Tangsuyuk Noodles

Tangsuyuk Noodles is a delightful fusion of Korean flavors and Italian pasta, featuring crispy vegetables and a tangy sweet and sour sauce. This kosher dish is perfect for a quick weeknight dinner or an impressive meal for guests.

Ingredients

• Rice noodles - 200 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, julienned
• Onion - 1 small, sliced
• Cornstarch - 2 tablespoons
• Vegetable oil - 3 tablespoons
• Soy sauce (kosher) - 2 tablespoons
• Sugar - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame oil - 1 teaspoon
• Green onion - 1 stalk, chopped, for garnish
• Sesame seeds - 1 teaspoon, for garnish

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large bowl, toss the julienned carrot, bell pepper, zucchini, and sliced onion with cornstarch until evenly coated.
3. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the coated vegetables and stir-fry for about 5-7 minutes until they are tender-crisp.
4. In a small bowl, whisk together the soy sauce, sugar, rice vinegar, minced garlic, minced ginger, and sesame oil until well combined.
5. Push the vegetables to one side of the pan and add the remaining tablespoon of oil. Pour the sauce into the empty side of the pan and allow it to simmer for about 2 minutes.
6. Add the cooked rice noodles to the pan, tossing everything together until the noodles are heated through and coated in the sauce.
7. Remove from heat, garnish with chopped green onion and sesame seeds, then serve immediately.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 1 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in vitamins and minerals from fresh vegetables.
• Provides a good source of carbohydrates for energy.

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