This sweet dish is sure to travel your family’s tastebuds to Korea! Travel may be limited right now but we can still experience it’s flavours through the foods we bring to the table.

Photo Courtesy Mike Stack

INGREDIENTS

2 zucchinis, ribbons or julienned
2 carrots, julienned
1 large yellow onion, sliced
1 package of cremini mushrooms, thinly sliced 1⁄4 cup of chopped green onions

1 package of sweet potato starch noodles 3 Tbsp of soya sauce
1⁄4 cup of vegetable broth
2 Tbsp of sesame oil

For Serving (optional):

Chopped romaine Sliced avocado Chopped cucumber Kimchi

Sesame Seeds

DIRECTIONS

Heat a large pot of water for the sweet potato noodles and follow instructions on the package.

In a wok or large frying pan, heat the vegetable broth until it’s bubbling. Add sliced onions and cook until translucent. Add the carrots and mushrooms and cook for another 2 minutes, then toss in zucchini ribbons and green onions.

Once vegetables are tender, add in soya sauce and sweet potato noodles and cook for another 2 minutes and then turn off heat.

Drizzle sesame oil over the noodles and veggies and toss well.

Serve noodles on a bed of romaine. Top noodles with chopped cucumber, avocado, sesame seeds. Serve with homemade or store- bought kimchi on the side and enjoy!

Serves 4. Nutritional information per serving: Calories 171; Fat 7g; Carbohydrates 24g; Protein 4g

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