I couldn’t help but buy these glass noodles made from sweet potato starch that I saw at my local Korean market – had to try them, and really liked them! This recipe is quick to throw together, and features some crisp fresh veggies (sugar snap peas, sweet yellow baby bell pepper, and grape tomatoes) and is finished off with a light coconut-peanut sauce with a nice sriracha kick. A satisfying one-bowl dinner, easy and perfect for a weeknight. Serves 4-6. If you can’t find sweet potato glass noodles, you could easily substitute mung bean threads or rice noodles which are easier to come by.

Ingredients:

One 12oz package Korean sweet potato noodles

1 Tbsp coconut oil

2 garlic cloves, minced

1 cup sugar snap peas

1 cup grape tomatoes

approx 4 yellow mini sweet peppers (or one large yellow bell pepper)

1 tsp sesame oil

1 Tbsp creamy peanut butter

1/4 cup coconut milk

1/2 tsp agave nectar or honey

1/2 tsp sriracha sauce

2 scallions, finely sliced

Bring water to boil in a medium to large pot and then add your noodles, cooking according to package instructions (about 5-6 minutes). Meanwhile chop the snap peas, slice the tomatoes in half and julienne the peppers.

Drain and rinse the noodles and set aside. Next, make your sauce: in a small bowl, add the peanut butter, coconut milk, agave or honey, and sriracha and microwave for 30 seconds to melt the peanut butter, then mix with a fork until uniform.

Now, fire up the wok over high heat and add your coconut oil. When the oil melts, add garlic, and then the peas and bell peppers and let them sear for a minute, stirring a few times. Next add the sesame oil and tomatoes and give it all a quick stir and cook for another minute.

Finally, add in the noodles, sauce and minced scallions and mix thoroughly until the noodles are evenly coated and the veggies are mixed in. Serve hot. Enjoy!