Korean Glass Noodle Veggie Stir Fry Recipe
Ditch take out with this Korean Glass Noodle Veggie Stir Fry. Simple ingredients, loads of veggies and just 25 minutes start to finish.
Servings: 4 servings
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
**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
