Gluten-Free Sweet Potato Noodles

Gluten-Free Sweet Potato Noodles are a delightful and healthy twist on a traditional Chinese midnight dish. These vibrant noodles are packed with flavor and nutrients, making them a perfect late-night snack or light meal.

Ingredients

• Sweet potato - 300 grams
• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Salt - 1/2 teaspoon
• Water - 150 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Scallions - 2, chopped
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Red chili flakes - 1/2 teaspoon (optional)

Steps

1. Peel the sweet potatoes and cut them into small cubes. Steam or boil them until soft, about 15 minutes.
2. In a mixing bowl, mash the cooked sweet potatoes and mix in the rice flour, tapioca starch, salt, and water until a smooth dough forms.
3. Divide the dough into small portions and roll each portion into thin noodles, about 1/4 inch wide.
4. Bring a pot of water to a boil. Cook the noodles for 2-3 minutes until they float to the surface. Drain and rinse under cold water.
5. In a large skillet, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
6. Add the cooked noodles to the skillet, tossing them with the sautéed garlic and ginger.
7. Pour in the gluten-free soy sauce, sesame oil, and red chili flakes (if using). Stir-fry for another 3-4 minutes, allowing the noodles to absorb the flavors.
8. Garnish with chopped scallions before serving warm.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in beta-carotene, supporting eye health.
• High in fiber, aiding digestion and promoting satiety.

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