Stir-Fried Soybean Sprout Noodles

The Magic of Stir-Fried Soybean Sprout Noodles

Stir-Fried Soybean Sprout Noodles is one of my go-to recipes for a quick and delicious meal. When I first started making Stir-Fried Soybean Sprout Noodles, I was looking for something simple yet flavorful. This dish quickly became a favorite in my kitchen. The combination of chewy sweet potato noodles and crunchy soybean sprouts creates a delightful texture, while the savory sauce ties everything together beautifully.

A Symphony of Flavors

As I stir-fry, I love watching the soybean sprouts and red bell pepper transform into a vibrant mix. With every toss, the aroma of garlic and sesame oil fills the kitchen, promising a meal that’s as comforting as it is delicious. The Stir-Fried Soybean Sprout Noodles come together so easily, making it perfect for a busy weeknight or a casual get-together.

Versatility at Its Best

One of my favorite parts of this recipe is how versatile it is. You can swap out ingredients based on what you have on hand, like using mung bean sprouts instead of soybean sprouts or adding tofu for extra protein. The Stir-Fried Soybean Sprout Noodles always turn out amazing, no matter how you tweak the recipe.

A Dish for Every Occasion

Serving up this dish always feels like a little celebration of simple, wholesome cooking. Whether it’s a quick lunch or a side for dinner, the Stir-Fried Soybean Sprout Noodles never disappoint. It’s a dish that’s as satisfying as it is easy to make, and I’m always excited to share it with family and friends.

Chef’s Notes- Stir-Fried Soybean Sprout Noodles

• Texture Matters: For the best texture, ensure the soybean sprouts are only briefly boiled. Overcooking can make them mushy. Similarly, the sweet potato noodles should be cooked until tender but still have a slight chew.
• Noodle Tips: Sweet potato starch noodles can sometimes be sticky. Make sure to stir them frequently while cooking to prevent sticking and ensure even cooking. Cutting the noodles into shorter lengths makes them easier to stir and eat.
• Adjusting the Sauce: The sauce can be adjusted to your taste. For a sweeter flavor, add a bit more sugar. For extra umami, a splash of mushroom soy sauce can be a great addition.
• Protein Boost: Adding tofu or chicken strips can make the dish more filling. If using tofu, opt for firm tofu and sauté it until golden before adding to the stir-fry.
• Vegetable Variety: Feel free to experiment with other vegetables such as mushrooms, spinach, or bok choy. Just make sure to cook them until they are tender but still crisp.
• Serving Suggestion: This dish pairs wonderfully with a side of kimchi or a simple green salad to complement the flavors and add a refreshing contrast.

Stir-Fried Soybean Sprout Noodles

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

250

kcal

Total time

25

minutes

Dive into the delightful world of Stir-Fried Soybean Sprout Noodles! This dish is a perfect blend of crunchy veggies and chewy noodles, all tossed in a savory sauce. It’s a quick, healthy, and affordable meal that will leave your taste buds dancing. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress. Let’s get cooking!

Ingredients

• Vegetables and Noodles

• 8 ounces soybean sprouts (kongnamul)

• 4 ounces sweet potato starch noodles (dangmyeon)

• 2 to 3 scallions, cut into 2-inch pieces

• 1/4 red bell pepper or 1/2 small carrot, julienned

• Sauce

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 1 teaspoon minced garlic

• 1 tablespoon sesame oil

• 1/2 teaspoon sesame seeds

• Pinch of black pepper

• Other

• 1 teaspoon cooking oil

• Alternative Ingredients:

• Soybean sprouts: Mung bean sprouts or shredded cabbage

• Sweet potato starch noodles: Rice noodles or glass noodles

• Soy sauce: Tamari or coconut aminos for gluten-free option

• Sugar: Honey or maple syrup for a natural sweetener

• Sesame oil: Olive oil or avocado oil

Directions

• Boiling Sprouts – Bring 2 cups of water to a boil in a pan over medium-high heat. Add the soybean sprouts and cook for 2 minutes. If cooking uncovered, flip the sprouts once for even cooking.
• Preparing Sauce – In a small bowl, mix together soy sauce, sugar, minced garlic, sesame oil, sesame seeds, and a pinch of black pepper until the sugar dissolves.
• Cooking Noodles – Remove the soybean sprouts from the pan and set aside, reserving the cooking liquid in the pan. Add 1 teaspoon of cooking oil and 1-1/2 tablespoons of the prepared sauce to the pan along with the sweet potato starch noodles. Cook for 6 to 7 minutes until the liquid is almost gone and the noodles are soft. Cut the noodles into shorter lengths using kitchen shears.
• Combining Ingredients – Add the scallions and red bell pepper slices to the pan and stir-fry briefly until the vegetables are slightly wilted. Add the cooked soybean sprouts and the remaining sauce to the pan. Quickly toss everything together until well combined before turning off the heat.

Equipment

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

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 200mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 15IU
• Vitamin C: 30mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Stir-Fried Soybean Sprout Noodles

Can I use other types of noodles?

Yes, you can substitute sweet potato starch noodles with rice noodles or glass noodles. Adjust the cooking time based on the type of noodles used.

What can I use instead of soy sauce?

If you’re looking for a gluten-free option, try tamari or coconut aminos. Both are great alternatives to soy sauce.

How do I store leftovers?

Store leftover stir-fried noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a nonstick pan over medium heat, adding a splash of water or broth if needed to loosen the noodles.

Can I freeze this dish?

While it’s best enjoyed fresh, you can freeze the stir-fried noodles for up to 1 month. Thaw in the refrigerator overnight and reheat thoroughly before serving.

What other vegetables can I add?

You can add vegetables like bell peppers, mushrooms, spinach, or snap peas. Just make sure to adjust the cooking time for any added ingredients to keep everything fresh and crisp.