My name is Nazia and I’m so excited to share this new dish I created for the Food and Meal community. As an adventurous home cook who loves trying cuisines from around the world, I’m always seeking out new ingredients and flavor combinations to liven up my weeknight meals.
Recently, I came across sweet potato noodles at my local Asian market. Their bright orange color and soft, chewy texture immediately caught my attention. Having grown up eating classic wheat-based Asian noodles, these sweet potato ones seemed like an interesting twist. And with their reputation for being gluten-free and nutrient-dense, I knew I had to give them a try.
Once I got home, flavors and recipes started swirling in my mind. How could I best showcase the sweet potato noodles’ texture and natural sweetness? I decided to keep it simple with a quick stir-fry, amping up flavor and crunch with garlic, vegetables, protein and a sticky glaze.
The results absolutely delighted my tastebuds! The noodles softened beautifully while maintaining that pleasant chew. They played so nicely with the savory garlic sauce, fresh crisp veggies, and tender chicken. And did I mention how easy this dish came together? Perfect for a busy weeknight.
Stir-Fried Sweet Potato Noodles Recipe
STIR-FRIED SWEET POTATO NOODLES
Equipment
Ingredients
- 1/2 pound baby spinach
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil, plus 1⁄2 tablespoon
- 1 sweet onion, sliced into thin strips
- 2 garlic cloves, finely chopped
- 2 small carrots, julienned
- 3 scallions, chopped
- 1/2 cup chopped napa cabbage
- 5 shiitake mushrooms, rehydrated if dried, sliced
- 8 ounces mung bean noodles or sweet potato noodles (also called cellophane or glass noodles or Chinese vermicelli), cooked according to the package directions
- 6 ounces beef or pork (optional)
- 3 tablespoons soy sauce, plus more for seasoning
- 1 teaspoon sugar
- Salt
- Sesame seeds, for garnish (optional)
Instructions
- In a medium saucepan of boiling water, blanch the spinach for about 20 seconds. Drain and gently squeeze with your hands to remove excess water.
- In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon sesame oil. Add the onion and garlic and stir-fry for about 1 minute.
- Add the spinach, carrots, scallions, cabbage, and mushrooms and cook until the vegetables are crisp-tender, 4 to 5 minutes.
- Turn the heat to low, and add the cooked noodles, meat (if using), soy sauce, sugar, and the remaining 1⁄2 tablespoon sesame oil. Stir to combine, and cook for another 2 minutes.
- Season with salt or more soy sauce, if needed.
- Serve among 4 plates. If using sesame seeds, add them after plating.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips for Perfect Stir-Fried Sweet Potato Noodles
First, start by prepping all your ingredients – chop veggies, mince garlic, cook protein, etc. Having everything ready to go makes the actual cooking process smoother. When it comes to the noodles, make sure you read the package instructions. Some brands may need soaking while others can go straight into the pan.
Once your prep is done, heat up your wok or large skillet over medium-high heat and get stir-frying! I like to start with the aromatics like garlic and ginger, cooking just until fragrant. Then add veggies and protein and toss everything together. Nestle the sweet potato noodles into the pan and gently stir to incorporate.
At this point, I’ll often splash in a flavorful sauce like soy, oyster or hoisin to coat the noodles. Once everything is glossy and heated through, do a final taste and adjust seasoning if needed. Fresh herbs like cilantro or green onion make lovely finishing touches.
Serving Suggestions for Korean Stir-Fried Sweet Potato Noodles
For a delightful pairing with Stir-Fried Sweet Potato Noodles, consider serving alongside Gyoza, Sashimi, Yakisoba, Miso Soup, or Yaki Udon. The savory flavors of the noodles complement the richness of Katsudon, while the refreshing taste contrasts beautifully with the lightness of Sushi Ginger. For a diverse culinary experience, explore the fusion of textures and tastes by combining with Wonton Soup, Quesadillas, or Dragon Roll.
FAQs about Korean Stir-Fried Sweet Potato Noodles
- What type of sweet potato noodles should I use? It’s best to use Korean sweet potato starch noodles, often labeled as “Japchae” noodles or “glass noodles” at Asian supermarkets.
- Can I add meat to this dish? Absolutely! Thinly sliced beef or chicken can be marinated and stir-fried along with the vegetables for added protein.
- How do I store leftovers? Place the cooled leftovers in an airtight container and refrigerate. They’ll stay fresh for up to 3 days.
- Can I reheat the stir-fried noodles? Yes, you can reheat them in a pan over medium heat. You might want to add a splash of water or soy sauce to rejuvenate the noodles.
- The noodles turned out too sticky. What went wrong? Over-soaking the noodles or adding too much sauce can make them sticky. Next time, reduce the soaking time and adjust the sauce quantity.
Conclusion
Well, we’ve come to the end of my sweet potato noodle adventure – for now at least! I hope you all enjoyed exploring this tasty new ingredient with me. It definitely won’t be my last time cooking up these gluten-free beauties.
Once again, I have to rave about the texture and flavor of these noodles. Their natural sweetness and chewiness liven up any dish, while still being lower in carbs than traditional pasta. I love how easy they are to adapt to different cuisines and ingredients too. The possibilities are truly endless!
If my recipes and serving suggestions have inspired you at all, I highly encourage giving sweet potato noodles a try. You can find them in most well-stocked grocery stores these days, sometimes even in fun shapes beyond just spaghetti.
As always, I welcome any feedback, stories or photos of your own sweet potato creations. One of my favorite parts of writing for Food and Meal is connecting with all of you amazing home cooks out there. You continuously inspire me with your creativity and passion for food.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.