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Stir-Fried Sweet Potato Noodles
with Tinkerbell Peppers & Bok Choy
30 MIN
2 Servings
From the Test Kitchen
Tonight’s dish gets its inspiration from “japchae,” a Korean stir-fry featuring plenty of crunchy vegetables and springy “glass” noodles made from the starch of sweet potatoes. Our stir-fry uses baby bok choy, sweet tinkerbell peppers and thin slices of carrot (yours may be orange or purple). A delectable, savory black bean-based sauce ties it all together, imparting subtle heat from a touch of sambal oelek.
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step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; thinly slice on an angle. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice into rings. Cut the celery into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves. Cut the garlic chives into 1-inch pieces.
2
Make the sauce:
In a large bowl, whisk together the black bean sauce, vinegar, sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
3
Start the vegetables:
In a large pan (nonstick, if you have one), heat the 2 teaspoons of olive oil on medium-high until hot. Add the carrots, peppers and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
4
Finish the vegetables:
Add the bok choy and 2 tablespoons of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy leaves have wilted and the water has cooked off. Turn off the heat and stir in all but a pinch of the garlic chives. Season with salt and pepper to taste.
5
Cook & dress the noodles:
While the vegetables cook, add the noodles to the pot of boiling water and cook 4 to 5 minutes, or until tender. Drain thoroughly and transfer to the bowl of sauce. Gently toss to coat.
6
Finish the noodles & plate your dish:
Transfer the cooked vegetables to the bowl of dressed noodles. Toss to thoroughly combine and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the remaining garlic chives. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots; thinly slice on an angle. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice into rings. Cut the celery into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the bok choy; thinly slice the stems and roughly chop the leaves. Cut the garlic chives into 1-inch pieces.
2
Make the sauce:
In a large bowl, whisk together the black bean sauce, vinegar, sesame oil and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
3
Start the vegetables:
In a large pan (nonstick, if you have one), heat the 2 teaspoons of olive oil on medium-high until hot. Add the carrots, peppers and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
4
Finish the vegetables:
Add the bok choy and 2 tablespoons of water to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy leaves have wilted and the water has cooked off. Turn off the heat and stir in all but a pinch of the garlic chives. Season with salt and pepper to taste.
5
Cook & dress the noodles:
While the vegetables cook, add the noodles to the pot of boiling water and cook 4 to 5 minutes, or until tender. Drain thoroughly and transfer to the bowl of sauce. Gently toss to coat.
6
Finish the noodles & plate your dish:
Transfer the cooked vegetables to the bowl of dressed noodles. Toss to thoroughly combine and season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the remaining garlic chives. Enjoy!
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