4 Serves
45 Mins
4 g
15 g
11 g
Boil the sweet potato glass noodles in a large pot until tender, then drain and rinse under cold water.
Ingredients, vitamins, and health benefits
Sweet Potato Glass Noodles (Dangmyeon)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin E
1 mg / 15 mgVitamin K
179 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
515 mg / 4,700 mgSodium
740 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Using a chefs knife and cutting board, slice the carrots, onions, and shiitake mushrooms into thin strips.
Heat vegetable oil in a wok over medium-high heat and stir-fry the vegetables until just tender.
Add the cooked noodles to the wok, tossing with soy sauce, sesame oil, salt, and black pepper until well combined and heated through.
Garnish with toasted sesame seeds and serve immediately.
Onion
Carrots
Shiitake Mushrooms
Vegetable Oil
Salt
Black Pepper
Sesame Oil
Soy Sauce
Sesame Seeds
Vitamin A
220 µg / 900 µgVitamin C
9 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
179 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
515 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25
g60
g15
g
Italian
ThaiZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g