Korean Glass Noodles
with Roasted Root Vegetables & Spicy Apricot Chickpeas
Crispy roasted chickpeas tossed in sweet apricot preserves and fiery fermented chile paste supercharge the flavors of earthy root veggies. Glass noodles, made from the starch in sweet potatoes, have a smooth, bouncy texture and relatively neutral flavor; they’re the perfect canvas for this show-stopper dinner.
INGREDIENTS
- 8 oz root vegetable blend
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 2 tbsp toasted sesame oil
- 1 tbsp seasoned rice vinegar
- 4 tsp low-sodium tamari
- 1/2 tbsp agave
- 1 tbsp white sesame seeds
- 3.5 oz sweet potato glass noodles
- 2 oz teen spinach
- 1/2 tbsp gochujang
- 2 tbsp apricot preserves
- 2 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 450°F. Bring medium saucepan of salted water to a boil for noodles. Combine root vegetable blend, 1 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. To other side of sheet, add chickpeas, 1 tsp olive oil, and a pinch of salt and pepper and toss. Roast until vegetables begin to brown and chickpeas begin to crisp, 15 to 18 minutes. (4-serving meal: use 2 tsp olive oil, 2 tsp olive oil)
Stir together sesame oil, vinegar, tamari, agave, and sesame seeds in large bowl and set aside.
Add noodles to boiling water and cook until al dente, 6 to 7 minutes. Drain and add noodles to bowl with sesame tamari sauce. Add spinach and roasted root vegetables and stir to combine.
Divide Korean glass noodles with roasted root vegetables between shallow bowls. Add gochujang and apricot jam to roasted chickpeas on baking sheet and stir to coat. Spoon spicy apricot chickpeas over top of noodles. Tuck in!
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