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Cozy Sesame Sweet Potato Glass Noodles – Easy 20-Min Recipe

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A quick and comforting bowl of chewy glass noodles, caramelized sweet potato, and a savory sesame sauce. Ready in just 20 minutes, this vegan and gluten-free dish is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium sweet potato (about 300g), peeled and cut into thin matchsticks
  • 150g glass noodles (sweet potato starch noodles or dangmyeon)
  • 2 tablespoons toasted sesame oil, divided
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 large handfuls spinach (about 100g)
  • 1 tablespoon sesame seeds, plus more for garnish
  • 1 teaspoon chili oil or red pepper flakes (optional)
  • 2 green onions, sliced

Instructions

  1. Cook the glass noodles: Bring a medium pot of water to a boil. Add the glass noodles and cook according to package directions (about 5-7 minutes for Korean dangmyeon) until tender but still chewy. Drain and rinse under cold water. Use kitchen shears to cut the noodles into shorter lengths (about 6-8 inches). Set aside.
  2. Make the sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger. Set aside.
  3. Prep the sweet potato: Peel the sweet potato and cut it into thin matchsticks, about 1/4-inch thick. Try to keep them uniform for even cooking.
  4. Pan-fry the sweet potato: Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the sweet potato matchsticks in a single layer. Cook undisturbed for 2-3 minutes until they start to brown on the bottom. Toss and continue cooking for another 3-4 minutes until tender and charred.
  5. Add the spinach and noodles: Add the spinach to the pan and cook for about 30 seconds until it starts to wilt. Add the cooked glass noodles and the prepared sauce. Use tongs to toss everything together, coating the noodles evenly. Cook for 1-2 minutes, letting the noodles absorb the sauce.
  6. Finish with sesame oil and seeds: Drizzle the remaining 1 tablespoon of sesame oil over the noodles. Sprinkle in the sesame seeds and toss once more.
  7. Serve immediately: Divide into bowls and top with sliced green onions, extra sesame seeds, and a drizzle of chili oil if desired.

Notes

For best texture, don’t overcook the glass noodles. Cut sweet potato matchsticks evenly to ensure even cooking. If the noodles stick together, add a splash of water or extra sesame oil and toss. Leftovers keep in the fridge for up to 3 days; reheat in a hot skillet with a splash of water or sesame oil.

Nutrition

Keywords: glass noodles, sweet potato, sesame, vegan, gluten-free, quick dinner, weeknight meal

Find it online: https://emacrave.com/cozy-sesame-sweet-potato-glass-noodles-easy-20-min-recipe/