Easy Sweet Potato Noodles | Gluten-Free Stir Fry 

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japchae recipe

This easy sweet potato noodles gluten-free stir fry is simple and fun to make. This is a vegan, plant-forward option but feel free to customize away!

I’m thrilled to share with you my vegan-friendly Japchae sweet potato noodle stir-fry recipe. This vibrant dish is a delightful combination of Asian-inspired flavors and wholesome ingredients that will satisfy your taste buds and nourish your body.

In this recipe, we’ll be using the ever-versatile sweet potato noodles, also known as glass noodles or dangmyeon, as the star ingredient. These translucent noodles, made from sweet potato starch, provide a gluten-free and vegan base for our stir-fry. To infuse the dish with rich flavors, we’ll be incorporating a medley of fresh garlic, onion, and ginger, which add a fragrant aroma and depth to every bite.

Not only is this Japchae stir-fry a feast for the senses, but it’s also a fantastic option for those looking to embrace healthy eating. Packed with a colorful assortment of stir-fried vegetables, such as carrots, bell peppers, garlic scapes and mushrooms, this dish offers a generous dose of essential vitamins and minerals. Plus, the inclusion of garlic, onion, and ginger provides additional health benefits, including immune-boosting properties and anti-inflammatory effects.

Prepare to be amazed by the enticing aroma that will fill your kitchen as you toss these vibrant ingredients together in a sizzling wok. The quick cooking time ensures that you’ll have a nourishing meal on the table in no time, making it perfect for busy weeknights or when you’re craving something flavorful without spending hours in the kitchen.

So, let’s gather our ingredients and make this easy sweet potato noodles gluten-free stir fry that will impress both vegans and non-vegans alike. Get ready to enjoy a dish that celebrates the beauty of Asian-inspired flavors combined with the goodness of nutritious ingredients!

A video tutorial and step-by-step instructions are below.

sweet potato noodles ingredients:

• Sweet potato noodles (these organic ones are what I use)
• 5 cloves garlic
• 1 small white onion
• 1 inch fresh ginger root
• Mushrooms – shiitake, crimini or portobello work best
• 1 red pepper
• Carrot
• Garlic scapes or green onions
• 3 tablespoons Big Tree soy-free teriyaki marinade (sub tamari or soy sauce if not gf)
• 1 tablespoon sesame oil
• Garnished with basil

japchae recipe instructions:

• Fill large pot with water and heat to boil noodles.
• Heat your wok or large skillet and coat with sesame oil.
• Cut onion, red pepper and mushrooms into large slices, mince garlic and ginger, thinly slice carrot and garlic scapes or use mandolin to get thin ribbons. Flash cook everything for 3-5 minutes on high until gently cooked with some color on the outside. Don’t overcook these vegetables, you want them to still have integrity.
• Cook the noodles per instructions on the back of the package, then drain and add to the vegetables. Using tongs, combine and add the teriyaki marinade, incorporate well.
• Plate and garnish with basil leaves.

Cooking tips and tricks:

To stop the cooking process after draining by rinsing the noodles under cool water. I find this trick not as necessary for these potato starch noodles as other noodles, because of the consistency. They tend to get overly soft or mushy the way other noodles such as flour or rice noodles do. Keep this in mind if cool-rinsing the noodles so they stay warm for your enjoyment.

Authentic Korean flavors: garlic, ginger, onion, soy and sesame oil. The soy-free alternative from Big Tree is a great gluten-free and soy-free alternative and taste very similar. It is made with coconut aminos, salt and coconut nectar. This particular stir fry sauce adds raisin extract to add a little sweetness which complements the sweet potato starch noodles well. It also has ginger extract which add a nice layer of flavor.

I add in the green and orange components such as garlic scapes and ribbon carrots to create a colorful dish. You can use green onions, pea pods or broccoli for the green element.

Print Pin

Easy Sweet Potato Noodles Gluten-Free Stirfry

Servings 8

Healthy sweet potato glass noodle stir fry(vegan and gluten-free)

Ingredients

• Sweet potato noodles (these organic ones are what I use)
• 5 cloves garlic
• 1 small white onion
• 1 inch fresh ginger root
• mushrooms – shiitake, crimini or portobello work best
• 1 red pepper
• Carrot
• Garlic scapes or green onions
• 3 tablespoons Big Tree soy-free teriyaki marinade(sub tamari or soy sauce if not gf)
• 1 tablespoon sesame oil
• Garnished with basil

Instructions 

• Fill large pot with water and heat to boil noodles. 
• Heat your wok or large skillet and coat with sesame oil.  
• Cut onion, red pepper and mushrooms into large slices, mince garlic and ginger, thinly slice carrot and garlic scapes or use mandolin to get thin ribbons.  Flash cook everything for 3-5 minutes on high until gently cooked with some color on the outside.  Don't overcook these vegetables, you want them to still have integrity. 
• Cook the noodles per instructions on the back of the package, then drain and add to the vegetables.  Using tongs, combine and add the teriyaki marinade, incorporate well. 
• Plate and garnish with basil leaves.

Course: Main Course

Cuisine: asian

Keyword: japchae recipe, korean sweet potato noodles, sweet potato glass noodles recipe vegan, sweet potato noodles recipe, sweet potato noodles recipe vegan, vegetarian japchae maangchi

My favorite way to eat this sweet potato glass noodle stir fry is with a side of Chinese black vinegar and some slices of fresh cucumber but it is amazing exactly as is.

This stir fry from scratch is such a rewarding meal because it is absolutely delicious, light, easy and simple. I hope you thoroughly enjoy this easy sweet potato noodles gluten-free stirfry and if you like this one you may also enjoy some of these: Fiddlehead Rice & Kimchi Recipe or Sheet Pan Fried Rice.