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- 8 oz (225 g) sweet potato glass noodles - 2 tablespoons sesame oil - 1 medium onion, thinly sliced - 1 medium carrot, julienned - 1 bell pepper (red or yellow), sliced into thin strips - 2 cups fresh spinach leaves - 3 green onions, finely chopped - 3 cloves garlic, minced - 2 tablespoons gochujang (Korean red chili paste) - 1 tablespoon soy sauce - 1 tablespoon sugar (or honey for a natural sweetness) - 1 tablespoon sesame seeds, toasted - Salt and pepper to taste If you can’t find sweet potato glass noodles, you can use regular rice noodles. For sesame oil, olive oil works too, though it changes the flavor slightly. You can switch the bell pepper for zucchini or broccoli if you prefer. If you want to avoid gochujang, try Sriracha for some heat. For a sweetener, maple syrup can replace sugar or honey. Sweet potato glass noodles are lower in calories and carbs than regular noodles. They also provide fiber and some vitamins. Spinach is full of iron and helps with energy. Bell peppers add vitamin C, which boosts your immune system. Sesame oil has healthy fats that support heart health. Garlic is known for its health benefits, including boosting your immune system. These ingredients not only taste great together but also pack a nutritious punch. {{ingredient_image_2}} To start, soak the sweet potato glass noodles in warm water for about 30 minutes. This step softens the noodles and makes them perfect for our dish. After soaking, drain the noodles and set them aside. They will be ready to mix with the veggies soon. Heat 2 tablespoons of sesame oil in a large skillet or wok over medium heat. Once it's hot, add the thinly sliced onion and julienned carrot. Sauté them for 2-3 minutes. You want them to soften and smell great. Next, add the sliced bell pepper, fresh spinach, and minced garlic. Stir-fry everything together for 3-4 minutes. The spinach should wilt, and the bell peppers should become tender. This creates a colorful and tasty mix. In a small bowl, mix 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of toasted sesame seeds. This will be your spicy sauce. If you like it spicier, add more gochujang. Now, add the soaked sweet potato glass noodles to the skillet with the sautéed veggies. Drizzle the spicy sauce over everything and toss to coat. Cook for an extra 2-3 minutes until everything is warm and mixed together well. Stir in the chopped green onions and season with salt and pepper. Serve the noodles hot, and feel free to add more sesame seeds on top for a nice crunch. You can change the heat in this dish easily. Start with 2 tablespoons of gochujang. If you want more heat, add more gochujang. Mix in small amounts and taste as you go. This way, you get the spice just right for you. For a milder dish, reduce the gochujang or swap it for a mild chili paste. You can even try adding a touch of honey to balance the spice. Soaking the sweet potato glass noodles is key. Soak them in warm water for about 30 minutes. This softens them perfectly. Drain them well before adding to the wok. When stir-frying, don’t overcrowd the pan. This helps the noodles cook evenly. Toss everything gently to avoid breaking the noodles. Make sure to coat them well with the sauce for the best flavor. For a beautiful presentation, serve the noodles in a large bowl. Top with extra green onions and toasted sesame seeds. You can also add some fresh cilantro for color. Slices of fresh chili add a nice touch. For a fun twist, serve with lime wedges on the side. The lime adds a zesty kick when squeezed over the dish. Enjoy your colorful, spicy glass noodles! Pro Tips Soak Noodles Correctly: Ensure the sweet potato glass noodles are soaked in warm water for the recommended time to achieve the perfect texture. Over-soaking can lead to a mushy consistency. Adjust the Heat: Feel free to modify the amount of gochujang based on your heat preference. Start with less if you're unsure, and add more to taste as you mix. Colorful Garnishes: Enhance the visual appeal and flavor by adding fresh herbs or sliced chilies as a garnish. They not only look great but also add an aromatic freshness. Leftover Storage: If you have leftovers, store them in an airtight container in the fridge. Reheat gently in a pan over low heat to prevent the noodles from becoming too sticky. {{image_4}} You can easily make this dish vegetarian or vegan. Simply skip any meat and focus on the veggies. The sweet potato glass noodles are already vegan. Use more fresh vegetables like mushrooms or zucchini to add depth. You can also add tofu for protein. Tofu absorbs flavors well, making it a great addition. If you want to add protein, chicken is a great choice. Cut it into small pieces and cook it before the veggies. Cook it until it's no longer pink. For a vegan option, use firm tofu. Press it to remove extra water, then cut it into cubes. Sauté the tofu until golden, then mix it with the veggies and noodles. If you need a gluten-free option, use tamari instead of regular soy sauce. Tamari has a similar flavor but is safe for those avoiding gluten. You can also try coconut aminos, which offer a sweeter taste. Both options work well in this recipe, keeping it tasty and safe for those with gluten sensitivities. To keep your Korean spicy glass noodles fresh, place them in an airtight container. Make sure the noodles cool down to room temperature first. Store the container in the fridge. They will stay good for about 3-4 days. If you want to keep them longer, consider freezing them. When you’re ready to enjoy leftovers, you can reheat them easily. Use a pan over medium heat. Add a splash of water or a bit of sesame oil to help loosen the noodles. Stir gently for about 5-7 minutes until they're hot. You can also use the microwave. Heat in short bursts, stirring between each, until warmed through. If you want to freeze your spicy glass noodles, portion them into freezer bags. Remove as much air as possible before sealing. They can last up to 2 months in the freezer. To thaw, move them to the fridge overnight. Reheat as mentioned above for best results. Enjoy your delicious meal whenever you want! Korean glass noodles are made from sweet potato starch. This gives them a unique chewy texture. They are also gluten-free. You can find these noodles in many Asian markets. They soak up flavors well, making them perfect for stir-fry dishes. To make glass noodles softer, soak them in warm water. Let them sit for about 30 minutes. This softens them perfectly for cooking. Drain the noodles before using them in your dish. This step is key to achieving the right texture. Yes, you can use different vegetables in this recipe. Feel free to mix and match based on your taste. Broccoli, zucchini, or snap peas work well too. Just remember to cut them into thin strips for even cooking. Enjoy personalizing your dish! This blog post covered key ingredients for a great dish and their health benefits. You learned step-by-step instructions to create perfect sweet potato glass noodles. We discussed tips to adjust flavors and cooking methods for the best results. Also, we explored variations, including vegan options and protein add-ins. Finally, we shared storage tips to keep your leftovers fresh. Overall, you now have all the tools to create, enjoy, and customize this dish!

