Korean Glass Noodle Veggie Stir Fry

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

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 Veggie Stir Fry

4.78 from 9 votes

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Course: Main Course

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 303

Author Jessica Randhawa

Ingredients

US Customary - Metric

175 grams sweet potato or mung bean vermicelli
1 tbsp 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 tbsp soy sauce
1 tbsp fish sauce - optional
1 tsp sesame oil
2 tsp sugar

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.

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