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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2010 kcal 101 %
- Fat 126 g 193 %
- Saturated 13 g 66 %
- Carbs 195 g 65 %
- Fiber 18 g 71 %
- Protein 38 g 75 %
- Cholesterol 0 mg 0 %
- Sodium 3129 mg 130 %
- Calcium 299 mg 30 %
- Magnesium 325 mg 77 %
- Potassium 2563 mg 55 %
- Iron 10 mg 55 %
- Zinc 6 mg 57 %
- Phosphorus 695 mg 99 %
- Vitamin A 1327 µg 147 %
- Vitamin C 66 mg 73 %
- Thiamin (B1) 1 mg 53 %
- Riboflavin (B2) 1 mg 78 %
- Niacin (B3) 15 mg 91 %
- Vitamin B6 1 mg 90 %
- Folate equivalent (total) 486 µg 122 %
- Vitamin B12 0 µg 0 %
- Vitamin D 1 µg 5 %
- Vitamin E 34 mg 228 %
- Vitamin K 918 µg 765 %
Korean Vegetable and Noodle Stir-Fry
Ingredients
- 170g (6 oz) Dangmyun (Sweet Potato Starch Vermicelli)
- 170g (6 oz) Spinach - roots trimmed
- 2 cloves Garlic - minced
- ½ medium White Onion - sliced
- 1 medium Carrot - cut into matchsticks
- ½ Red or Yellow Bellpepper - sliced thinly
- 5 Dried Shiitake Mushrooms - soaked and sliced thinly
- 3 Green Onions (green parts only) - cut into 1-inch pieces
- 80g (3oz) Enoki Mushrooms (Optional) - cleaned and roots trimmed
- 1 tablespoon + 1 teaspoon Sesame Oil
- 3 tablespoon + 1 teaspoon Soy Sauce (or Tamari for gluten-free soy sauce)
- 1 tablespoon + 1 teaspoon Honey (or sweetener of choice)
- Sea Salt
- Grapeseed Oil
- Sesame Seeds for garnish - toasted
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