Korean Spicy Sweet Potato Noodles Recipe

About this recipe

A vibrant noodle stir-fry featuring chewy sweet potato noodles, colorful vegetables, and a tangy gochujang sauce. Packed with protein and flavor for a satisfying dinner.

Ingredients

• 300G All Plants Sweet Potato Noodles
• 1 piece Yellow Bell Pepper
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Schwartz Sesame Seeds
• - Jalpur Soya Chunks
• 50G Black Garlic Cloves, 50G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes until softened, then drain and squeeze out excess water.
2. 2. Cook the sweet potato noodles according to package instructions, then drain and set aside.
3. 3. Peel and cut the carrot into thin matchsticks, and slice the red bell pepper into strips.
4. 4. Mince the garlic cloves and chop the green onions finely, separating the green and white parts.
5. 5. Heat neutral oil in a large skillet over medium heat and sauté the garlic and white parts of green onions for 1 minute.
6. 6. Add the soy chunks to the skillet and cook for 3-4 minutes until lightly browned.
7. 7. Stir in the carrot and bell pepper, cooking for 3 minutes until slightly softened.
8. 8. Mix gochujang paste, soy sauce, sesame oil, rice vinegar, and water in a bowl to create the sauce.
9. 9. Pour the sauce into the skillet and toss until the vegetables and soy chunks are evenly coated.
10. 10. Add the cooked sweet potato noodles and baby spinach, stirring for 2-3 minutes until spinach wilts.
11. 11. Garnish with sesame seeds and the green parts of the chopped green onions.
12. 12. Serve hot and enjoy the flavorful noodle stir-fry.