Korean Sweet Potato Glass Noodles

A bowl of sweet potato glass noodles with beef and vegetables.

5 from 46 votes

Make Korean sweet potato glass noodles in 15 mins! Naturally gluten-free noodles combine with colorful veggies and beef in a sweet-savory sauce for a quick, flavorful meal.

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: Korean

Keyword: japchae, korean sweet potato glass noodles, sweet potato glass noodles

Servings: servings

Author: Gina Matsoukas

Ingredients

For the marinade

2 tablespoon toasted sesame oil divided
3 tablespoon tamari soy sauce
3 teaspoon maple
1/3 teaspoon cracked black pepper

For the noodles

1 tablespoon sesame oil plus a drizzle more to prevent the noodles from sticking
6 ounces sweet potato glass noodles
1 pound beef
1 orange bell pepper deseeded and cut into thin strips
1 medium carrot julienne into thin strips
4 ounces shiitake mushrooms sliced
3 garlic cloves minced
3 green onions thinly sliced, whites and green divided
2 cups spinach roughly chopped
3 tablespoon fresh cilantro minced
1 tablespoon toasted sesame seeds

Instructions

Add the marinade ingredients to a mixing bowl and stir to combine. Add the beef to the marinade and place in the fridge, covered for 15 minutes to the marinate, or ideally overnight.
Bring a large pan of water to a boil, add 1/4 teaspoon of toasted sesame oil to stop the noodles from sticking. Add the noodles and cook for 5-6 minutes until al dente. Drain.
Warm a non-stick skillet or frying pan. Add the pre-sliced beef with half the marinade and sauté until brown, about 3 minutes.
Place the noodles in a large bowl, top them with the cooked beef.
Heat the remaining 1 tablespoon of toasted sesame oil in the skillet. Add the peppers and carrots and cook for 2 minutes on a medium heat.
Add the mushrooms, garlic and the white part of the green onions for 3 minutes, adding a touch of water to deglaze the pan and prevent sticking. Stir through the remaining marinade and spinach and cook for 1-2 minutes until the spinach wilts.
Add all vegetables to the noodles and toss everything together.
Serve with fresh cilantro and toasted sesame seeds.

Notes

For a veggie option: Don’t add the beef to the marinade and add all the marinade sauce ingredients after you’ve cooked the veggies, before adding the spinach.

Nutrition