SWEET POTATO NOODLES WITH MISO-CHILI SAUCE

I recently discovered Korean red pepper powder and love it. It is naturally sweet and not too spicy. I also found these amazing sweet potato noodles: they are super low calorie, only 200 kj per 100g compared to normal pasta which has roughly 1500 kj per 100 g. The low calorie amount makes them perfect for an evening meal, when you feel like eating pasta with out the kj loading -

These noodles can be found in Asian supermarkets in the Chinese section. Don't be put off by the unusual grey colour, once they are cooked and covered in sauce they look like a delicious light brown. And they taste amazing!

The winning ingredient in this recipe is the home made

Miso Chili Paste

inspired by the Korean "gochujang" paste-

I experimented with a shop bought paste, but it contained corn syrup which is something I rather not eat. So I created my own version without sugar!

Ingredients for Miso Chili Paste

this makes about a 1/4 cup of paste, enough for 3 servings

2 TB (tablespoons) gluten free miso paste
2 TB Korean red pepper flakes
2 tea (teaspoons) gluten free soya sauce
1 clove fresh garlic, minced
2 TB of water
1 drop of stevia

Mix Ingredients

add the ingredients into a wide-mouthed jar and mix with a stick blender until well combined
the final result resembles miso paste, with the colour of tomato paste

Ingredients for Noodle Sauce

for 3 servings

3 TB chili-miso paste
3 TB gf soy sauce
3 tea sesame oil
1.5 tea minced garlic, about 3 cloves
3 tea rice vinegar
6 drops stevia
add ingredients into a jar and mix with a stick blender

Fry Mushrooms

slice your favourite mushrooms, about 9 for 3 servings and fry in a little olive oil until soft and a little brown, set aside
I love porcini mushrooms, but any mushroom will be fine

Chop Veggies

amounts depend on your appetite, I usually use 18 tomatoes and 1.5 red peppers for 3 servings
halve the cocktail tomatoes
cut the red capsicum into small cubes
I tested this recipe with other veggies and you can be creative here...
I used red capsicum, julienned carrot, sliced onion, mushrooms and baby spinach the other day and it was great too!

Cook Sweet Potato Noodles

I use roughly 300 gr of noodles for 3 servings
to cook the noodles correctly follow the instruction on the packet, the brand I bought in Sydney only needs to cook for 3-4 minutes
once they are cocked, drain and cut into shorter lengths with some kitchen scissors, about 10 cm.
to stop them from sticking together marinade the noodles in the following mix:
2 TB gluten free soya sauce
1 TB sesame oil

Assembly

add noodles and veggies to the pan
make sure to seperate the noodles a little, so that you don't end up with big blobs of sticking noodles
add your sauce on top and gently mix it all together while heating it up
once it reaches your desired temperature it is ready to be served