Sweet potato noodles are Korean vermicelli or glass noodles made from sweet potato starch. Some people love their unique, slightly chewy texture and some don’t—but since I’m sharing this recipe, you know I’m obsessed! When I go to a Korean restaurant, if japchae isn’t part of the banchan (the Korean side dishes), I always order it.
If you’ve never tried these translucent, bouncy noodles before, this is your perfect introduction—once you taste how they soak up all these amazing flavors, you’ll be hooked too! You can find them at Asian supermarkets or order them on Amazon.
This dish is creamy, rich, mildly sweet (from the sweet potato), spicy, earthy, fun, different, plant-based, and easy to make. The noodles are naturally gluten-free, so they’re a great substitute for ramen noodles. Feel free to use peanut butter instead of tahini, and sriracha or chili oil instead of harissa. It’s delicious both warm and cold!
Korean Glass Noodles with Sweet Potato & Mushrooms (Gluten-Free)
Ingredients
- 6-8 oz 200g sweet potato glass noodles (Korean vermicelli)
- 3 tablespoons high-quality vegetable oil - avocado or neutral oil
- 1 large sweet potato - about 12 oz, peeled and cut into ¼-inch sticks
- 6 oz maitake mushrooms - or shiitake/cremini, stems trimmed
- 3 scallions - white and green parts separated
- 2- inch piece fresh ginger - peeled and grated
- 2-3 garlic cloves - minced
- ¼ cup tahini - well-stirred
- ¼ cup tamari or soy sauce
- 1 small jalapeño - finely diced (optional)
- Salt and pepper to taste
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and drizzle with oil. Add sweet potato sticks and mushrooms, toss to coat, and arrange in a single layer. Season with salt and pepper. Add white parts of scallions. Roast for 15-20 minutes, checking every 5 minutes, until sweet potatoes have golden-brown edges and are tender.
- Prepare the noodles: While vegetables roast, cook noodles according to package directions (typically 5-7 minutes in boiling water). Drain and rinse with cold water until cool. Transfer to a large mixing bowl.
- Make the sauce: Add grated ginger, minced garlic, tahini, and tamari to the noodles. Toss well with chopsticks or tongs until evenly coated.
- Assemble and serve: Add roasted vegetables, sliced green scallions, and diced jalapeño to the noodle bowl. Toss gently to combine. Taste and adjust seasoning with more tamari, salt, or pepper as needed.
Notes
Substitute: peanut butter for tahini, sriracha or chili oil for jalapeño
Stores in fridge for up to 3 days – great for meal prep!
Equally delicious served warm or chilled
