#1 Best Korean Glass Noodles Stir-Fry

Discovering Korean Flavors

My Favorite is Korean Glass Noodles Stir-Fry and When I first stumbled upon Korean Glass Noodle Stir-Fry, or Jap Chae, I was immediately intrigued by its vibrant colors and the promise of savory flavors. As someone who loves exploring different cuisines, I couldn’t resist trying my hand at making this dish. The idea of cooking with sweet potato starch noodles was new to me, and I was eager to see how they would differ from the usual pasta or rice noodles I was accustomed to. The moment I gathered all the ingredients—crisp vegetables, glossy noodles, and aromatic sesame oil—I knew I was in for a culinary adventure.

A Burst of Color in My Kitchen

As I began slicing the carrots, onions, and asparagus, I felt a sense of anticipation. The colors were so bright and cheerful, and I could imagine how beautiful they would look once mixed with the translucent noodles. Cooking the vegetables was a joy—the garlic and onions filled my kitchen with a mouthwatering aroma, and the sizzle in the pan was music to my ears. Each step of the process, from rehydrating the shiitake mushrooms to whisking together the soy sauce and sugar, added a layer of excitement as the dish slowly came together.

The Perfect Harmony of Flavors

When it was time to combine the noodles with the vegetables, I couldn’t wait to see how the flavors would meld. Tossing everything together in the pan, the noodles absorbed the savory sauce beautifully, becoming glossy and fragrant. The vegetables remained crisp and colorful, adding not just texture but a delightful sweetness to balance the savory notes. I was amazed at how simple ingredients could create such a complex and satisfying dish. The final touch of sesame seeds and a drizzle of sesame oil brought everything together, enhancing the dish with a nutty aroma.

Sharing the Joy of Cooking

Serving the Korean Glass Noodle Stir-Fry was a moment of pride. The dish looked as good as it smelled, and I couldn’t wait to share it with my family. As we sat down to eat, I watched their faces light up with each bite, confirming that the effort was well worth it. This dish has since become a favorite in our household, not just for its taste but for the joy it brings to our table. It’s more than just a meal; it’s a celebration of the flavors and traditions of Korea, all wrapped up in a delicious, colorful package.

Chef’s Notes-Korean Glass Noodles Stir-Fry

• Make sure not to overcook the sweet potato starch noodles. They should be tender but still have a slight bite. Rinse them under cold water immediately after cooking to stop the cooking process and prevent clumping.
• Slice vegetables uniformly to ensure even cooking. For a more vibrant dish, cut vegetables into similar-sized pieces.
• If using dried shiitake mushrooms, make sure they are fully rehydrated. Soak them in warm water for about 20-30 minutes before slicing.
• Taste the sauce mixture before adding it to the pan. Adjust the sugar or soy sauce according to your preference for sweetness or saltiness.
• Toasted sesame seeds and additional sesame oil add a rich, nutty flavor. Don’t skip this step as it enhances the overall taste and presentation of the dish.
• For a heartier meal, add cubed tofu or thinly sliced beef. Cook these separately and stir them into the dish just before serving.

Korean Glass Noodle Stir-Fry

Recipe by Kimmy

Course: Main CourseCuisine: Korean

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

673

kcal

Total time

40

minutes

Dive into the vibrant flavors of Korea with this delightful Korean Glass Noodle Stir-Fry! Packed with colorful veggies and savory noodles, this dish is a feast for both the eyes and the palate. Perfect for a quick weeknight dinner or an impressive dish for guests, this recipe brings the authentic taste of Korean cuisine right to your kitchen. Get ready to wow your taste buds!

Ingredients

• Noodles and Sauce

• 1/2 pound sweet potato starch noodles (dang myun)

• 1 tsp toasted sesame oil

• 2 tbsp soy sauce

• 2 tsp granulated sugar

• Vegetables and Aromatics

• 1 tbsp neutral oil (like canola or vegetable oil)

• 2 cloves garlic, finely chopped

• 3/4 cup yellow onion, thinly sliced

• 2 medium carrots, julienned

• 1/2 pound fresh asparagus, thin slices

• 3 green onions, chopped into 1-inch pieces

• 1/2 cup dried shiitake mushrooms, rehydrated and sliced

• Garnish

• 1 tbsp toasted sesame seeds

• 1 1/2 tsp toasted sesame oil

Directions

• Fill a large pot with lightly salted water and bring it to a boil over high heat. Add the sweet potato starch noodles and cook until al dente, about 4-5 minutes. Drain and rinse under cold water to stop the cooking process. Toss with 1 teaspoon of toasted sesame oil to prevent sticking and set aside.
• In a small bowl, whisk together soy sauce and granulated sugar until the sugar dissolves completely. Set aside.
• Heat the neutral oil in a nonstick pan over medium-high heat. Add the minced garlic and sliced onions; sauté until fragrant and onions are translucent, about 2 minutes. Add the julienned carrots and sliced asparagus; continue to cook until vegetables are tender-crisp, approximately 5 minutes.
• Remove from heat and sprinkle with toasted sesame seeds and the remaining 1 1/2 teaspoons of toasted sesame oil. Serve immediately.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 673kcal
• Carbohydrates: 117.2g
• Protein: 17.3g
• Fat: 17.3g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 1639mg
• Potassium: 600mg
• Fiber: 8g
• Sugar: 12g
• Vitamin A: 120IU
• Vitamin C: 25mg
• Calcium: 10mg
• Iron: 20mg

FAQ-Korean Glass Noodles Stir-Fry

Can I use a different type of noodle?

Yes, you can substitute sweet potato starch noodles with rice noodles or vermicelli. Adjust the cooking time according to the type of noodle used.

What if I can’t find shiitake mushrooms?

If shiitake mushrooms are unavailable, you can use button mushrooms or portobello mushrooms as a substitute. They will provide a different but still pleasant flavor.

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce. Ensure all other ingredients, like vegetable oil and sugar, are gluten-free.

Can I prepare this dish in advance?

While this dish is best enjoyed fresh, you can prepare the noodles and sauce in advance. Reheat the noodles and sauce together in a pan, and add the cooked vegetables just before serving.

How do I store leftovers?

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid overcooking the noodles.