Korean Glass Noodle Veggie Stir Fry
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4.78 from 9 votes

Korean Glass Noodle Veggie Stir Fry

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 303kcal
Author: Jessica Randhawa

Ingredients

  • 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

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

Nutrition

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
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