4 Serves
81 Mins
Soak the sweet potato glass noodles in warm water until softened, then boil them in a large pot until tender, drain, and set aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ThaiVitamin E
2 mg / 15 mgVitamin K
313 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
11 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
150 µg / 400 µgCalcium
110 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
1385 mg / 4,700 mgSodium
955 mg / 2,300 mgZinc
4 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
11 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 gUsing a chef's knife and cutting board, julienne the carrots, onions, and shiitake mushrooms, and prepare the spinach.
Heat olive oil in a large frying pan over medium-high heat and stir-fry the vegetables until tender-crisp.
Add the prepared noodles to the frying pan, tossing with the vegetables, and season with salt, pepper, and soy sauce to taste.
Remove from heat, garnish with toasted sesame seeds, and serve hot.
63
g53
g34
g
Japanese.jpg&w=3840&q=75)
Korean