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This veggie-packed glass noodle stir fry is a fast, flexible, and flavorful meal that comes together in just 25 minutes. With a colorful medley of vegetables like carrots, mushrooms, spinach, and bell peppers, plus a savory-sweet sauce made from soy sauce, sesame oil, and a touch of sugar, it’s satisfying without being heavy.
Perfect for busy weeknights, vegetarian dinners, or as a make-ahead lunch, this dish is easily customizable—add tofu, a fried egg, or even beef for more protein.
As someone who has taken hands-on cooking classes across Asia, I’ve developed a deep appreciation for the ingredients and techniques that define the region’s cuisines. One ingredient I fell in love with early on was Korean glass noodles. Their uniquely chewy texture, subtle flavor, and versatility instantly won me over during a cooking class, where I first learned how to make Japchae from scratch.
Since then, I’ve experimented with countless stir-fry combinations, and this veggie-loaded version has become one of my go-to weeknight dinners—simple, nourishing, and full of the bold, umami-rich flavors I came to love while cooking abroad.
What Are Korean Glass Noodles?
Korean glass noodles, also known as dangmyeon, are made from sweet potato starch and turn translucent when cooked—giving them their signature glossy, chewy texture. Popular in Korean cuisine, especially in the beloved dish Japchae, these noodles are naturally gluten-free and perfect for absorbing bold sauces. Unlike traditional wheat-based noodles, glass noodles maintain their bounce and never get mushy, making them ideal for stir-fries and meal prep.
Enjoy with
If you’re wondering where all the protein went, but prefer to keep it vegetarian, add an egg or two, tofu or tempeh, and dinner is done.
If you are looking for more, this recipe pairs really well with my Korean fried chicken recipe as a high-protein main, and my bok choy recipe as a side.
Korean Glass Noodle Veggie Stir Fry Recipe
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
wonderful recipe that I adapted for the AIP diet. I swapped out sugar with a splash of maple syrup, soy sauce with coconut aminos, and replaced the peppers with Zucchini. It turned out amazing with the glass noodles, and I even added some leftover pulled-pork for lunch the next day!
I am happy to hear that you enjoyed your AIP adapted version, KimStam 🙂
I’m finding the sauce too salty. What would you recommend to substitute some of the soy sauce with? Otherwise excellent recipe👍🏼
Try low sodium soy sauce if you haven’t already 🙂
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!
Thank you for the kind feedback Maya 🙂
I left out the sugar. It is a fantastic dish!
How do you add egg or tofu and how much? Thank you
Hi Wendy,
I would add the egg and/or tofu around the time of the spinach 🙂
I tried this recipe to the point. I didn’t make any changes. It was AMAZING!
Delicious!