Korean · intermediate
Spicy Kimchi And Sweet Potato Glass Noodle Stir-Fry
Chewy sweet potato starch noodles tossed with tangy chopped kimchi, colorful vegetables, and a savory-spicy Korean seasoning sauce.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Bring a large pot of water to a boil and cook the glass noodles for 6 to 7 minutes until tender and translucent.
- 02
Drain the noodles thoroughly, rinse with cold water, cut them twice with kitchen shears, and toss with 1/2 tablespoon of sesame oil to prevent sticking.
- 03
In a small bowl, whisk together the gochujang, halal soy sauce, and reserved kimchi juice until combined.
- 04
Heat a large skillet or wok over medium-high heat with a splash of oil. Add the sliced onion and julienned carrot, stir-frying for 3 minutes until softened.
- 05
Add the chopped kimchi to the skillet and cook for 2 minutes until warm and fragrant.
- 06
Add the cooked glass noodles and prepared sauce mixture to the skillet, tossing continuously for 3 minutes until everything is evenly coated and heated through. Finish with remaining sesame oil and toasted sesame seeds.
A LITTLE KITCHEN KNOW-HOW
Noodle Parboiling and Seasoning
Boiling starch noodles until translucent, then tossing immediately with sesame oil to seal the exterior and prevent clumping.
Notes from the kitchen
- Rinsing the boiled sweet potato noodles in cold water removes excess starch, keeping their texture bouncy and springy.
- Use properly aged kimchi for a deeper sour and umami depth in the overall dish.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
