Vegan gluten-free sweet potato glass noodles
Servings: 2 people
Ingredients
- 1/2 packet sweet potato glass noodles this becomes around 2 cups of cooked noodles; I used the brand "Chung Jung One Korean Sweet Potato glass noodles" which I bought from Amazon.
- 1 cup chopped tomatoes
- 1 cup diced veggies use any of your favorite veggies
- 3 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp paprika
- 1/2 tsp salt adjust the salt based on your taste
- 1/2 tsp crushed red pepper adjust the crushed red pepper based on your taste and spice preference
- 1/2 tsp cumin powder
- 1/4 cup fresh herbs I like to add fresh oregano and basil
Instructions
- Boil water in a saucepan. Cook noodles for around 6 minutes until they become clear.
- In a nonstick pan, add in 1.5-2 tbsp of olive oil and warm on low heat.
- Add in cumin seeds.
- When cumin seeds change color, add in tomatoes and stir around for a 2-3 minutes.
- When the tomatoes release juice, add in the diced veggies.
- Add in all the spices. Let the veggies cook until they become slightly soft, around 5 minutes
- Add in the cooked noodles. Mix well.
- Stir in the fresh herbs.
- Turn off heat and add in the reminder of the olive oil.
- Say a prayer of gratitude and enjoy!