Sweet Potato Glass Noodles with Veggie Stir Fry
This delectable dish features stir-fried veggies and sweet potato glass noodles, complemented by a seasonal vegetable stir-fry. Tossed in a delightful blend of sweet apricot preserve, soy sauce, and spicy gochujang, it's served atop a bed of fresh spring lettuce mix, accompanied by crispy roasted chickpeas. This dish has spicy, tangy, sweet and salty all in one bit! This has quickly become one of my favorite go-to recipes. I'm excited to share this plant-forward masterpiece during my teaching session at Lake Austin Spa and Resort in April 2024. Yum!
Instructions:
- 8 ounces of mixed seasonal vegetable for the stir-fry
- 1 pack (3.4 ounces) of sweet potato glass noodles
- 3 teaspoons of sesame oil
- 1/4 cup of Tamari or low-sodium soy sauce
- 1/4 cup of rice wine vinegar
- 1 tablespoon of sugar (adjust to taste)
- 2 tablespoons of apricot preserves
- 1/2 teaspoon of gochujang or gochugaru (Korean chili powder)
- 1/2 cup of salad mix of your choice
- Juice of 1 fresh lime, divided
- 1 tablespoon of sesame seeds
- 2 tablespoons of vegetable oil Salt and pepper to taste
- 1 can of chickpeas, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch of cayenne
- 1 tablespoon olive oil
- 1 teaspoon of salt
- ½ teaspoon of pepper
Toasted Spiced Chickpeas Instructions:
Heat oven to 425 F.
Add parchment paper to a baking sheet.
In a bowl, combine drained chickpeas, cumin, paprika, cayenne, olive oil, salt and pepper.
Add the chickpeas to the baking sheet and roast for 25 minutes or until they start popping like popcorn. At 15 mins, toss the chickpeas on the baking sheet and rotate the baking pan.
Add the chickpeas as a topping to the glass noodle stir-fry.
Instructions:
- Bring water to a boil in a medium saucepan for the noodles. Once boiling, add 1 tablespoon of salt and the noodles.
- Boil the noodles for 8 minutes, then drain them and toss them with 1 teaspoon of sesame oil. Set aside.
- In a large sauté pan, heat 1 tablespoon of vegetable oil. Stir-fry the veggies until they are golden brown.
- Add a 1/2 of the fresh lime juice to the stir-fry.
- In a small bowl, mix together sesame oil, soy sauce, rice wine vinegar, sugar, apricot preserve, and gochujang, and the remaing lime juice and incoporate well.
- Add the sauce to the stir-fried veggies and mix thoroughly.
- In a large bowl, combine the salad mix, glass noodles, stir-fried veggies and top with the toasted spice chickpeas.
Toasted Spiced Chickpeas:
Heat oven to 425 F.
Add parchment paper to a baking sheet.
In a bowl, combine drained chickpeas, cumin, paprika, cayenne, olive oil, salt and pepper.
Add the chickpeas to the baking sheet and roast for 25 minutes or until they start popping like popcorn. At 15 mins, toss the chickpeas on the baking sheet and rotate the baking pan.
Add the chickpeas as a topping to the glass noodle stir-fry.
Enjoy!
