Description
A flavorful Korean-inspired Sweet Potato Glass Noodle Stir-Fry featuring tender vegetables and a savory-sweet sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 8 ounces sweet potato glass noodles
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 carrots, julienned
- 1 bell pepper, sliced
- 3 green onions, chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
Instructions
- Cook the noodles: Prepare the sweet potato glass noodles according to the package instructions, then drain thoroughly and set aside to cool slightly.
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large pan over medium heat, ensuring the oil is hot enough to sauté the vegetables.
- Sauté the vegetables: Add the sliced onion, julienned carrots, and sliced bell pepper to the pan. Cook until the vegetables are just tender but still crisp, about 4 to 5 minutes.
- Add aromatics: Stir in minced garlic and chopped green onions, cooking for an additional minute to release their fragrance without burning.
- Combine noodles and sauce: Add the cooked noodles back into the pan along with soy sauce, sesame oil, and sugar. Toss everything together thoroughly to ensure the noodles and vegetables are evenly coated and heated through.
- Garnish and serve: Remove from heat and sprinkle with sesame seeds for a nutty crunch before serving immediately.
Notes
- Sweet potato glass noodles can break easily; handle gently when draining and mixing.
- Adjust soy sauce quantity according to your preferred saltiness level.
- For extra protein, consider adding tofu or thinly sliced beef.
- Use low-sodium soy sauce to reduce salt content if desired.
- This dish is best served immediately for optimal texture.
