Description
This incredibly flavorful and satisfying glass noodle dish features chewy sweet potato starch noodles tossed in a savory, sweet, and umami-rich sauce with your choice of vegetables and protein. It’s naturally gluten-free and comes together quickly for a perfect weeknight meal.
Ingredients
- 8 oz (225g) sweet potato starch glass noodles (dangmyeon)
- 2 tbsp gluten-free tamari (or coconut aminos)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 2 tsp toasted sesame oil (plus more for tossing noodles)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp neutral oil (like avocado or grapeseed)
- 1 cup sliced carrots (julienned or thinly sliced)
- 1 cup sliced mushrooms (shiitake or cremini)
- 2–3 cups fresh spinach
- Optional: 1 cup cooked protein (e.g., pan-fried tofu, chicken, or beef strips)
- For garnish: Toasted sesame seeds, chopped green onions
Instructions
- Prepare the Sauce: In a small bowl, whisk together tamari, rice vinegar, maple syrup/brown sugar, and 2 tsp toasted sesame oil. Set aside.
- Cook Noodles: Bring a large pot of water to a rolling boil. Add glass noodles and cook according to package directions (typically 6-8 minutes) until al dente and translucent. Drain immediately, rinse with cold water, and lightly toss with a tiny bit of sesame oil to prevent sticking.
- Sauté Protein & Vegetables: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. If using, add protein and cook until browned and cooked through. Remove and set aside. Add carrots and mushrooms to the skillet and sauté for 3-5 minutes until tender-crisp. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Combine & Toss: Return cooked protein (if used) and drained glass noodles to the skillet. Pour in the prepared sauce. Add fresh spinach. Toss continuously for 1-2 minutes until all ingredients are well combined, the noodles are coated, and spinach is wilted.
- Serve: Transfer to serving bowls. Garnish with toasted sesame seeds and chopped green onions. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins