This Korean Glass Noodle Veggie Stir Fry is a nourishing, vibrant, and satisfying meal made with chewy sweet potato noodles and a medley of fresh vegetables. Inspired by the traditional Korean dish Japchae, I like how this version balances sweet, savory, and umami flavors in every bite. It’s quick to prepare, perfect for busy weeknights, and easily customizable to whatever ingredients I have on hand. The glossy texture of the noodles, combined with colorful veggies and a punchy sauce, makes this a meal I come back to again and again.

Why I’ll Love This Recipe

I love that this dish comes together in about 35 minutes and uses easy-to-find ingredients that deliver bold flavor. The sweet potato noodles never get soggy and hold their chewy texture even when reheated. I can also easily adjust the spice level or switch up the vegetables depending on the season. It’s also a great vegetarian base that can be turned into a protein-packed dish with just a few add-ins like tofu or eggs. Plus, it’s naturally gluten-free when I skip the optional fish sauce or use a suitable alternative.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Stir Fry:

• 175 grams sweet potato noodles (also called Korean glass noodles or dangmyeon)

• 1 tablespoon canola oil

• 6 cloves garlic, minced

• 1 medium yellow onion, finely chopped

• 2 cups carrots, thinly sliced into matchsticks or half-moons

• 1 red bell pepper, seeds removed, thinly sliced into strips

• 9 shiitake mushrooms, stems removed, sliced thin

• 12 ounces fresh baby spinach

• 1 cup green onions, sliced on a 45-degree angle (cut on the bias)

• Sesame seeds, for garnish

• Gochujang or sriracha, for serving (optional, for heat)

For The Sauce:

• 4 tablespoons soy sauce

• 1 tablespoon fish sauce (optional, for added depth)

• 1 teaspoon sesame oil

• 2 teaspoons granulated sugar

Directions

1. I bring a large pot of water to a boil and add the glass noodles. I immediately remove the pot from heat and let the noodles soak and cook according to package instructions, which usually takes about 3 minutes. I then drain them and rinse with cold water to stop the cooking. I set them aside.

2. In a small bowl, I whisk together the soy sauce, fish sauce (if using), sesame oil, and sugar until the sugar is completely dissolved. I set it aside for later.

3. I heat a large wok or Dutch oven over medium-high heat and add the canola oil. Once hot, I add the chopped onion and sauté for 2 to 3 minutes until translucent. Then I stir in the minced garlic and cook for another minute.

4. Next, I add the carrots and stir-fry for about 4 to 5 minutes until they begin to soften. I follow with the sliced mushrooms and bell pepper, cooking them just until tender but still a little crisp.

5. I add the spinach in batches, letting it wilt down before adding more, and then pour in the prepared sauce. I toss everything well to make sure all the vegetables are coated evenly.

6. I turn off the heat and gently stir in the cooked noodles. If the noodles have clumped together while sitting, I rinse them quickly with warm water and drain before mixing them into the pan.

7. To finish, I sprinkle the dish with green onions and sesame seeds. For a little heat, I sometimes stir in a spoonful of gochujang or sriracha.

Servings And Timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

When I want more variety or I’m using what’s in my fridge, I swap in other vegetables like bok choy, snow peas, or zucchini. For a low-sodium version, I use low-sodium soy sauce and skip the fish sauce. I’ve replaced sugar with maple syrup for a naturally sweet alternative, and coconut aminos work well as a soy sauce substitute. When I want to add protein, I mix in pan-fried tofu, scrambled eggs, or even a fried egg on top. Leftover cooked chicken or beef also blends in well with the flavors.

Storage/Reheating

If I’m storing leftovers or prepping ahead, I like to keep the noodles and vegetables in separate containers. This keeps the noodles from soaking up too much sauce and turning soft. Stored in airtight containers, both parts last up to 4 days in the refrigerator. When reheating, I either warm them together gently in a skillet or microwave in short bursts. If the noodles stick together, a quick rinse under warm water helps them separate before reheating.

FAQs

What Are Korean Glass Noodles Made From?

Korean glass noodles, also called dangmyeon, are made from sweet potato starch. When cooked, they become transparent and have a unique, bouncy texture that’s ideal for stir-fries.

How Can I Make This Dish Less Salty?

If the sauce tastes too salty, I use low-sodium soy sauce or replace part of it with water or a splash of rice vinegar. Skipping the fish sauce also helps reduce the saltiness.

Can I Add Protein To This Recipe?

Yes, I often add tofu, scrambled eggs, or a fried egg on top. Cooked chicken or beef also work if I’m not keeping it vegetarian.

How Do I Keep The Noodles From Sticking Together?

If the noodles sit too long, they may clump. I rinse them with warm water before mixing them into the stir fry or reheating to help separate them.

Is This Recipe Good For Meal Prep?

It’s great for meal prep. I store the noodles and veggies separately and combine just before eating. This keeps the texture perfect and prevents sogginess.

Conclusion

This Korean Glass Noodle Veggie Stir Fry is a go-to recipe I reach for when I want something colorful, healthy, and comforting. It’s fast, flexible, and full of flavor — ideal for weeknights or make-ahead lunches. Whether I’m keeping it simple or adding in extras, it never fails to hit the spot.