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Sweet Potato Glass Noodle Stir Fry

Silky Korean sweet potato glass noodles tossed with colorful vegetables, savory soy sauce, and sesame oil in a classic japchae-style preparation. Naturally gluten-free when made with tamari.

55 minMediumServes 4420 cal/serving

KoreanDinnerStovetopVegetarianGluten-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 8 oz dried sweet potato glass noodles (dangmyeon)
  • 1/4 cup tamari (gluten-free soy sauce)
  • 2 tbsp toasted sesame oil
  • 2 tsp granulated sugar
  • 2 tbsp neutral oil (vegetable or avocado)
  • 4 garlic cloves, minced
  • 4 cups fresh baby spinach
  • 2 medium carrots, julienned
  • 1 pepper red bell pepper, thinly sliced
  • 6 oz shiitake mushrooms (fresh or rehydrated), sliced
  • 1 onion yellow onion, thinly sliced
  • 2 tsp toasted sesame seeds
  • 4 green onions, sliced
  • 1/2 tsp black pepper

Instructions

  1. 1

    Bring a large pot of water to a boil. Cook 8 oz dried sweet potato glass noodles (dangmyeon) according to package directions (usually 6-8 minutes) until chewy-tender. Drain, rinse with cold water, and cut into roughly 6-inch lengths with scissors.

  2. 2

    In a small bowl, whisk together 1/4 cup tamari (gluten-free soy sauce), half the 2 tbsp toasted sesame oil, and 2 tsp granulated sugar to make the sauce. Add drained noodles to the sauce, toss to coat, and set aside.

  3. 3

    Heat 2 tbsp neutral oil (vegetable or avocado) in a large wok or skillet over medium-high heat. Add 1 onion thinly sliced yellow onion and 2 medium julienned carrots and stir-fry for 3 minutes until they begin to soften.

  4. 4

    Add 6 oz sliced shiitake mushrooms (fresh or rehydrated) and 1 pepper thinly sliced red bell pepper to the pan and stir-fry another 2-3 minutes. Add 4 minced garlic cloves and cook 30 seconds until fragrant.

  5. 5

    Add 4 cups fresh baby spinach and toss until just wilted, about 1 minute.

  6. 6

    Add the sauced noodles to the pan. Toss everything together over medium heat for 2-3 minutes until the noodles are heated through and coated with the sauce.

  7. 7

    Remove from heat. Drizzle with the remaining toasted sesame oil and season with 1/2 tsp black pepper. Toss once more.

  8. 8

    Transfer to a serving platter and garnish with 2 tsp toasted sesame seeds and 4 sliced green onions. Serve warm or at room temperature.

Questions

How long does Sweet Potato Glass Noodle Stir Fry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sweet Potato Glass Noodle Stir Fry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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