How to Cook Sweet Potato Noodles

Learn how to cook sweet potato noodles and pair them with fresh veggies for a family-friendly dinner that's both healthy and flavorful. This simple dish comes together fast, making it perfect for busy weeknights.

Love noodles? Try my Spicy Basil Noodles, Malaysian Stir Fry Noodles, Filipino Squash Pasta (Kalabasa Pasta), or my Filipino Thin Rice Noodles (Pancit Bihon).

Jump to:

• What is Japchae?
• Substitutions
• Variations
• Storage
• Top Tips
• Ingredients
• Frequently Asked Questions
• How to Cook Sweet Potato Noodles

What is Japchae?

It's a sweet and savory mixed vegetable dish that uses korean sweet potato glass noodles! It's usually served during festive holidays, but can be eaten on ordinary days! I've also seen it served as an appetizer at Korean restaurants!

This dish is an inspiration for the Japchae Korean Stir-Fried Glass Noodles!

Substitutions

• If you need a gluten-free option, use a gluten-free soy sauce.
• You can use olive oil instead of vegetable oil for a different flavor.

Variations

• Love mushrooms? Add ½ cup of shiitake mushrooms before frying the noodles. If using dried mushrooms, make sure to soak them for a few hours before using them.
• Tofu: Add sliced fried tofu for more protein and texture to the dish! Add tofu after adding the vegetables.
• Use extra cloves of garlic for a stronger flavor.
• Add more black pepper for extra spice.

Storage

Leftovers must be stored in the refrigerator for 1-2 days in an airtight container. If it starts to smell, throw it away. (Noodle dishes tend to spoil fast.)

Top Tips

• Are noodles sticking together? Add the noodles to a colander and run some cold water over the noodles to loosen them up.
• Noodles can be served hot or cold, so feel free to microwave before eating or eat straight from the refrigerator.

Ingredients

Listed below are all the ingredients you will need:

• soybean sprouts 
• vegetarian oyster sauce 
• gochujang paste 
• brown sugar 
• garlic
• sesame oil 
• vegetable oil
• sweet potato noodles (glass noodles)
• green onion
• carrot
• red bell pepper
• lemon juice 
• sesame seeds 
• salt and pepper

Instructions

In a medium saucepan or large pot over medium-high heat, boil water. Next, add sprouts and boil for 2 minutes, then drain and transfer to a bowl, reserving ⅛ cup of cooking liquid. 

In a small bowl, add vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil and mix until combined:

In a large pan or skillet over medium-high heat, add vegetable oil, noodles, and 2 tablespoons of marinade sauce, then sauté for 2 minutes.

Next, add green onions, carrots, and bell pepper and cook until wilted, about 1 minute:

Then add the sprouts, cooking liquid, and the remaining sauce mixture, season with salt and pepper, and mix.

Right before serving, squeeze a splash of lemon juice and garnish with sesame seeds:

Frequently Asked Questions