to accommodate changing dietary needs. This stir-fry is chock full of vegetables and full of flavor and in my opinion does not need a protein added. This dish is super easy and a great main dish. Serve warm or room temperature. Perfect for a pot-luck. 

Serves 6-8 / Prep Time 20 minutes / Cook Time 20 minutes / Total Time 40 minutes

Gather

12 ounce/ 340 gram bag Korean Sweet Potato Noodles (cook according to instructions on package).

1/4 cup/ about 59 ml sesame oil (un-toasted) plus another 1/4 cup/ 59 ml sesame or olive oil

1 tablespoon/ about 13 grams minced garlic

2 teaspoons/about 8.4 grams peeled and minced fresh ginger

3.2 ounces/about 93 grams fresh Shiitake mushrooms, stemmed and thinly sliced

1 cup/about 237 grams carrots, peeled and grated in large holes or julienned

1.5 cups/about 355 grams asparagus, sliced on a diagonal about 1 inch/ 2.54 cm long pieces

1 cup/about 237 grams of purple cabbage, thinly chopped

2 scallions, sliced on a diagonal about 1 inch/ 2.54 cm long pieces

1/3 cup / 80 ml Coconut aminos

1 lime juiced

2 tablespoons/ about 36 ml toasted sesame oil

2 tablespoons/ about 26 grams roughly chopped fresh cilantro

Salt to taste

Optional:
If you include fish into your diet, you can also add Nuoc Mam (fish sauce) at the end. Just sprinkle a little in as a little goes a long way.

Make

After preparing the sweet potato noodles according to package instructions, place into a bowl and coat the noodles thoroughly so they don’t stick together with the un-toasted sesame or olive oil. Set aside.

Heat the un-toasted sesame oil in a large wok or saute pan on medium heat. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the shiitake mushrooms, carrots and asparagus and cook until veggies are some what soft about 6-8 minutes. Add the cabbage and stir continuously another 2-3 minutes. Crank up the heat to a high flame. Add the noodles and then the coconut aminos and lime juice, stir and mix the veggies well with the noodles. Add the scallions, sesame oil, and stir. Then add the cilantro and black sesame oil. Stir till well incorporated. 

Transfer to a bowl and garnish with more sesame seeds, fresh cilantro leaves, edible flowers and lime wedges. Serve immediately.

Recipe developed by Anna Getty of Amalgam Kitchen.

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