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4 Serves
82 Mins
Soak the sweet potato glass noodles in a bowl of warm water until softened, then drain and set aside.
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BhutaneseVitamin E
3 mg / 15 mgVitamin K
196 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
101 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
306 mg / 1,250 mgPotassium
834 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat the cooking oil in a large wok or skillet over medium-high heat.
Add the chopped onion and minced garlic to the wok, sautéing until fragrant and translucent.
Add your choice of protein (beef or chicken) to the wok and cook until browned and fully cooked through.
Toss in the softened sweet potato glass noodles, seasoning with salt and black pepper to taste, and stir-fry until the noodles are well-coated and heated through.
Serve the Sapasui hot in a large serving dish.
3
g27
g8
g
Singaporean
Spanish