Glass Noodle Stir Fry
This glass noodle stir fry is inspired by traditional Korean Japchae. It comes together in minutes and leaves you feeling all cozy and full.
Since this recipe only takes 20 minutes, it falls firmly into the Quickies category. But, even more excitingly, it’s an exclusive from my upcoming PlantYou Quickies Cookbook. If you hate spending hours in the kitchen for every single meal, this book is for you!
Plant-Based Cooking for Busy People
30 Minutes or Less!
- 140+ quick and healthy plant-based recipes (most in under 30 minutes)
- A Dump and Bake section for minimal mess and maximum ease.
- Optional short-cuts and meal prep tips for when time and energy are limited.
- A Plant Point counter with each recipe to help you optimize your gut health without the effort
- Gluten-, nut- and oil-free modifications, to help you adapt to your dietary needs.
Why You’ll Love This Recipe
- The entire point of Quickies is to save you time and effort in the kitchen. This glass noodle stir fry comes together in less than half an hour, freeing you up to do other things with your time.
- Everything cooks together in one pan (ideally wok or large skillet) for easy cleanup. It’s one of the reasons why I love stir fry dishes!
- Noodles, veggies, and optional protein create a rounded meal that will keep you full and meet all of your nutritional criteria.
- If you struggle to find plant-based friendly takeout, this is a the perfect solution. It probably takes just as little time (if not less), and you have full control over the ingredients.
Key Ingredients
- Sweet potato glass noodles are naturally gluten-free noodles that look kind of transparent after cooking, which gives them their name.
- Mixed vegetables, including broccoli, bell pepper, and carrots add crunch, color, and fiber.
- Optional protein such as edamame or tofu cubes makes this a fully rounded meal.
- Sesame stir fry sauce made with soy sauce, hoisin, lime juice and garlic brings everything together.
Hack It!
- It is up to you whether you want to add tofu, edamame, or even tempeh to increase the protein content of this recipe.
- Even with quickies, you can still be scrappy! This recipe works with whatever vegetables you have on hand. Raid your fridge and freezer for mushrooms, snap peas, kimchi, corn and more!
- Add chili flakes, sriracha, or chili oil if you want to make your glass noodle stir fry spicy.
- Glass noodles come in many forms. You can use pea or bean starch noodles, or even something different like ramen or udon.
How to Make Glass Noodle Stir Fry
Step 1: First, prepare the glass noodles. I soak them in warm water for 20 minutes, and then rinse.
Step 2: To a large wok or deep skillet, add the spinach, bell pepper, yellow onion, broccoli and carrots. If you want more protein, add a cup of edamame or tofu as well.
Step 3: Add your glass noodles, garlic, soy sauce, hoisin, water and sesame oil. Cover and cook over medium heat for a few minutes.
Step 4: Then uncover, and mix until the noodles and vegetables are soft and warm, approximately 5 minutes. Garnish with sesame seeds and chopped green onion as desired. Taste and add more soy sauce or hoisin as needed.
Frequently Asked Questions
Store in a sealed container in the fridge for up to 3–4 days. Add a bit of water and heat up in the pan, stirring everything back up.
Yes! Rice noodles or even spaghetti can work in a pinch, though the texture will differ.
Not by default, but you can easily modify it! Glass noodles are already gluten-free, but you’ll need to swap soy sauce and hoisin for gluten free options (tamari, coconut aminos, and certified gluten free hoisin).
It is up to you how you prepare the noodles. Soaking is just the easiest option. You can also microwave with some water or cook on the stove according to packaging instructions.
More Plant-Based Noodle Recipes
- Chili Oil Peanut Noodles
- Ramen Noodle Bake
- Thai Noodle Salad
- One Pan Curry Noodles
- Cold Sesame Noodles
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The Recipe: Glass Noodle Stir Fry
Ingredients
- 200 g sweet potato vermicelli, soaked in warm water for 20 minutes and drained
- 1 handful spinach, large
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- ½ head broccoli, chopped
- 1 cup carrots, cut into matchsticks
- 1 cup frozen edamame, or a block of cubed tofu, optional
Sauce:
- 2 cloves garlic, minced
- 3 tbsp soya sauce
- 2 tbsp hoisin
- 1 lime, juiced
- ⅓ cup water
- 1 tbsp sesame oil
To serve:
- Sesame seeds
- Green onion, chopped
Equipment
- Wok or deep skillet
- Bowl to soak noodles
Instructions
- First, prepare the glass noodles. I soak them in warm water for 20 minutes, and then rinse.
- In a large wok or deep skillet, add the vermicelli noodles, spinach, bell pepper, yellow onion, broccoli and carrots. Next, add the garlic, soy sauce, hoisin, water and sesame oil. You can also add edamame or tofu at this time (if using).
- Cover and place on a burner over medium heat for a few minutes. Then uncover, and mix until the noodles and vegetables are soft and warm, approximately 5 minutes. You can add more water as needed throughout the stir fry process to keep the noodles from sticking together.
- Garnish with sesame seeds and chopped green onion as desired. Taste and add more soy sauce or hoisin as needed.
Notes
- It is up to you whether you want to add tofu, edamame, or even tempeh to increase the protein content of this recipe.
- Even with quickies, you can still be scrappy! This recipe works with whatever vegetables you have on hand. Raid your fridge and freezer for mushrooms, snap peas, kimchi, corn and more!
- Add chili flakes, sriracha, or chili oil if you want to make your glass noodle stir fry spicy.
- Glass noodles come in many forms. You can use pea or bean starch noodles, or even something different like ramen or udon.