Korean Sweet Potato Noodle & Veggie Stir-Fry Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 35 min · vegetarian, vegan, dairy-free

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Ingredients

• 4 oz Sweet potato noodles (dangmyeon)
• 1 medium Carrots
• 1 Bell peppers (mixed colors)
• 1 large Zucchini
• 2 Garlic cloves
• 1 tbsp Sesame oil
• 1 1/2 tbsp Soy sauce (gluten-free)
• 1/2 tbsp Gochujang (Korean chili paste, gluten-free)
• 2 Green onions
• 1/2 tbsp Sesame seeds

Method (tap to check — screen stays awake)

1. Cook the sweet potato noodles according to package instructions. Drain and set aside.
2. While noodles cook, dice carrots, bell peppers, and zucchini into thin strips. Mince garlic and chop green onions.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
4. Add carrots, bell peppers, and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. In a small bowl, whisk together soy sauce, Gochujang, and a tablespoon of water. Pour over vegetables and stir to combine.
6. Add cooked noodles to the skillet and toss everything together to coat evenly. Cook for another 2-3 minutes to heat through.
7. Remove from heat and garnish with chopped green onions and sesame seeds.
8. Serve hot in bowls, optionally with extra sesame seeds or sliced green onions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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