Korean · Dinner
Spicy Mixed Noodles (GLP-1)
Chewy Korean sweet potato noodles tossed with gochujang, sesame oil, and garlic, loaded with edamame, tofu, and crisp vegetables for a protein-forward, high-fibre bowl. Quick-stir-fried and finished with scallion and sesame seeds, this is a lighter, easy-to-digest take on japchae built for smaller, nutrient-dense portions.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
428Calories
35.4gProtein
14.2gFat
48.6gCarbs
12.1gSugar
9.8gFiber
890mgSodium
0mgChol
2.4gSat Fat
980mgPotassium
260mgCalcium
5.8mgIron
0mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, then cut into 1cm cubes. Soak glass noodles in hot water for 8 minutes until pliable, then drain.
2
Heat 1 tsp vegetable oil in a nonstick skillet over medium-high heat. Sear tofu cubes for 4 minutes, turning occasionally, until golden and firm on most sides.
3
Add garlic to the skillet and sauté for 30 seconds over medium heat until pale gold and fragrant. Add carrot, bell pepper, and mushroom; stir-fry for 3 minutes over medium-high heat.
4
Add spinach and edamame, tossing for 1 minute over medium heat until spinach wilts. Stir in drained noodles, gochujang, soy sauce, and sugar; toss for 2 minutes until evenly coated.
5
Drizzle sesame oil over the noodles off the heat and toss once more. Transfer to a bowl and scatter scallion and toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 2.8 oz40g, about 1/3 cup sweet potato glass noodles
- 1 cup150g edamame, cooked
- 1 cup120g carrot
- 1 cup110g bell pepper
- 2 cup60g baby spinach
- 1 cup70g mushroom
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 2 tsp2 tsp sesame seeds, toasted
- 2 tsp2 tsp vegetable oil
