#sweetpotatonoodles

[chefilona]

CHEF ILONA: Rice Paper & Sweet Potato Noodle Dumplings!

Let’s play with some new ingredients for our pantry!

Cooking at home can become monotonous from time to time. We get stuck in a routine that starts to feel like a rut. In my experience, just like travel, experiencing new ingredients can help bring feelings of renewal to our everyday existence.

The recipe I am sharing with you today is for rice paper dumplings. It is a very approachable place to start learning how to make dumplings. There are no complicated folds or dough to work with. A robust, plant-based filling is wrapped in rice paper bundles and then pan fried.

Rice paper

Rice paper is made often from a combination of rice flour and tapioca starch. It is formed into circles or squares just slightly thicker than a sheet of paper. To use rice paper, simply slide the sheet into a large bowl of cold water until it just becomes pliable. It can be used to make fresh rolls without any other additional cooking required, or it can be pan-fried as I am doing with the dumpling recipe today.

Sweet potato noodles

When we think of sweet potato, most often we think of holiday meals and the colour orange, but sweet potato noodles could not have less association to either concept. Korean sweet potato noodles, or Korean glass noodles are made from sweet potato starch and water and are gluten free. The noodles are sold dried in bundles and once they are cooked, they have a wonderfully chewy and light texture. To cook sweet potato noodles, bring a large pot of water to a boil for about four to five minutes. Drain the noodles well and rinse the cooked noodles under cold water immediately. Once the noodles are cooled, toss the noodles with some sesame oil or vegetable oil so that they don’t stick together.

Toasted sesame seeds

This sounds almost too simple but buying the sesame seeds already toasted makes such a handy addition to many applications. Typically, toasted sesame seeds are a Korean or Japanese product that can be found in grocery stores in larger city centres or readily at any Asian grocer. Toasted sesame seeds lend a greater flavour than its untoasted counterpart. I like to add it to soups, noodle salads, and when the seeds are mixed with honey and Dijon mustard makes a perfect glaze for fish, chicken, or pork.

Rice paper dumplings Created by Chef Ilona Daniel Makes 12 dumplings

24-26 rice paper sheets

1 package firm tofu, crumbled by hand and squeeze out any excess water

1 package (227 g) cremini mushrooms, very finely diced (brunoise)

½ cup grated carrots

1 cup finely grated coleslaw mix or grated green cabbage

2 spring onions, finely sliced

4 garlic cloves, minced

2 Tbsp grated or minced ginger

1 cup sweet potato noodles, cooked and cut into 2 cm pieces

2 tbsp soy sauce

1 Tbsp toasted sesame seeds

4 Tbsp cilantro, chopped

2 Tbsp vegetarian hoisin sauce

1 tsp sesame oil

Pinch of white pepper

Oil for frying

Directions: In a large pan, sauté mushrooms for a few minutes in oil. Once browned, add all the vegetables (except cilantro and green onion) and tofu. Add in the sweet potato noodles, soy sauce, hoisin sauce, sesame seeds and a pinch of white pepper along with a dash of sesame oil, stir through and take off the heat. Stir in chopped green onion and cilantro.

While the filling cools in the fridge, prepare a dumpling building station. You will need: a bowl of water and a dampened cutting board.

To assemble: Slide a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket. Repeat this process so the dumpling is double wrapped. Continue to repeat this process until all 12 of the dumplings have been assembled. Pan fry the dumplings in vegetable oil for a few minutes on each side over medium heat until lightly golden.

Serve with your favourite dipping sauce. I really like sweet chilli sauce with these dumplings.

[chrislai88]

Home made chicken, mushroom & veggie japchae to close out a busy week👍 . . . #chickenthighfillets #assortedmushrooms #sweetpotatonoodles #sweetpotatonoodlestirfry #japchae #homemade #homecooked #koreanfood #freshingredients #healthyeating #lowfat #lowcarb #lowsalt #yummyfood #sogood #simplebutdelicious #foodyum #foodpic #foodstagram https://www.instagram.com/p/B4UJnHBg_1W/?igshid=18f04ixo0kbwa

[chrislai88]

Seafood japchae with heat🌶🌶 . . . #seafood #marinaramix #japchae #sweetpotatonoodles #babywombok #celery #garlic #springonions #sesameseeds #koreanfood #koreanstyle #homecooked #offthecuffcooking #delicious #mondaynight #dinner #athome #quickandeasymeal #simplicity #sodamngood #foodlover #homecooking #foodnom #foodstagram #healthyeating #diabetesfriendlyrecipes https://www.instagram.com/a_sydney_home_cook/p/BvJKmmHg5lC/?utm_source=ig_tumblr_share&igshid=1knasr8yv391d

[aliendsunite]

A healthier twist on the classic Pad Thai, this version uses sweet potato noodles for a gluten-free and nutrient-rich alternative. Packed with vegetables and topped with crunchy peanuts and fresh cilantro, it's a flavorful and satisfying meal.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup bean sprouts. 2 green onions, chopped. 1/4 cup chopped peanuts. 1/4 cup chopped cilantro. 1 lime, cut into wedges. 2 eggs, beaten. 3 tablespoons soy sauce. 2 tablespoons tamarind paste. 2 tablespoons brown sugar. 1 tablespoon rice vinegar. 1 teaspoon chili flakes optional.

