Try this quick and healthy stir fry noodles made with Sweet Potato Noodles and tons of veggies- a family perfect dinner.
Love noodles? Try my Malaysian Stir Fry Noodles, Filipino Squash Pasta (Kalabasa Pasta), or my Filipino Thin Rice Noodles (Pancit Bihon).
This dish is an inspiration to the Japchae Korean Stir-Fried Glass Noodles!
What is Japchae?
It’s a sweet and savory mixed vegetable dish that uses 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!
Tips & Variations:
- Are noodles sticking together? Add the noodles to a colander and run some cool water over the noodles to loosen them up.
- Love mushrooms? Add ½ cup of shitake mushrooms before frying the noodles. If using dried mushrooms, make sure to soak for a few hours before using them.
- Tofu: Add sliced fried tofu for more texture to the dish! Add tofu after adding the vegetables.
- Noodles can be served hot or cold, so feel free to microwave before eating or eat straight from the refrigerator.
- Storage: 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.)
How to Make Sweet Potato Noodles:
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
In a medium saucepan over medium-high heat, add 2 cups of water and bring to a boil. 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, sesame oil and mix until combined:
On a large pan over medium-high heat, add vegetable oil, noodles, 2 tablespoons sauce, then saute for 2 minutes.
Next add green onions, carrots, bell pepper and cook until wilted, about 1 minute:
Then add the sprouts, cooking liquid, and the remaining sauce, season with salt and pepper and mix.
Right before serving, squeeze a splash of lemon juice and garnish sesame seeds:
Frequently Asked Questions:
Absolutely! The noodles are naturally fat free and low in calories!
It’s also known as Korean glass noodles and are made from sweet potato starch and water.
Yes, but it will be a bit more crunchy and earthy. It’s best to use Soybean Sprouts if you can get them!
Sweet Potato Noodles
Ingredients
- 6 oz soybean sprouts
Sauce:
- ¼ cup vegetarian oyster sauce
- 1 tablespoon gochujang paste
- 1 tablespoon brown sugar
- ½ teaspoon garlic minced
- 1 tablespoon sesame oil
Noodle Cooking:
- 2 tablespoons vegetable oil, divided
- 10 oz sweet potato noodles cooked and cut into shorter lengths
- 2 green onions chopped
- 1 oz carrots julienned
- 1 oz red bell pepper julienned
- 1 tablespoon lemon juice
- ½ teaspoon sesame seeds
- salt and pepper to taste
Instructions
- In a medium saucepan over medium-high heat, add 2 cups of water and bring to a boil.
- Next add sprouts and boil for 2 minutes, then drain and transfer to a bowl, reserving ⅛ cup of cooking liquid.
Making the Sauce:
- In a small bowl, add vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, sesame oil and mix until combined
Cooking the Noodles:
- On a large pan over medium-high heat, add vegetable oil, noodles, 2 tablespoons sauce, then saute for 2 minutes.
- Next add green onions, carrots, bell pepper and cook until wilted, about 1 minute.
- Then add the sprouts, cooking liquid, and the remaining sauce, season with salt and pepper and mix.
- Right before serving, squeeze a splash of lemon juice and garnish sesame seeds.
Leave a Reply