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Home » 30 Minutes or Less » Korean Glass Noodle Veggie Stir Fry

Korean Glass Noodle Veggie Stir Fry

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
July 22, 2017
4.90 from 28 votes


Last Updated June 12, 2020 | 7 Comments

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Korean Glass Noodle Veggie Stir Fry

Ditch take out with this Korean Glass Noodle Veggie Stir Fry. Simple ingredients, loads of veggies and just 25 minutes start to finish.

A wok with Korean Glass Noodle stir fry

Hey there! It’s Saturday and my birthday. Not long ago that would have guaranteed a pretty serious hangover the following morning, but so far, today has consisted of sleeping in till 830am (with the whole fam!), boot camp, unpacking from our camping trip cut short (Octavian was awesome; our reason for returning is not worth getting into), laundry, shower and now family movie time with my two very favorite people.

Two totally awesome people who snuck out to get me a birthday cake while I was showering.

It was suppose to be a surprise, said my husband. But they got home and Octavian said, “we got you a cake, mama!” Then he whispered in my ear, “…it’s a strawberry one. It’s soooo delicious!”

So instead of cocktails, there will be cake! ok, probably some wine too 🙂

Cake and birthday aside, there’s also noods and veggies happening over here.

Like this Korean Glass Noodle Veggie Stir Fry.

I have a small obsession with glass (vermicelli) noodles. They only take about 3 minutes to boil and taste great in salads, stir frys, meat dishes, etc. In other words, they help get dinner on the table a little faster; plus, they look pretty cool.

This noodle dish is super easy and super fast. Dinner is ready and on the table in less than 25 minutes and it is PACKED full of vegetables. If you’re wondering where all the protein went, but prefer to keep it vegetarian, add and egg or two, tofu or tempeh and dinner is done.

Korean Glass Noodle Stir-Fry in wok with spatula

close up of Korean Glass Noodle Stir-Fry

Korean Glass Noodle Stir-Fry in wok overhead photo

Korean Glass Noodle Veggie Stir Fry

Korean Glass Noodle Veggie Stir Fry

4.90 from 28 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Ditch take out with this Korean Glass Noodle Veggie Stir Fry. Simple ingredients, loads of veggies and just 25 minutes start to finish.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 303 kcal

Ingredients
 
 

  • 175 grams sweet potato or mung bean vermicelli
  • 1 tablespoon canola oil
  • 6 cloves garlic - minced
  • 1 onion - finely chopped
  • 2 cups carrots - thinly sliced
  • 1 red bellpepper - seeded and sliced into thin strips
  • 9 shiitake mushrooms - sliced into thin strips
  • 12 oz fresh baby spinach
  • 1 cup green onion - chopped on the bias(45 degree angle)
  • sesame seeds - for garnish
  • gochujang - or sriracha, for serving

For the Sauce

  • 4 tablespoon soy sauce
  • 1 tablespoon fish sauce - optional
  • 1 teaspoon sesame oil
  • 2 teaspoon sugar
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Instructions
 

  • Bring a large pot of water to a boil. Once boiling, add noodles and remove from heat. Cook noodles according to package instructions (mine took approximately 3 minutes). Do not overcook! Drain and rinse noodles with cold water to stop cooking. Set aside.
  • In a small bowl whisk together all the ingredients for the sauce, making sure sugar is completely dissolved. Set aside.
  • Heat a large wok or Dutch oven over medium high heat. Add oil. Once hot, add the onions to the pan and sauté for 2-3 minutes or until translucent. Add garlic and sauté for an additional minute, mixing frequently. Add the carrots to the onions and mix well. Allow carrots to cook for 4-5 minutes, stirring frequently, before adding the mushrooms and bell pepper. Allow vegetables to cook tender, but still maintain a soft bite.
  • Add the spinach and cook until just wilted (you may need to do this in batches) before adding the sauce. Toss well to evenly coat vegetables in the sauce.
  • Remove from heat and gently mix the noodles with the vegetables**. Top with chopped scallions and sesame seeds, if desired.
  • For added heat mix with a small serving of Gochujang or Sriracha, if desired.

Jessica's Notes

**If you find that the noodles have clumped and stuck together after cooling, simply rinse with warm water, drain and transfer them to the pot with the vegetables

Nutritional Information

Calories: 303kcal | Carbohydrates: 59g | Protein: 7g | Fat: 5g | Sodium: 1480mg | Potassium: 1016mg | Fiber: 7g | Sugar: 9g | Vitamin A: 19850IU | Vitamin C: 73.8mg | Calcium: 150mg | Iron: 3.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Korean Glass Noodle Veggie Stir Fry
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Korean Glass Noodle Stir-Fry in wok diagonal image

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

615 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. maya says

    February 3, 2021 at 6:48 pm

    5 stars
    Didn’t have spinach, but I used bok choy and just cooked it a little longer after I added it, before adding the sauce. I also added about 1/4 cup of water to help the bok choy cook easier. Was a really great dish, excellent flavor! Love the amount of garlic used! I usually double the garlic on recipes, but I didn’t have to with this one. This will now be the go-to recipe when I’m craving a dish with glass noodles! Thanks so much!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      February 3, 2021 at 9:15 pm

      Thank you for the kind feedback Maya 🙂

      Reply
  2. Christine R says

    September 29, 2020 at 3:02 pm

    5 stars
    I left out the sugar. It is a fantastic dish!

    Reply
  3. Wendy says

    January 25, 2020 at 3:06 pm

    How do you add egg or tofu and how much? Thank you

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      January 25, 2020 at 7:39 pm

      Hi Wendy,

      I would add the egg and/or tofu around the time of the spinach 🙂

      Reply
  4. Thameena Shah says

    May 13, 2019 at 1:04 pm

    5 stars
    I tried this recipe to the point. I didn’t make any changes. It was AMAZING!

    Reply
  5. Ilinca Acasandrei says

    January 16, 2019 at 4:06 am

    5 stars
    Delicious!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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