by: Roti n Rice

Korean sweet potato noodles and vegetable stir-fry.


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serves: 6

4 oz sweet potato noodles (dangmyeon)

8 oz spinach, ends trimmed and thoroughly washed

1 small carrot, peeled and julienned

1 small red bell pepper, julienned

3 stalks green onions, cut into 2-inch lengths

1 onion, thinly sliced lengthwise

2 cloves garlic, minced

3 tbsp sesame oil

3 tbsp soy sauce

2 tsp sugar

1/4 tsp pepper

1 tbsp toasted sesame seeds

Nutrition Facts

Servings Per Recipe: 6

Amount per Serving

Calories: 174

  • Total Fat: 8 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 543.3 mg
  • Total Carbs: 23.7 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 3.7 g
  • Protein: 2.9 g

how is this calculated?

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1.  Bring a medium pot of water to boil. Add sweet potato noodles. Boil for 5 to 6 minutes.

2.  Drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil and set aside.

3.  In a small bowl, mix 2 tablespoons soy sauce and 2 teaspoon sugar. Set aside.

4.  In a large pan, heat 2 tablespoon sesame oil. Add garlic and onions and fry until just softened, about 1 to 2 minutes.

5.  Add carrots and bell pepper and stir fry for another two minutes.

6.  Add spinach, cooked noodles, pepper, and soy sauce mixture. Cook for another 2 to 3 minutes.

7.  Add green onions and sesame seed. Stir to mix well.

8.  Remove and serve immediately.

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