Korean sweet potato noodle salad recipe

Refreshingly filling with the beautiful taste of Asian flavours!

By Sarah Leung
Founder of Healthy Energy, Nutritionist and Dietitian

Ingredients

  • A handful of dried sweet potato noodles
  • 1 egg
  • 1 carrot, grated
  • A big handful of bean sprouts
  • 1/4 cup coriander
  • 2 tsp toasted sesame seeds

DRESSING

  • 2 tsp soy sauce
  • 2 tsp white vinegar
  • 2 tsp sesame oil
  • 1 tsp raw sugar
  • 1-2 tsp Korean red chilli powder
  • Ground pepper
  1. To cook the noodle, place noodle into boiling water and boil for 5 minutes. Rinse under cold water, drain and set aside.
  2. Blanch carrot and bean sprout by placing in boiling water for 5 seconds then placing in a bowl of ice water or cool under cold water.
  3. Whisk egg and spread thinly on a heated non-stick frying pan. Cut into long and thin strips once cooked.
  4. In a large bowl, mix carrot, bean sprouts, noodle and dressing ingredients.
  5. Arrange noodle and egg strips on a serving plate.
  6. Sprinkle coriander and sesame seeds on salad.
  7. Serve on its own or accompany with grilled meat or tofu.

 

DSC_2220_LR

 

You can find more simple and tasty recipes like this in our Spring 2015 issue e-magazine!
Click on the below image to download

HESpring2015eMagCover