Recipes Using Glass Noodles

Impress friends and family with a fancy sounding, yet easy dish, and lovingly serve this Korean Glass Noodles Stir Fry. A spicy sweet and savory dish, brimming with delicate noodles made of sweet potatoes, jackfruit and veggies in the most delicious stir fry sauce. Top off the delightful dish with sesame seeds, scallions and cilantro for the perfect presentation.

This vegan glass noodles stir fry is a favorite dish of mine that I order from Tru Food kitchen any chance I get. I always ask for grilled tofu and bok choy add-ins, and it always hits the spot. Since I love it so much, I finally decided to come home and recreate it for myself. This is mainly because I want to eat it more often without feeling guilty that I’m eating out. I’m really glad I decided to do so because I absolutely love the homemade version!

I’ve always said that it’s hard to outdo homemade recipes. For example, the store bought versions of Homemade Apple Pie Filling or Homemade Cashew Milk just can’t be matched by the options you can make at home. I maintain that same outlook on this noodle dish now that I’ve made it for myself. Did I mention it’s naturally gluten-free and cruelty-free? You’re going to be head over heels for this one.

Cabbage And Glass Noodle Stir Fry

Japchae isn’t as complicated as its name might make it sound. Japchae is simply glass noodles served in a stir fry style with mixed vegetables added in. The name suggests a very specific dish, but you can adjust the veggies as you see fit. It’s an easy dish to customize to your preferences.

Glass noodles look transparent and are often a greyish color. They’re largely made of sweet potato starch, along with mung bean starch, tapioca, green pea starch and canna. Canna being the root of an edible flour of the canna species. More specifically, it’s the starch from these roots, or rhizomes, that’s used in the making of glass noodles. Of course, depending on the brand, ingredients will vary.

Vegan Korean Glass Noodles Stir Fry - A spicy sweet and savory dish, brimming with delicate noodles made of sweet potatoes, meaty jackfruit, earthy shiitakes, sweet bell peppers and bok choy in the most delicious stir fry sauce.

Minute Pad Woon Sen

Calories: 515 kcal | Carbohydrates: 102 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 2247 mg | Potassium: 1587 mg | Fiber: 9 g | Sugar: 15 g | Vitamin A: 22499 IU | Vitamin C: 236 mg | Calcium: 563 mg | Iron: 6 mgHello, old friends! So…I went dark for awhile, sorry about that! There have been so many times I wanted to tell you about some new dish or recipe or meal I had, but alas, life has been keeping me on my toes with a new business (ad)venture. Oh yes, and last month I had a baby (!!!), there’s that too. She already shares our love for eating, so she’s fitting in quite nicely.

My parents were recently here to help out and spend some QT with their new granddaughter. They were a Godsend – cooking, cleaning, taking the night shift with the baby, and, taking good care of me. My mom taught Hua and me how to make some of her signature dishes, which brings me back here.

As I took notes and wrote down her recipes for these dishes she’s made for me a hundred times, dishes I wish to commit to memory, it reminded me of why I first started Lick My Spoon long ago. I started writing about food and documenting recipes because I wanted to create a space to share with others the joy I derived from things I’ve eaten. I also wanted to create a place to remember. To keep safe these precious recipes.

The Best Pad Woon Sen (thai Glass Noodles) Recipe

As I watched my mom make her famous stir-fried vermicelli noodles — an old Lee family recipe her grandmother (my great grandma) taught her — I realized,

. I need to document this so I can recreate these flavors of home whenever I want, so I can make it for Hazel one day, and so I can share it with you.

So on this Mother’s Day, my Mom is the person who has pulled me back to this blog. (Thanks, Mom!) No, seriously, thank you Mom, for everything you’ve ever done for me. Motherhood is hard, yo. I actually wanted to give her something just because it was a nice thing to do, and i found several New Born Gift Baskets where you can choose depending on the babies age and its functional and great.

Yummy Korean Glass Noodles (japchae) Recipe

Mother-daughter relationships in particular can be complicated. After this past month though, I have an entirely new appreciation for my momma. Her unconditional love, patience, selflessness, and overall super mom-ness. Thanks, Mom, for taking such good care of me. Thank you for feeding us, for vacuuming my apartment, for sitting with me while I pumped and massaging my wrists because they were sore from holding my baby. Thank you for doing all the sewing patch ups and fixes I’ve been piling up for you, for knowing I didn’t mean it when I got snippy, for teaching me how to put a shirt on a newborn (it’s scarier than you’d imagine), and how to bathe a baby (also potentially terrifying). Oh yeah, and thank you for everything else from the past 33 years. I can only hope to be as good a mom as you.

If you follow me on IG, you may have seen this little snippet of my mom in action making her famous Toishan-Style Stir-Fried Vermicelli Glass Noodles (

In this dish, thin glass noodles (sometimes referred to as vermicelli noodles) are stir fried until fragrant with dried scallops, scallions, and a bit of soy sauce. The Toishan style is drier than some other versions so you end up with a springier, almost fluffy, texture in the noodles.

Rainbow Glass Noodle Salad (paleo, Gluten Free)

You need to plan ahead a bit since the dried scallops and noodles need time to soak and soften, but once it comes time to cook, the dish comes together really quickly. The brand of noodles my mom recommends is called Lungkow. The noodles come in small 50 g packages – estimate using about 1 package per person.

Also, a note on the dried scallops. They get shredded up and reconstituted in hot water. That flavorful scallop water then gets used as the cooking liquid for the noodles. That’s one of the secrets to this simple recipe!

When it’s time to start the stir fry, it’s important to constantly toss the ingredients so that the noodles don’t stick. My mom uses a pair of chopsticks in one hand and a spatula or wooden spoon in the other to lift, fluff, and stir the noodles as they cook and absorb the scallop water.

Japchae (korean Glass Noodles) With Tofu

This is an old Lee family recipe passed down from my great grandmother to my mom, to me, and now to you! Thin glass noodles (“fun see” in Chinese) are stir fried until fragrant with dried scallops, scallions, and a bit of soy sauce. The Toishan style is drier than some other versions so you end up with a springier texture in the noodles. Makes a great simple side dish that comes together in a flash!

Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!A simple, easy recipe for vegetarian Japchae, also known as Korean glass noodles with stir fried vegetables. It's made with sweet potato starch noodles, colorful vegetables, and tossed in a savory sauce!

Japchae is a traditional Korean glass noodle dish made with sweet potato starch noodles, stir fried colorful vegetables, protein, and toss together with a sweet and savory soy based sauce.

Thai Shrimp And Glass Noodles

This is a simple, easy version of vegetarian japchae that cuts down a lot of the prep and cook time. It's ready in under 30 minutes and tastes delicious!

Japchae (pronounced 'chop chay') is a traditional Korean glass noodle dish made with sweet potato starch noodles, stir fried colorful vegetables, protein, and toss together with a sweet and savory soy based sauce.

It's served during special occasions and holidays but can also be enjoyed as a regular side dish or entree. It's popular because of its versatility and ability to make ahead.

Easy Glass Noodle Miso Bowl

The noodles are made with sweet potato starch noodles and are naturally low in fat and calories. They are also gluten free but as always check the packaging for details for your specific brand.

This recipe can be serve both hot and cold. It tastes just as good served at room temperature or heated up. It's a popular dish in Korea for gatherings because of this reason.

Absolutely! My favorite way to make this spicy is adding Korean red pepper flakes (gochugaru) to the sauce. You can find it in most Asian grocery stores.

Easy Sweet Potato (glass) Noodles

A simple, easy recipe for Japchae, also known as Korean glass noodles with