Japchae from cookincanuck.com

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2. Asian Sweet Potato Noodles Recipe with Chicken & Vegetables

   If you've never tried Korean glass noodles, now's the time! This sweet potato noodle recipe, called Japchae, is filled with chicken, vegetables & tons of flavor! 284 calories and 7 Weight Watchers Freestyle SP
   Prep Time15 mins

   Cook Time10 mins

   Total Time25 mins
   Course: Entrees

   Cuisine: Asian

   Keyword: Poultry Recipes
    
   Servings: 4 Servings
    
   Calories: 283.7kcal
    
   Author: Dara Michalski | Cookin' Canuck

   Ingredients

   • 8 ounces sweet potato noodles
   • 1 teaspoon sesame oil divided
   • 1/4 cup soy sauce
   • 2 teaspoons agave nectar or honey
   • 1 teaspoon canola oil
   • 1 boneless skinless chicken breast, cut into 3/4-inch pieces
   • 1/2 red bell pepper thinly sliced & cut in half
   • 2 medium carrots peeled & cut into matchsticks
   • 2 garlic cloves minced
   • 1 cup packed fresh spinach

   Instructions

   • (Nico---I followed the soaking method that I added to the end of this post instead of boiling them, I think it worked better to keep the noodles less sticky.) Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, 5 to 6 minutes. Drain and rinse the noodles with cold water until they are cool. Toss with ½ teaspoon sesame oil.
   • In a medium bowl, whisk together the soy sauce and agave nectar.
   • Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is barely cooked through.
   • Add the red bell pepper and carrots, and cook for 1 minute. Add the garlic and spinach, and cook until the spinach is just wilted.
   • Add the cooked noodles, soy sauce mixture and ½ teaspoon sesame oil to the skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Serve hot.
   • Alternatively, toss the noodles, sauce and sesame oil with the vegetables, but don’t reheat the mixture. Serve at room temperature.

   Notes

   Weight Watchers: 7 (Freestyle SmartPoints)

   Nutrition

   Serving: 0.25of Recipe | Calories: 283.7kcal | Carbohydrates: 53.8g | Protein: 11.1g | Fat: 3g | Saturated Fat: 0.3g | Cholesterol: 20.3mg | Sodium: 1013mg | Potassium: 204.2mg | Fiber: 1.5g | Sugar: 5.8g
3. https://www.cookincanuck.com/asian-sweet-potato-noodles-recipe-with-chicken-vegetables/
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5. Soaking Method:
6. In a large bowl, add hot water (tap or kettle boiled). Add noodles in for 20 mins to soak. [If you are using kettle boiled water, let it cool for 5-10 mins before soaking].
7. After 20 mins, when the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.
8. A link to the noodles I used: https://www.smithsfoodanddrug.com/p/chung-jung-one-sweet-potato-glass-noodle/0085232000020

I did not use spinach but did use a whole zucchini cut into matchsticks and a whole red pepper because I wanted more vegetables.  I also added 2 T of fresh orange juice that I had seen in another recipe to give it a little more flavor.  (I forgot to add the garlic.) This was delicious.