Noodles
Sesame Mushroom Glass Noodles
Springy sweet-potato glass noodles meet separately sauteed mushrooms, peppers, carrots, and spinach in a lightly sweet sesame-soy coating.
Inspired by Korean-inspired japchae-style vegetable noodles
Prep
20 min
Cook
20 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 8 ounces dry sweet-potato glass noodles (dangmyeon)
- • 8 ounces shiitake mushrooms, stems removed and caps sliced
- • 1 red bell pepper, thinly sliced
- • 2 carrots, cut into thin matchsticks
- • 4 cups baby spinach
- • 1 onion, thinly sliced
- • 2 tablespoons neutral oil, divided
- • 3 tablespoons reduced-sodium soy sauce
- • 1 tablespoon toasted sesame oil
- • 1 tablespoon brown sugar
- • 2 garlic cloves, minced
- • 1 tablespoon sesame seeds
View ingredient-by-ingredient match
- 8 ounces dry sweet-potato glass noodles (dangmyeon)Missing
- 8 ounces shiitake mushrooms, stems removed and caps slicedMissing
- 1 red bell pepper, thinly slicedMissing
- 2 carrots, cut into thin matchsticksMissing
- 4 cups baby spinachMissing
- 1 onion, thinly slicedMissing
- 2 tablespoons neutral oil, dividedMissing
- 3 tablespoons reduced-sodium soy sauceMissing
- 1 tablespoon toasted sesame oilMissing
- 1 tablespoon brown sugarMissing
- 2 garlic cloves, mincedMissing
- 1 tablespoon sesame seedsMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Sweet-potato starch noodles have a distinctive translucent chew and are not the same as rice vermicelli. Cooking the vegetable groups separately keeps spinach tender and peppers colorful without steaming all the mushrooms. This is a meatless home interpretation rather than a claim of a single traditional formula.
Planning, storage, and serving
Storage and reheating
Refrigerate sesame noodles in a covered container within two hours and eat within 3 days. Reheat a portion in a skillet with a spoonful of water until hot throughout; freezing softens vegetables.
Make-ahead tips
Slice vegetables and mix the sauce up to a day ahead. Cook noodles and vegetables on serving day, then toss while the noodles are still flexible enough to absorb the seasoning evenly.
What to serve with it
- - Pan-seared tofu
- - A cucumber salad
- - Steamed edamame
Equipment needed
- - Large noodle pot
- - Wide skillet and tongs
- - Kitchen scissors and mixing bowl
Difficulty explained
The cooking is quick, but organizing sliced vegetables before starting and sauteing them in groups gives better texture than one crowded pan.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Tamari
Use tamari in the same amount for a similar savory profile.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Rice noodles produce a different texture and do not behave like sweet-potato starch noodles in this sauce.
- Leaving boiled noodles in the colander without seasoning encourages a sticky mass that is hard to separate.
- Overcooking the carrots and peppers removes the crisp contrast that makes this vegetable noodle dinner appealing.
Nutrition Context
- Glass noodles are mainly starch; vegetables add volume and fiber, while sesame and measured oils provide most of the fat.
- This meatless dish is not labeled high protein. Add a separate tofu or edamame side if you want a more substantial protein source.
FAQ
What noodles should I buy?
Look for Korean sweet-potato starch noodles, often labeled dangmyeon, and follow that package's boiling instructions.
Why cut the noodles?
The strands can be very long. A few cuts after draining make tossing and eating easier without shredding them.
Can I eat it chilled?
Yes, though the noodle texture firms in the fridge. Briefly warming a portion restores more of its springiness.
Is sesame oil used for frying?
The toasted sesame oil seasons the sauce. Neutral oil handles the skillet cooking in this version.
Can I use frozen spinach?
Thaw and squeeze it very dry first, then warm it with the cooked peppers so excess water does not dilute the sauce.
What sides pair best with this dish?
Good pairings include Pan-seared tofu; A cucumber salad; Steamed edamame. Choose one or two based on how substantial you want the meal to be.