SWEET POTATO NOODLES (JAPCHAE)
Provided by Cecilia Hae-Jin Lee
Categories Beef Dinner Lunch Meat Noodle Dairy Free Peanut Free Tree Nut Free Kosher
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.
SWEET POTATO NOODLES WITH BEEF AND MUSHROOMS (JAPCHAE)
Japchae is the perfect Korean dish to serve at a big party. This stir-fry favorite uses glassy sweet potato noodles that absorb the flavors of the beef, soy and sesame while retaining their unique texture. The beef can be substituted with shrimp, pork or even just more veggies.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the beef in a medium bowl with 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon minced garlic and mix until the meat is completely coated. Set aside.
- Put the shiitake mushrooms in a small bowl and pour in enough hot water to cover. Set aside to soften for 25 minutes. Remove the softened mushrooms from the liquid, slice thinly and set aside.
- Heat 2 tablespoons sesame oil in a large skillet. Add 2 tablespoons minced garlic, the shiitake mushrooms, shishito peppers, carrots, onions and red bell peppers and cook until slightly soft but still crunchy, for 3 minutes. Add 2 tablespoons soy sauce and continue to cook for an additional minute. Transfer to a bowl and set aside. Set the skillet aside for cooking the beef.
- Prepare a medium bowl of ice water. Bring a medium saucepan of salted water to a boil, and then add the spinach and cook for 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain the spinach and squeeze with your hands to remove the excess liquid. Roughly chop and set aside.
- In the same pan of boiling water, add the noodles and cook according to the package directions. Drain the noodles in a strainer and rinse thoroughly with cold water. Add 2 tablespoons sesame oil to the noodles and toss with your hands or tongs so they are well coated and do not stick together. Leave the noodles in the strainer and set aside.
- Place the reserved skillet over medium-high heat and cook the beef with the marinade until brown, for 3 to 4 minutes.
- Combine the noodles, vegetables and beef in a large bowl. Add the remaining 7 tablespoons sesame oil, 7 tablespoons soy sauce, 1/4 cup brown sugar, the remaining garlic, the mirin, fish sauce, rice vinegar and black pepper. Mix together, using your hands or tongs, until all the ingredients are incorporated.
- Transfer to a large serving bowl and sprinkle with sesame seeds.
SOUTHWESTERN SWEET POTATO NOODLE BOWLS
This is a delicious fun way to serve Sweet Potatoes. The salad tastes amazing and looks like something that you would order at a high-end restaurant. This is a macro friendly dish
Provided by fxf3228
Categories Low Cholesterol
Time 35m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.).
- For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
- Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
- Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2-3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
- Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.
Nutrition Facts : Calories 440.8, Fat 27, SaturatedFat 3.9, Sodium 63.3, Carbohydrate 45, Fiber 16.2, Sugar 5.5, Protein 11.7
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