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Sweet potato glass noodles with vegetables in a bowl
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Sweet Potato Glass Noodles With Vegetables

A vegetarian japchae-style dish with springy dangmyeon, sliced vegetables, and a sesame-soy sauce. Cook noodles by their package directions, then toss briefly to keep the vegetables distinct.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 main portions
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dry sweet potato glass noodles Dangmyeon; follow package cooking instructions.
  • 1 teaspoon sesame oil For the drained noodles; separate from the sauce oil.
  • 1 tablespoon neutral cooking oil For the skillet.
  • 1 medium carrot Cut into thin strips.
  • 1 small bell pepper Thinly sliced.
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach Washed and well drained.
  • 1/2 small yellow onion Thinly sliced.
  • 2 green onions Sliced; reserve 1 tablespoon for serving.
  • 1/4 cup soy sauce Preferably reduced sodium; check labels if avoiding wheat.
  • 1 tablespoon sesame oil For the sauce.
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 garlic cloves Finely minced.
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon black pepper
  • 2 tablespoons water Maximum; add only as needed during the final toss.

Equipment

  • 1 large cooking pot
  • 1 wide skillet or wok
  • 1 Colander
  • 1 tongs and clean kitchen scissors

Method
 

  1. Prepare sauce and vegetables. Slice all vegetables before cooking and reserve 1 tablespoon sliced green onion for serving. Whisk soy sauce, the tablespoon of sauce sesame oil, brown sugar, vinegar, garlic, ginger, sesame seeds, and pepper. Keep optional water separate.
  2. Cook the noodles. Follow the package soaking or boiling directions. Taste a cooled strand: it should be fully tender and elastic without a hard center. Package-required soaking can add to the estimated time.
  3. Drain and coat. Drain well, rinsing only if the package directs. Shorten long strands with clean kitchen scissors if desired, then gently toss with the separate teaspoon of sesame oil.
  4. Cook firm vegetables. Heat neutral oil in a wide skillet over medium-high heat. Cook onion and carrot 2–3 minutes, then add mushrooms and cook 3–4 minutes until much of their moisture evaporates. Reduce heat if edges scorch.
  5. Add pepper and greens. Cook bell pepper for about 2 minutes. Add spinach and the remaining green onions and stir until the spinach wilts. Let pooled water evaporate before adding noodles.
  6. Toss and serve. Add noodles and sauce. Lift and turn with tongs until glossy and heated through, usually 2–3 minutes. Add water a teaspoon at a time only if needed, up to 2 tablespoons total. Taste a cooled bite and finish with reserved green onion. The measured sesame seeds are already in the sauce.

Notes

Yield and timing: Makes 4 main portions or 6 smaller sides. Allow about 20 minutes to prepare and 20 minutes to cook, depending on your noodle package and whether tasks overlap. Add any package-required soaking time.
Oil: The 1 teaspoon sesame oil coats drained noodles. The 1 tablespoon sesame oil belongs to the sauce, and the 1 tablespoon neutral oil goes into the skillet. Measure separately.
Texture: Finish cooking the noodle center before tossing with the vegetables. Drain well, evaporate mushroom moisture, and add optional water gradually. Cook a double batch in two skillet batches.
Labels: Products vary. The recipe contains soy and sesame; many soy sauces contain wheat. Choose suitable labeled noodles and condiments if avoiding gluten or allergens.
Storage: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F, at 40°F or below. Use within 3–4 days. Reheat to 165°F with a little water, stirring and checking several places.