Sweet Potato Glass Noodle Stir-Fry With Shrimp & Bok Choy
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Cooked & Loved · by Irena Macri★ 5.0 (1)

Sweet Potato Glass Noodle Stir-Fry With Shrimp & Bok Choy

NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 30%
CARBS 58G44% OF CAL
5G FIBER37G OTHER15G TOTAL SUGAR
FAT 28G47% OF CAL
4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sweet potato glass noodles stir-fried with shrimp, bok choy, spinach, and vegetables in a sesame-tamari glaze. A healthy, grain-free dish inspired by Korean japchae.

mainkoreanstir fryshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 150 g sweet potato glass noodles (like these)
  • 100 g baby spinach leaves ((3 oz.))
  • 1-2 spring onions (scallions cut into 1" strips)
  • 1 medium carrot (cut into strips)
  • 1/2 large red pepper (cut into strips)
  • 1 thumb-size knob of ginger (peeled and diced)
  • 1 teaspoon chopped red chili
  • 2-3 bok choy (cut in halves)
  • 225 g raw large prawns (shrimp, shelled)
  • 2 garlic cloves (finely diced)
  • 1/3 cup Tamari (gluten-free soy sauce or coconut aminos)
  • 1/4 cup maple syrup (honey or sugar-free syrup (like Sukrin))
  • 4 tablespoons sesame oil
  • 3 tablespoons roasted sesame seeds (unroasted is also okay)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil (coconut oil or avocado oil for cooking)
PREP
25M
SODIUM
1706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.