Instructions: In a small bowl, mix soy sauce, tamarind paste, brown sugar, rice vinegar, and chili flakes if using. Set aside. Heat vegetable oil in a large skillet over medium heat. Add garlic and onion, saut until fragrant. Add bell pepper and carrot, cook for 2-3 minutes until slightly softened. Push vegetables to one side of the skillet, pour beaten eggs onto the empty side. Scramble until cooked through. Add sweet potato noodles, bean sprouts, and prepared sauce to the skillet. Toss everything together until noodles are coated in the sauce and heated through, about 5 minutes. Remove from heat and stir in green onions. Serve hot garnished with chopped peanuts, cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sama Africa

[heartvibess]

A delicious and healthy Paleo-friendly dish made with spiralized sweet potato noodles seasoned with garlic, paprika, and cumin.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon ground cumin. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Add sweet potato noodles to the skillet and toss to coat with the garlic and oil. Season with paprika, ground cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the noodles are tender but still slightly firm. Garnish with chopped parsley before serving. Enjoy your Paleo Sweet Potato Noodles!

Prep Time: 15 minutes

Cook Time: 10 minutes

bring strapped to peoria

[andrearosu]

This Two Egg Omelette with Tahini Sweet Potato Noodles is a delicious and nutritious paleo breakfast option. It combines the creaminess of tahini with the sweetness of sweet potato noodles, all wrapped up in a fluffy omelette. Perfect for a satisfying start to your day!

Ingredients: 2 large eggs. 1 medium sweet potato, spiralized into noodles. 2 tablespoons tahini. 1/4 cup cherry tomatoes, halved. 1/4 cup fresh spinach leaves. 1/4 teaspoon ground paprika. Salt and pepper to taste. 1 tablespoon olive oil for cooking.

Instructions: Beat the eggs until they are well-beaten in a bowl. Add paprika, salt, and pepper for seasoning. In a skillet over medium heat, warm the olive oil. After adding the sweet potato noodles, saut them for three to four minutes, or until they begin to soften. Pour the beaten eggs into the side of the skillet that has the sweet potato noodles pushed to one side. Allow them to cook for one or two minutes, or until the edges begin to firm. Cook for a further two to three minutes, or until the omelette is set on the bottom but still slightly runny on top, after gently folding the sweet potato noodles over the eggs. Top one half of the omelette with halved cherry tomatoes and fresh spinach leaves. Pour tahini over the top. Form the omelette into a half-moon shape by gently folding the other half over the toppings. Simmer for one more minute to slightly melt the tahini and reheat the toppings. Transfer the omelette to a platter, slit it in half, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

karatenokacins

[the-pournival]

Spiralized sweet potato noodles are the star of this tasty and nourishing Paleo dish, which is sauted in a flavorful sesame garlic sauce.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1/4 cup coconut aminos. 1 tablespoon sesame seeds. 2 green onions, thinly sliced. 1/4 cup chopped cilantro. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste.

Instructions: Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and saut for 1-2 minutes until fragrant. Add the spiralized sweet potato noodles to the skillet and stir-fry for about 5-7 minutes until they start to soften but are still slightly crisp. Pour in the coconut aminos and sesame seeds, and continue to stir-fry for another 2-3 minutes until the noodles are tender and well-coated with the sauce. Season with salt, pepper, and red pepper flakes if using. Garnish with sliced green onions and chopped cilantro. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kinta Selatan

[xpisigma]

This recipe for Paleo Beef Broccoli Sweet Potato Noodles is a tasty and nutritious take on a traditional dish. It is a filling and nourishing meal that is suitable for any occasion because it is high in protein, vitamins, and minerals.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 medium sweet potatoes, spiralized into noodles. 2 cups broccoli florets. 3 cloves garlic, minced. 2 tbsp coconut aminos. 1 tbsp olive oil. 1 tsp sesame oil. Salt and pepper to taste. Sesame seeds for garnish. Chopped green onions for garnish.

Instructions: Heat the olive oil in a big skillet over medium-high heat. Add the garlic and cook for one minute, or until fragrant. Add the beef slices and cook for 34 minutes on each side, or until browned. Take out and place aside the steak from the skillet. Add the sweet potato noodles and broccoli florets to the same skillet. Cook for about 5 minutes, or until the food is soft but not overly crisp. Add the beef back to the skillet along with the sweet potato noodles and broccoli. Add the sesame oil, pepper, salt, and coconut aminos. Give everything a good stir, then cook for a further two to three minutes. Before serving, garnish with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

indo karya sentosa