Description
A delicious stir fry featuring sweet potato vermicelli and fresh vegetables, perfect for a quick meal.
Ingredients
Scale
- 200 g sweet potato vermicelli (soaked in warm water for 20 minutes and drained)
- 1 handful spinach (large)
- 1 red bell pepper (sliced)
- 1 yellow onion (sliced)
- ½ head broccoli (chopped)
- 1 cup carrots (cut into matchsticks)
- 1 cup frozen edamame (or a block of cubed tofu, optional)
- 2 cloves garlic (minced)
- 3 tbsp soya sauce
- 2 tbsp hoisin
- 1 lime (juiced)
- ⅓ cup water
- 1 tbsp sesame oil
- Sesame seeds
- Green onion (chopped)
Instructions
- First, prepare the glass noodles. I soak them in warm water for 20 minutes, and then rinse.
- In a large wok or deep skillet, add the vermicelli noodles, spinach, bell pepper, yellow onion, broccoli and carrots. Next, add the garlic, soy sauce, hoisin, water and sesame oil. You can also add edamame or tofu at this time (if using).
- Cover and place on a burner over medium heat for a few minutes. Then uncover, and mix until the noodles and vegetables are soft and warm, approximately 5 minutes. You can add more water as needed throughout the stir fry process to keep the noodles from sticking together.
- Garnish with sesame seeds and chopped green onion as desired. Taste and add more soy sauce or hoisin as needed.
Notes
- This recipe is versatile; feel free to add other vegetables based on your preference.
- For extra protein, tofu can be added.
- Adjust the seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg