Ingredients
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½ cup brown rice vinegar
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¼ cup low-sodium chicken broth (can be substituted with water)
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1 tablespoon sugar
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3 cups water
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3 pounds red potatoes, peeled and cubed into ¾-inch pieces
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2 cloves garlic, minced
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3 medium carrots, shredded
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1 cup finely chopped green onions (white part only)
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1 package unflavored gluten-free soba noodles
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1 tablespoon sesame oil
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2 teaspoons ground ginger
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2 teaspoons ground garlic
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2 teaspoons minced fresh ginger
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1 teaspoon grated fresh ginger
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1 teaspoon sesame seeds
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1/2 cup plus 1 tablespoon vegetable oil, divided
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1 tablespoon red pepper flakes
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1 tablespoon fish sauce
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1 tablespoon gochujang paste
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1 tablespoon honey
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Salt and black pepper, to taste
Directions
Subtitle: A Flavorful Korean Comfort Dish
Quick Description: This delicious spicy sweet potato udon combines rich soba noodles, fresh veggies, and sweet potatoes in a heartwarming bowl that will leave you wanting more!
Ingredients:
– ½ cup brown rice vinegar
– ¼ cup low-sodium chicken broth (can be substituted with water)
– 1 tablespoon sugar
– 3 cups water
– 3 pounds red potatoes, peeled and cubed into ¾-inch pieces
– 2 cloves garlic, minced
– 3 medium carrots, shredded
– 1 cup finely chopped green onions (white part only)
– 1 package unflavored gluten-free soba noodles
– 1 tablespoon sesame oil
– 2 teaspoons ground ginger
– 2 teaspoons ground garlic
– 2 teaspoons minced fresh ginger
– 1 teaspoon grated fresh ginger
– 1 teaspoon sesame seeds
– 1/2 cup plus 1 tablespoon vegetable oil, divided
– 1 tablespoon red pepper flakes
– 1 tablespoon fish sauce
– 1 tablespoon gochujang paste
– 1 tablespoon honey
– Salt and black pepper, to taste
Instructions:
1. Prepare your soba noodles according to the package directions.
2. In a large saucepan, combine the brown rice vinegar, chicken broth, sugar, and 2 cups of water. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 15 minutes. Remove from heat and set aside.
3. Meanwhile, place the red potatoes, garlic, carrots, and green onion in a large bowl. Add enough cold water to cover completely and toss until all ingredients are well coated. Let sit for at least 1 hour before using.
4. While the potatoes marinate, preheat the oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray. Set aside.
5. To make the sweet potato udon, bring a large pot of salted water to a rapid boil over high heat. Once the water is boiling rapidly, add the soba noodles and return them to a rolling boil. Cook the noodles for about 1 minute less than specified on the package directions; remove the noodles from the hot water, rinse under cold running water, and drain thoroughly.
6. Divide the reserved soba noodles evenly among four serving bowls. Toss the drained sweet potatoes, marinade, and 1 tablespoon of vegetable oil in a large skillet over medium heat. Stir frequently to prevent burning. Cook the potatoes for approximately 15 minutes, stirring occasionally, until they are tender but not mushy.
7. To make the sauce, in a small bowl, whisk together the sesame oil, ground ginger, ground garlic, and minced fresh ginger. Whisk in 1 tablespoon of vegetable oil and mix well. Then whisk in the remaining 1 tablespoon of vegetable oil, red pepper flakes, fish sauce, gochujang paste, and honey. Mix well to incorporate all the ingredients.
8. Place the noodles and potatoes in each serving bowl, top with the sautéed sweet potatoes, and pour the sauce over each portion. Garnish with sesame seeds and serve immediately, passing additional sauce as desired.
Serving Suggestion: Serve warm or at room temperature.
Difficulty Level: Medium
Nutrition Facts:
Calories: 640 per serving
Total Fat: 9.5g
Saturated Fat: 1.5g
Cholesterol: 11mg
Dietary Fiber: 30g
Sugars: 11g
Protein: 23g
Sodium: 320mg
Preparation Time: 15
Steps
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1
Done
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Prepare your soba noodles according to the package directions. |
|
2
Done
|
In a large saucepan, combine the brown rice vinegar, chicken broth, sugar, and 2 cups of water. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 15 minutes. Remove from heat and set aside. |
|
3
Done
|
Meanwhile, place the red potatoes, garlic, carrots, and green onion in a large bowl. Add enough cold water to cover completely and toss until all ingredients are well coated. Let sit for at least 1 hour before using. |
|
4
Done
|
While the potatoes marinate, preheat the oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray. Set aside. |
|
5
Done
|
To make the sweet potato udon, bring a large pot of salted water to a rapid boil over high heat. Once the water is boiling rapidly, add the soba noodles and return them to a rolling boil. Cook the noodles for about 1 minute less than specified on the package directions; remove the noodles from the hot water, rinse under cold running water, and drain thoroughly. |
|
6
Done
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Divide the reserved soba noodles evenly among four serving bowls. Toss the drained sweet potatoes, marinade, and 1 tablespoon of vegetable oil in a large skillet over medium heat. Stir frequently to prevent burning. Cook the potatoes for approximately 15 minutes, stirring occasionally, until they are tender but not mushy. |
|
7
Done
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To make the sauce, in a small bowl, whisk together the sesame oil, ground ginger, ground garlic, and minced fresh ginger. Whisk in 1 tablespoon of vegetable oil and mix well. Then whisk in the remaining 1 tablespoon of vegetable oil, red pepper flakes, fish sauce, gochujang paste, and honey. Mix well to incorporate all the ingredients. |
|
8
Done
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Place the noodles and potatoes in each serving bowl, top with the sautéed sweet potatoes, and pour the sauce over each portion. Garnish with sesame seeds and serve immediately, passing additional sauce as desired. |
|
9
Done
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9.5g |
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10
Done
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1.5g |
