Go Back Email Link
Print Recipe

Korean Glass Noodles with Sweet Potato & Mushrooms (Gluten-Free)

This vibrant Korean-inspired dish features chewy glass noodles tossed with caramelized sweet potatoes and savory mushrooms in a creamy, spicy sauce. It's naturally gluten-free, completely plant-based, and packed with umami flavors that are both comforting and exciting. The sweet potato adds a subtle sweetness that balances perfectly with the earthy mushrooms and bold seasonings. It's delicious served warm or cold, making it perfect for meal prep or a quick weeknight dinner that feels special.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: Asian-Inspired
Diet: Gluten Free
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 2 -3
Author: Shelly

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

Find sweet potato noodles at Asian markets or order online
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