Description
A flavorful Korean Sweet Potato Glass Noodle Stir-Fry combining tender vegetables and savory seasonings for a quick and satisfying meal.
Ingredients
Scale
Glass Noodles
- 8 ounces sweet potato glass noodles
Vegetables
- 1 onion, sliced
- 2 carrots, julienned
- 1 bell pepper, sliced
- 3 green onions, chopped
- 3 cloves garlic, minced
Sauces and Oils
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
Instructions
- Cook the noodles: Cook the sweet potato glass noodles according to package instructions, then drain and set aside to prepare for stir-frying.
- Heat oil: Heat 2 tablespoons of vegetable oil in a large pan over medium heat to ready the pan for sautéing the vegetables.
- Sauté vegetables: Add the sliced onion, julienned carrots, and sliced bell pepper to the pan, cooking until they are just tender but still crisp.
- Add aromatics: Stir in the minced garlic and chopped green onions, cooking for an additional minute to release their flavors into the vegetables.
- Combine noodles and sauces: Add the cooked noodles to the pan along with soy sauce, sesame oil, and sugar. Toss everything together thoroughly to evenly coat the noodles and vegetables with the savory sauce.
- Garnish and serve: Sprinkle sesame seeds over the stir-fry for added texture and a nutty finish, then serve hot.
Notes
- Use sweet potato noodles specifically for their chewy texture which is traditional in Korean dishes.
- Julienning the carrots ensures quick and even cooking in the stir-fry.
- Adjust the soy sauce quantity to taste depending on salt preference.
- For added protein, consider adding tofu or cooked shrimp in step 5.
- This dish can be served as a main or a side for Korean-style meals.
