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Simple stir-fried Korean Style glass noodles which are made of sweet potato starch.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Main Dish
Cuisine: Gluten-Free, Healthy, Korean
Keyword: Gluten-Free, Healthy, Plant-Based
Servings: 4
Author: Shelly
Cost: $4


  • 1-2 small yam or sweet potato - optional
  • 8 oz sweet potato or mung bean noodles
  • 2 tablespoons avocado or canola oil
  • 3 cloves garlic - chopped roughly
  • 4 stalks scallions - sliced
  • 1" piece of ginger - chopped finely
  • 3-4 small carrots - cut into strips
  • 2 green peppers - cut into strips
  • 3-4 fresh shiitake mushrooms - sliced
  • 1 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 1 tablespoon coconut amino liquid or 1 teaspoon honey
  • 1 teaspoon toasted white sesame


  • Preheat the oven to 400F/200C. Cut the yams lengthwise and put them with the skin up on a baking tray, lined with baking paper, less cleaning later. Bake until tender.
  • Boil water in a large pot and cook the noodles for about 5 -10 minutes (look what the packaging instructions says). Drain the water and rinse the noodles under cold running water. Using scissors cut the noodles into 6-inch length. Set aside.
  • Heat the oil in a wok or skillet. Add garlic, ginger and white part of the scallions and stir-fry for 1 minute. Add the carrots and cook for 1- 2 minutes. Add peppers and mushrooms, and continue to stir fry for 2 - 3 minutes. The veggies should stay slightly hard.
  • Remove the yams from the oven and let them cool.
  • Turn the heat to low and add the noodles into the wok. Spoon in chunks of the yams and add the sesame oil, soy sauce, coconut amino liquid or honey, green part of the scallions and sesame seeds, and stir well to combine. Taste and correct seasoning then serve at room temperature.