The name for this quintessential Korean dish literally means “a mixture of vegetables.” The recipe is so easy to customize; just add your favourite veggies, such as bok choy, bean sprouts or zucchini. The sweet potato vermicelli are long, so cut them with kitchen shears to make them easier to eat.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2015
- 280 g sweet potato vermicelli
- 2 tablespoons sodium-reduced soy sauce
- 5 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic minced
- 1 carrots cut in thin strips
- 2 cups sliced stemmed shiitake mushrooms
- 1 sweet red pepper thinly sliced
- 5 green onions cut in 1-1/2-inch (4 cm) lengths
- 1 bunch spinach stemmed and chopped (about 4 cups)
- 2 teaspoons sesame seeds toasted
MethodIn large saucepan of boiling water, cook vermicelli according to package instructions; drain. Using kitchen shears, cut into shorter lengths; toss with 2 tsp each of the soy sauce and sesame oil.
Meanwhile, stir together remaining soy sauce, 2 tsp of the sesame oil and the sugar. Set aside.
In wok or large nonstick skillet, heat remaining sesame oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add carrot, mushrooms, red pepper and green onions; sauté until pepper is tender-crisp, about 2 minutes. Add spinach; sauté just until wilted, about 1 minute. Remove from heat.
In large bowl, toss together vermicelli, carrot mixture and soy sauce mixture. Sprinkle with sesame seeds.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 356 mg
- Sugars 16 g
- Protein 6 g
- Calories 348.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 67 g
- Iron 21.0
- Folate 30.0
- Calcium 9.0
- Vitamin A 72.0
- Vitamin C 92.0