Today I’m sharing another vegan Korean recipe!⁣
Have you ever tried glass noodles? They’re made from potato starch and they’re springy and chewy and are known as glass noodles because of how transparent they get. ⁣
The vegetables are stir fried and then mixed with the noodles along with soy sauce, garlic and sesame oil. Simple yet delicious.⁣

This dish is often eaten during celebrations.⁣
Apart from the noodles, the rest can be picked up at most supermarkets.⁣

When it comes to eating, people have it as a side dish rather than have a plate of it to themselves. It seems a bit strange but Koreans will eat the noodles along with rice but you’re welcome to polish off a plate of it on its own, god knows I’ve done that before myself 😀⁣

Recipe for 2 portions or 4 as side dish:⁣

-200 g dry glass noodles⁣
– 100g spinach ⁣
– 1 large carrot, julienned⁣
– 1/2 red pepper, julienned ⁣
– 2 shiitake mushrooms sliced (optional)⁣
– 1/2 onion, julienned⁣
– 4 cloves of garlic minced⁣

– 2-3 tbs soy sauce ⁣
– 2 tsp sugar ⁣
– 1 tbs sesame oil⁣

Wilt spinach in just boiled water. Leave for 2 mins then drain and squeeze water out carefully. Dress with salt pepper and drizzle of sesame oil, set aside.⁣

Boil the noodles in water for about 8 mins or until it’s soft and chewy but without a bite. ⁣
While they boil, stir fry carrot with a bit of minced clove of garlic, add a pinch of salt. Once softened, set aside.⁣

Do the same with the peppers, onion and shiitake mushrooms and always add a some garlic. Frying separately will give a better texture, you can dump all the veg in a large mixing bowl once done.⁣

Drain noodles and add to the bowl. Now mix soy sauce, sesame oil, sugar and pepper with the noodles and veg.⁣
Give it a taste, add more soy sauce and salt to suit your taste. If you’re planning to eat with rice, make it slightly saltier. ⁣
Garnish with sesame seeds and serve!⁣

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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