These Sesame Sweet Potato Glass Noodles are outstanding. Really light and fresh. Made with sweet potato glass noodles which are chewy and delicious, usually used in japchae, a famous Korean noodle dish. This dish is best served at room temperature. It is the perfect noodle for spring and summer. It is a little sweet and salty, and the nuttiness of the sesame oil makes every bite irresistible.
This dish is quick to prepare, only 30 minutes. Prep the vegetables, saute, boil the noodles, and mix. These sweet potato glass noodles can easily be multiplied, which is great for large get togethers and potlucks. The best part is you can serve it at room temperature. No need to reheat.
This was inspired by my other recipe Gochujang Chicken Drumsticks and pairs well with this amazing Shiitake Mushoom Fried Rice recipe or Sesame Braised Cabbage.
What is Sweet Potato Glass Noodles?
Originally from Korea, sweet potato glass noodles are traditionally used for japchae. Japchae is a famous Korean noodle dish that consists of beef, carrots, bell peppers, egg, and a sweet sesame soy sauce drizzled all over. If you have ever been in a Korean restaurant, chances are you have had japchae.
Sweet Potato Glass Noodles are naturally gluten-free because they are made with sweet potatoes. They are also fat free, and very low in calories. Talk about healthy! You can buy them in most Asian grocery stores. If you cannot find them, here’s a link for sweet potato glass noodles.
Ingredients
Other than the sweet potato noodles the ingredients listed below are simple pantry items that you can find in most grocery stores.
Sweet potato glass noodles – is a Korean noodle. Traditionally used for japchae. Thse noodles can be found in most Asian grocery stores.
Kale – If you don’t fancy kale, use any other greens such as swiss shard or spinach. All the green vegetables listed are loaded with beta-carotene, vitamin K, vitamin C, lutein, and zeaxanthin and are also great anti-inflammatories.
Aromatics – Shallots, garlic, and green onions are super important for flavor.
Grapeseed oil – any neutral oil will work. Avocado oil, canola oil, or vegetable oil.
Sesame oil – this is super important. This brings out a nuttiness flavor that brings this dish to the next level. Toasted Sesame Oil is excellent in this recipe.
Dark soy sauce
Sweet soy sauce (kecap manis)
Honey – white sugar, maple syrup or agave nectar will work as well.
Garnish – sesame seeds and the green part of the green onion
Chili crisp (optional) I used Momofuku
See the recipe card for quantities.
How to make Sesame Sweet Potato Glass Noodles
- In a large skillet, on medium heat. Heat the oil. Saute the shallots. Once browned and fragrant, add the white part of the green onion and garlic. Saute until the garlic is crispy.
- Lower the heat, add the kale, and saute. Add 2 tablespoon of water to the kale to steam it. Cover with a lid and cook for 3 minutes until the kale has wilted.
- Turn off the heat and set the kale mixture aside.
- In a bowl, combine the sauce ingredients. Whisk well until the sauce is thoroughly combined. Set aside.
- Cook the noodles according to the package instructions. Drain, and rinse under cold water until warm to the touch.
- Transfer the noodles to a large bowl and add the sauce. Toss to coat. Add the kale mixture and toss again.
- Serve and enjoy!
Tips for Success
- After boiling the noodles for the recommended time, strain them and run it under cold water as soon as possible. This will prevent it from sticking together.
- As soon as the noodles are warm to the touch. Place it in a large bowl and add the sauce quickly.
Substitutions
Substitutions are welcome in this Sesame Noodles recipe. Here are some ingredients you can play around with.
- Kale – instead of kale, you can use swiss chard or spinach.
- Honey – use maple syrup, sugar, agave syrup, or any sweetener you want.
- Protein – there is no protein in this dish. Feel free to add tofu, chicken, pork, or beef.
Variations
Sesame Sweet Potato Glass Noodles are a super versatile dish.
- Spicy – add chili oil or chili crisp. Make my Ultimate Garlic Chili Oil. This will add so much depth of flavor to this dish. You can buy chili oil as well. I recommend Momofuku Chili Crunch.
- Fancy – make a beautiful ribeye steak to pair with this dish. The ultimate bowl.
Equipment
- Skillet with lid
- Large bowl for mixing the noodles
- Small bowl for the sauce
- Knife
- Cutting board
- Strainer
- Large pot for boiling water
- Spatula
- Tongs
- Measuring spoons
Storage
These Sesame Sweet Potato Starch Noodles will spoil if left out for a few hours. Store in the fridge right away.
It can be stored in the fridge for up to a few days.
Reheat in a non-stick frying pan over medium-low heat, stirring often. Add sesame oil.
FAQ
Yes, Sweet Potato Glass Noodles are naturally gluten-free because they are made with sweet potatoes. They are also fat free, and very low in calories. Talk about healthy! You can buy them in most Asian grocery stores.
Sweet potato noodles are a type of glass (vermicelli) noodles made from sweet potato starch.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sesame Sweet Potato Glass Noodles.
Sesame Sweet Potato Glass Noodles
These Sesame Sweet Potato Glass Noodles are light and fresh. Made with sweet potato glass noodles which are chewy and delicious. It is the perfect noodle for spring and summer. It is a little sweet, and salty, and the nuttiness of the sesame oil makes every bite irresistible.
- Total Time: 30 minutes
- Yield: 2-4
Ingredients
400 g dried glass noodles
4 cups of kale (stems removed and cut into 3” pieces)
2 shallots jullienne
5 cloves of garlic sliced thinly
5 stalks of green onions (whites and green parts separated)
2 tablespoon grapeseed oil for sauteing
Sauce
3 tablespoon sesame oil
3 tablespoon of soy sauce
2 tablespoon dark soy sauce
2 tablespoon of sweet soy sauce kecap manis
1 tablespoon of honey
Garnish
Sesame seeds
The green part of the green onion
Chili crisp (optional)
Instructions
- In a large skillet, on medium heat. Heat the oil. Saute the shallots. Once browned and fragrant, add the white part of the green onion and garlic. Saute until the garlic is crispy.
- Lower the heat, add the kale, and saute. Add 2 tablespoon of water to the kale to steam it. Cover with a lid and cook for 3 minutes until the kale has wilted.
- Turn off the heat and set the kale mixture aside.
- In a bowl, combine the sauce ingredients. Whisk well until the sauce is thoroughly combined. Set aside.
- Cook the noodles according to the package instructions. Drain, and rinse under cold water until warm to the touch.
- Transfer the noodles to a large bowl and add the sauce. Toss to coat. Add the kale mixture and toss again.
- Serve and enjoy!
Equipment
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Notes
- After boiling the noodles for the recommended time, strain them and run it under cold water as soon as possible. This will prevent it from sticking together.
- As soon as the noodles are warm to the touch. Place it in a large bowl and add the sauce quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sides
- Method: pan fry
- Cuisine: korean
Keywords: sesame sweet potato glass noodles, sweet potato glass noodles, korean noodles, japchae
Sue Messa
So good, so easy and gluten free!! I wish I found this recipe sooner!!
Carmen
Yesssss!
Ben Wilson
Really liked this dish, awesome gluten free option. I’ve made this a couple times and the only extra thing I add is peppers for some heat.
Carmen
Yes, that sounds delish!
Joan Smithers
Made this the other night and it was unbelievable!!!! Thanks Carmen 😊
Carmen
Thanks Joan
Jen Tucker
LOVE THIS!!! Finally a delicious noodle that’s gluten free. I’ve been pairing it with all kinds of different meats and it goes really well. Need more of these sweet potatoe noodle recipes from Carmen asap!
Carmen
Thank you for trying it!!! I am so happy you loved it