I tried this glossy sweet potato noodles at one of restaurant in China a couple of years back. It tasted good. Even though the texture is glassy it is not sticky and it tasted a little sweet. When I saw this sweet potato noodle in NTUC, without any hesitation I bought it. I was not sure my rest of the family would like it so I made it a couple of times for my lunch. I had some left over and my son tried it. He loved it. So I decided to make it for dinner. Everyone loved it.
Ingredients
Sweet potato noodles – 300g
Mixed vegetables – 2 cup (Capsicum, carrot, beans)
Onion – 1 (slice it)
Garlic – 5 (chopped finely)
Tomato sauce – 1 tablespoon
Soya sauce – 1 tablespoon
Red chili powder – 1 teaspoon (adjust to your spice level)
Salt to taste
Spring onion – 1 tablespoon
Oil – 1 tablespoon (Sesame oil)
Method:
Heat water, oil & salt for cooking Sweet potato noodle
Cook sweet potato noodles per package instruction.
Drain it and keep it aside. Heat oil, Add garlic and onion Fry till transparent. Add vegetable and required salt close it with lid and cook for 2-3 mins
Remove the lid add chilli powder. Mix well co
ntinue to cook for a min. Add Cooked noodles. Mix well
Add tomato sauce, soya sauce. Mix well. Continue to cook for 2-3 mins. Add spring onion switch it off
Enjoy
3 Replies to “Sweet Potato Vegetable Noodles for Breakfast | Dinner | Brunch Recipes By Veena Theagarajan”
This was fabulous! So yummy. Easy to follow instructions and came overnight super tasty.
I’ve never posted a recipe comment before in my years of cooking but this dish just changed my Life. Thanks, veena.
Sweet potato noodles sound awesome!