Kongjaban Noodles

Kongjaban Noodles is a delightful Korean pasta dish that combines the rich flavors of sweet soy sauce with the nutty essence of black sesame. This dairy-free recipe offers a unique twist, bringing together wholesome ingredients for a satisfying meal.

Ingredients

• Whole wheat spaghetti - 150 grams
• Soy sauce - 3 tablespoons
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Black sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the julienned carrot and sliced bell pepper to the pan. Sauté for about 5-7 minutes, or until the vegetables are tender.
4. In a small bowl, mix the soy sauce and maple syrup. Pour this mixture over the sautéed vegetables and stir well.
5. Add the cooked spaghetti to the pan and toss everything together until the noodles are well coated with the sauce.
6. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to heat everything through.
7. Remove from heat, garnish with chopped green onions and black sesame seeds. Serve hot.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 68 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber from whole wheat pasta and vegetables, promoting digestive health.
• Contains antioxidants and anti-inflammatory properties from garlic, ginger, and black sesame.

Tags