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.
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 cloves 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
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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.
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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.
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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.
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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 cloves minced garlic cloves and cook 30 seconds until fragrant.
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5
Add 4 cups fresh baby spinach and toss until just wilted, about 1 minute.
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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.
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7
Remove from heat. Drizzle with the remaining toasted sesame oil and season with 1/2 tsp black pepper. Toss once more.
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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.