Description
This Korean Glass Noodle Veggie Stir Fry is a flavorful, nourishing dish featuring chewy sweet potato noodles (dangmyeon) and a colorful mix of vegetables. Inspired by Japchae, it’s naturally gluten-free, quick to make, and easy to customize with seasonal ingredients or added protein.
Ingredients
- For the Stir Fry:
- 175 grams sweet potato noodles (Korean glass noodles/dangmyeon)
- 1 tablespoon canola oil
- 6 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 2 cups carrots, thinly sliced (matchsticks or half-moons)
- 1 red bell pepper, thinly sliced
- 9 shiitake mushrooms, stems removed, thinly sliced
- 12 ounces fresh baby spinach
- 1 cup green onions, sliced on the bias
- Sesame seeds, for garnish
- Gochujang or sriracha, optional for serving
- For the Sauce:
- 4 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sesame oil
- 2 teaspoons granulated sugar
Instructions
- Bring a large pot of water to a boil. Add sweet potato noodles, remove from heat, and let soak per package instructions (usually about 3 minutes). Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together soy sauce, fish sauce (if using), sesame oil, and sugar until sugar dissolves. Set aside.
- Heat a large wok or Dutch oven over medium-high heat. Add canola oil.
- Add chopped onion and sauté for 2–3 minutes until translucent. Stir in garlic and cook for another minute.
- Add carrots and stir-fry for 4–5 minutes until starting to soften.
- Stir in mushrooms and bell pepper. Cook until just tender but still crisp.
- Add spinach in batches, allowing it to wilt down.
- Pour in the prepared sauce and toss well to coat the vegetables.
- Turn off heat and gently stir in the cooked noodles. If noodles have clumped, rinse briefly with warm water to loosen before mixing.
- Garnish with green onions and sesame seeds. Add gochujang or sriracha if desired. Serve hot.
Notes
- Use low-sodium soy sauce or coconut aminos to reduce saltiness.
- Add tofu, eggs, or cooked meat for extra protein.
- Rinse noodles before reheating to prevent sticking.
- Swap in seasonal vegetables like bok choy, zucchini, or snow peas.
- Store noodles and vegetables separately for best texture in meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
