KOREAN GLASS NOODLE STIR FRY
on Jul 17, 2024
This post may contain affiliate links. Please read our disclosure policy.
Korean glass noodles, where have you been all my life?! Made from sweet potato starch, these carb-friendly noodles are a unique alternative to typical grains or even rice noodles.
I recently came across these gluten-free noodles in the grocery store and knew immediately that I needed to find a recipe to make with them. When I first posted this recipe for Korean Glass Noodle Stir Fry on my Instagram, so many of you were curious about these noodles as well!
I love that the glass noodles hold their shape, meaning they actually taste good as a leftover. I can’t say the same thing about regular rice noodles which don’t always hold up quite as well when stored in the fridge overnight.
The inspiration for this noodle stir fry was very loosely inspired by a date night at @oseyo, a Korean spot in Austin. My husband Kyle and I try to stick with our date night Fridays and either head to a favorite spot or try out a new place for dinner.
During this evening out, we tried Japchae for the first time — a dish made from these sweet potato clear noodles with veggies. Anytime I see a gluten-free or dairy-free noodle or pasta dish on the menu, I almost always order it! This particular dish from Oseyo stuck in my memory so much so that when I saw the glass noodles at the store, I instantly added them to my cart.
My twist on Japchae includes ground chicken as a protein source and a variety of colorful veggies, all swimming in a sweet and savory sauce. So, if you need an excuse to have more stir fry in your life, then make this dish with glass noodles. I know you’re going to love it!
Key Ingredients for Koren Glass Noodle Stir Fry
Besides the glass noodles, the rest of the ingredients may already be in your fridge and pantry.
- Korean Glass Noodles: The ingredient is in the recipe name so it must be important! I found these at a regular grocery store, but they are also readily available online. You may also have some luck with a local Asian market. If you can’t find them and really want to make this dish, swap in rice noodles. It will be a different texture, but the taste will still be amazing.
- Ground Chicken: Stir fry is supposed to be quick, and using ground chicken makes this a quick AND easy protein-focused dish. I haven’t tried this with any other protein, but I’m sure ground turkey, pork, or beef would work well too. Of course, if you’re plant-based you can omit the meat and make it with 100% veggies.
Get the Protein-Empowered digital cookbook!
- Vegetables: Speaking of veggies…I love the colorful combo of mushrooms, bell pepper, carrots, and green onion. That said, you can really use your favorite veggies. Snap peas, edamame, and broccoli would be great to throw in as well. I opted for shitake mushrooms here because they are a bit meatier than traditional button mushrooms.
- Broth: The base of the sauce is chicken bone broth — a nutrient-dense, nourishing ingredient that is great for gut health. During the colder months, you may find me enjoying this in more soups and stews; however, in the spring and summer, I like to incorporate it into dressings and sauces. You can swap bone broth for regular broth or stock.
- Tamari: This gluten-free soy sauce alternative gives the sauce all the Asian flavor. If you aren’t gluten-free, you can use regular soy sauce. Coconut aminos are another gluten-free alternative. However, they will be a bit sweeter in taste, so you may want to omit or reduce the amount of coconut sugar.
- Arrowroot Starch: This is a thickening agent and is commonly used in place of flour in dressings and sauces. Cornstarch or tapioca starch both work fine here as well if that’s what is in your pantry.
How to Make Korean Glass Noodles
To kick off this recipe, let’s start by making the sauce. In a small bowl or measuring cup, combine the broth, tamari, coconut sugar, sesame oil, sesame seeds, pepper flakes, pepper, and arrowroot starch. Whisk together so the arrowroot dissolves. Set aside as you prep the other components.
Cook the noodles following the package instructions. The package I used took 6 minutes and suggested I drain and rinse under cold water.
Pin this recipe for later!
Pin ItNext, start on the stir fry. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
Add the mushrooms and cook for 2 minutes. Add 2 tablespoons of tamari and flip the mushrooms, cooking for another 2 minutes before removing from the pan and setting aside. Adding the tamari to the mushrooms while they cook helps marinate them.
Add another tablespoon of avocado oil to the large pan along with the ground chicken and cook until it is no longer pink. I like to use a wooden spoon or spatula to break it apart as it cooks. Season with salt.
Add the rest of your veggies, including the carrot, bell pepper, and green onions. Cook for 3 minutes until softened. Add garlic and continue cooking for another 2 minutes until the garlic is fragrant.
Add the sauce to the skillet with the chicken and veggies, deglazing any bits that have stuck to the pan, and simmer for 3-5 minutes until the sauce has thickened.
Take your cooked glass noodles and mushrooms and add them into the pan. Using tongs or chopsticks, stir the mixture until the noodles are evenly distributed.
Serve in bowls and garnish with sesame seeds and scallions.
Other Asian-Inspired Recipes To Try
- Firecracker Beef Noodle Bowls
- Asian Braised Pork Shoulder
- Sticky Glazed Chicken Ginger Meatballs
- Thai Chicken Red Curry
- Peanut Satay Lettuce Cups
KOREAN GLASS NOODLE STIR FRY
Ingredients
Sauce:
- ½ cup chicken bone broth
- ¼ cup tamari + 2 tablespoons (divided)
- 2 tablespoons coconut sugar
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- ½ teaspoon crushed red pepper flakes
- Pepper, to taste
- 1 tablespoon arrowroot starch
Noodles:
- 12 ounces Korean glass noodles
- 3 tablespoons avocado oil
- 1 pound ground chicken
- ½ teaspoon salt
- ½ pound shiitake mushrooms
- 1 large carrot, peeled and sliced into batons
- 1 colorful bell pepper, thinly sliced
- 3 green onions, green parts chopped and white parts thinly sliced
- 3 cloves garlic, minced
Garnishes:
- Green onions
- Sesame seeds
Instructions
Make the Sauce:
- In a small bowl, combine all sauce ingredients (broth, ¼ cup tamari, coconut sugar, sesame oil, sesame seeds, pepper flakes, pepper, arrowroot starch).
Make the Noodles:
- In a large saucepan, cook the noodles according to the package instructions.
Make the Stir Fry:
- Heat 2 tablespoons of avocado oil in another large skillet over medium-high heat.
- Add the mushrooms and cook for 2 minutes. Add the remaining 2 tablespoons of tamari and flip the mushrooms, cooking for another 2 minutes before removing from the pan and setting aside.
- Add another tablespoon of avocado oil to the large pan along with the ground chicken and cook until it is no longer pink, breaking apart as you go. Season with salt.
- Add the remaining veggies (carrot, bell pepper, green onions) and cook for 3 minutes until softened. Add the garlic and continue cooking until fragrant for another 2 minutes.
- Add the sauce to the skillet with the chicken and veggies, deglazing any bits that have stuck to the pan. Simmer for 3-5 minutes until the sauce has thickened.
- Add the cooked noodles and mushrooms to the skillet. Using tongs or chopsticks, stir the mixture until the noodles are evenly distributed.
- Serve in bowls and garnish with sesame seeds and scallions.
- ENJOY!