Fiery Korean Glass Noodles with Vibrant Veggies

A spicy and colorful dish featuring sweet potato glass noodles and a variety of fresh vegetables, perfect for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz sweet potato glass noodles
  • 2 tablespoons sesame oil
  • 1 medium onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 bell pepper red or yellow, sliced into thin strips
  • 2 cups fresh spinach leaves
  • 3 green onions finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar or honey for a natural sweetness
  • 1 tablespoon sesame seeds, toasted
  • to taste salt and pepper

Instructions
 

  • Start by soaking the sweet potato glass noodles in warm water for about 30 minutes. This will soften them perfectly for the dish. After soaking, drain the noodles and set them aside to ensure they’re ready for incorporation.
  • In a large skillet or wok, pour in the sesame oil and heat it over medium heat. Once hot, add the sliced onion and julienned carrots. Sauté for about 2-3 minutes until they begin to soften and release their delightful aromas.
  • Next, introduce the sliced bell pepper, fresh spinach, and minced garlic to the skillet. Stir-fry all ingredients together for 3-4 minutes, allowing the spinach to wilt and the bell peppers to become tender, creating a colorful medley of veggies.
  • In a small mixing bowl, combine the gochujang, soy sauce, sugar, and toasted sesame seeds. Mix well to form a spicy, savory sauce. If you crave more heat, feel free to increase the amount of gochujang to your liking.
  • Add the prepared sweet potato glass noodles to the skillet with the sautéed vegetables. Drizzle the spicy sauce over the noodles and toss all the ingredients together with care, ensuring every strand is well-coated in the vibrant sauce. Cook for an additional 2-3 minutes until everything is heated through and melded together beautifully.
  • Stir in the chopped green onions and season with salt and pepper to taste for that final touch of flavor. Serve the fiery noodles hot, optionally garnishing with extra toasted sesame seeds for an appealing crunch and additional flair.

Notes

For an extra pop of color and flavor, consider garnishing with a sprinkle of finely chopped cilantro or a few slices of fresh chili on top before serving!
Keyword korean, noodles, spicy, vegetarian