Asian Glass Noodle Stir-Fry With Too Many Vegetables
You’ll slurp up these Gluten Free Sweet Potato Noodles with Vegetables Galore!
Crispy, Crunchy & Chewy with a Soy-Chili-Citrus Sauce – Delish!
A flavorful soy-chili-citrus sauce is cooked with a bevy of vegetables and silky-chewy Glass Noodles (made with sweet potato starch.) A flavor explosion – gluten free, vegan and dairy free. Topping are an integral part of the dish!
Sweet potato noodles are a type of glass (vermicelli) noodles made from sweet potato starch – just one ingredient! They are gluten-free by nature. Find them at a good Asian grocer or easily online. Once cooked, they have an interesting chewy and silky texture with a very mild taste.
- Cook the glass noodles – done in just 6 minutes
- Add “sauce” ingredients together. This includes Hoisin Sauce ~ try my homemade recipe
- Roast Veggies for Garnish… they are important to the dish! You’ll be roasting sweet potatoes and eggplant
- Make the Sesame Tofu for garnish… optional but love!
- Stir Fry the Veggies and Aromatics, add the Stir-Fry Sauce and Noodles
- Add fresh Mung Bean Sprouts and Scallions for crunch & flavor
- Serve in individual bowls or one large one. Add the Garnishes: Roasted Sweet Potatoes and Eggplant, (Sesame Tofu if using)
Similar to the Korean Japchae noodle dish ~ sweet potato glass noodles are stir fried with vegetables and meat, one of Korea’s best-loved dishes.
BUT with some major updates!
I’ve omitted the beef and added too many vegetables. My noodle dish adds Hoisin Sauce in the stir-fry sauce for a little sweetness and body.
Korean sweet potato noodles (glass noodles) when compared to wheat noodles, they are lower in glycemic index because they contain complex carbohydrates.
A healthier alternative to rice and yellow noodles, sweet potato noodles is a staple in Korean food which is slowly going mainstream thanks to its slippery, slightly chewy texture. Even though glass noodles are high in carbohydrates, they do not cause a spike in blood sugar, are naturally fat free – and I’m loving that they are made from one ingredient.
Many well-stocked grocery stores and Asian specialty stores have started selling these noodles in the Asian section. Also see Amazon for a good selection. You can also find packages that are non GMO.
When it was first invented in the 17th century, Japchae was a noodle-less dish.
Nowadays, the main highlight of the dish is glass noodles, which is made from sweet potatoes, along with colorful vegetables and well seasoned meat. As you see – my recipe is Vegan.
Loaded with Vegan Protein!
Turn to these foods for plant protein, all great sources ~ Edamame, Tofu, Bok Choy, Mung Bean Sprouts.
Ingredients for Consideration:
Commercial Hoisin Sauce usually contains Caramel Color which is added as a colorant. This is a concentrated dark brown mixture of chemicals that does not occur in nature. I do not not buy ingredients with this additive!
Soy Sauce: Use what you like. I use a gluten free variety. Try lower salt, yet do not use dark soy sauce… it gets it color from caramel color!
Yuzu Juice: OMG one of my favorite ingredients!
Yuzu (Citrus junos) is a hybrid citrus fruit also known as yuja. It originated in China over 1,000 years ago and now grows in Japan, Korea, and other parts of the world.
Loaded with vitamin C and it’s taste is pleasantly citrusy – a combination of mandarin orange, lemon and grapefruit. Refreshing with floral notes – give it a try! Find at Asian grocers or online.
It’s an important ingredient in this condiment: Karen’s Zesty Ponzu Dipping Sauce
I am wary of questionable ingredients that the FDA does not regulate. This are below in red. See article: Massive legal loophole means companies can add new ingredients to foods with no government safety review
Beware of Bottled Hoisin Sauce: Lee Kum Kee Hoisin Sauce (one example) Questionable ingredients in red.
Ingredients: Sugar, Water, Soybeans, Salt, Sweet Potato, Modified Corn Starch, Sesame Seeds, Garlic, Wheat Flour, Chili Pepper, Spices, Caramel Color, Acetic Acid, FD&C Red Color 40, Potassium Sorbate Added as a Preservative.
Better choice: San J Sauce Hoisin
Ingredients: Brown Sugar; Water; Red Miso (Water, Soybeans, Rice, Salt, Alcohol); Molasses; Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol); Apple Cider Vinegar; Garlic Puree (Garlic, Water); Ginger Puree (Ginger, Water, Salt); Plum Juice Concentrate; Spice; Arrowroot; Inactive Yeast
Even better choice – MY Recipe: Homemade Hoisin Sauce – Better Than Store-Bought
Happy New Year! Make it a healthy one!
Asian Glass Noodle Stir-Fry with Too Many Vegetables
- wok, cast iron skillet or stick proof skillet
- 4 ounces Glass Noodles made from 100% Sweet Potato Starch
- 3 tablespoons Hoisin Sauce* see my homemade recipe! (see note)
- 3 tablespoons Soy Sauce Gluten Free or low sodium
- 3 tablespoons Pure Yuzu Juice** or fresh lime juice (see note)
- 1/2 teaspoon red pepper flakes (or Szechuan chili flakes)
Roast Vegetables for Garnish:
- 1 small sweet potato peeled 1/2" dice
- 1 cup Japanese Eggplant sliced 1/2" half moons
- 2 teaspoon neutral oil such ass expeller pressed safflower
- 5 teaspoons sesame oil divided, I use a roasted variety
- 1/2 cup sliced shallots 1/4" thick
- 3/4 cup shiitake mushrooms 1/4" slices (can use cremini)
- 1 1/2 cups fresh carrots (Yellow and Orange) peeled, cut 1/4" matchsticks
- 6 leaves bok choy ( whites and greens separated) 1/4" sliced
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger (or minced)
- 1/2 cup edamame defrosted
- 1 cup fresh mung bean sprouts to add last
- 2 tablespoons sliced scallions
Cook Glass Noodles
- Cook glass noodles in plenty of water, stirring - for 6 minutes. Noodles will be firm, yet cooked. (They will get stirred into the sauce.) Drain - refresh with cold water. Cut the noodles with kitchen shears to 8 - 10" lengths. Add to a bowl, stir in a few drops of sesame oil so they will not stick together; set aside.
- Add all Sauce Igredients in a bowl to fit; set aside.
Roast Veggies for Garnish
- Preheat oven to 375. On a rimmed cookie sheet add sweet potatoes on one side - eggplant on the other. Add 1 teaspoon sesame oil to each; mix in. Roast until tender and just golden, about 25 minutes. Set aside.
- Add 2 teaspoons sesame oil to a wok or a large seasoned cast iron skillet. Set heat to medium-high, add shallots and mushrooms and stir fry until crisp tender - 3 minutes. Add carrots and bok choy whites, stir and cook one minute. Add garlic and ginger with last 1 teaspoon of sesame oil. Give a big stir for 1 minute to mingle flavors, then add the edamame and all ingedients of Stir-Fry Sauce.
- Bring to a simmer and immediately add the cooked noodles. Give a big stir to coat all. Add the bean sprouts and scallions, stir in - remove from heat.
- Add the noodles and vegetables into individual bowls, or one large one. Top with a portion of roasted sweet potatoes and eggplant. Add tofu if using. Enjoy!
Try My: Homemade Hoisin Sauce Better Than Store-Bought (It takes just minutes to prepare.)
Yuzu Juice**: Buy at Asian grocers in the refrigerated case. An awesome sweet-tart flavor like a lemon mixed with a mandarin orange. This recipe can not be reproduced without the consent of its author, Karen Sheer.