Quick, easy, healthy and delicious. That sounds like the perfect lunch for me. It has been over 4 years now that we moved to SE-Asia and oh boy what a journey it has been. Not only in the life and travelling section but I have encountered so many new cooking techniques, flavors, textures, and foods.

These sweet potato noodles are one of them. They are so good and soak up all the flavors so beautifully. If you can't find the noodles made from sweet potato starch, normal rice noodles will do.

Oh and if you never tried to make your own probiotic-rich fermented veggies, kimchi is a great and easy recipe to get you started. Find my little video with instructions below.

SWEET POTATO GLASS NOODLES WITH VEGGIES AND HOMEMADE KIMCHI 🌶🌶🌶

INGREDIENTS (serves 3)

1 tbsp grated ginger
1 clove of garlic, minced
1 tsp green curry paste
1.5 cups bok choy
2.5 cup broccoli florets
4 cup vegetable stock
1 tbsp soy sauce or tamari
Half a package of the noodles (or about 170 gram or 6 ounces)
1 cup kimchi (we used homemade)
1 tbsp kimchi juice
2 tsp sesame oil

FYI: HOMEMADE KINCHI VIDEO

DIRECTIONS

Heat a cooking oil over medium heat. Add ginger, garlic, and curry paste. Cook for 30 seconds to 1 minute before stirring in the bok choy and broccoli. Cook for 1 to 2 minutes more.
Add the vegetable stock and soy sauce. Bring to a gentle boil. Then add the sweet potato noodles and simmer until the noodles are soft.
Turn off the heat. Stir in kimchi, kimchi juice, and sesame oil. Mix well and serve.