These sweet potato glass noodles are the perfect base for any meal. They're light and fresh with the perfect chewy texture. In this recipe, they're mixed with savory tender beef and veggies tossed in a homemade soy sauce. It's so delicious and is going to be one of your favorite Korean dishes ever!
Table of Contents
Why You'll Love This Recipe
- It's healthy. This recipe is packed with protein from the seared beef, and it's full of a variety of vegetables. So healthy, yet so delicious!
- It's a quick meal. I love making this recipe on busy weeknights since it takes only 20 minutes in total to make! The cooking process is really simple too.
- Everything cooks in one pan meal. This Japchae also saves time because everything is cooked in one pan, so the clean-up is super quick. Plus, the flavors intensify when cooked in the same pan for an even better flavor.
Ingredients You'll Need
- Beef- prepare it by cutting it into cubes.
- Sweet potato glass noodles- the main event in this recipe.
- Carrots- cut julienne.
- White onion- thinly sliced.
- Green onions- sliced or chopped.
- Garlic- minced for flavor.
- Baby spinach- a healthy and delicious addition.
- Olive oil- for cooking the beef.
- Soy sauce and sesame oil- for the sauce.
- Brown sugar- this is an optional ingredient, but it adds a delicious sweetness to the sauce.
How To Make Sweet Potato Glass Noodles
Step 1: Cook the noodles. The first thing you'll want to get going is to cook the noodles according to the package directions. Drain them well once cooked and run the noodles under cold water.
Step 2: Cook beef. While the noodles are cooking, you can sear the beef. Add olive oil to a large skillet over medium-high heat. Add the cubed beef and cook for about 5 minutes until browned and cooked through on all sides. Set it aside.
Step 3: Make the sauce. Add the brown sugar, if you're using it, half of the soy sauce, and half of the sesame oil to the same skillet. Mix and cook for 1 minute.
Step 4: Cook the vegetables. In the same skillet, cook the carrots and white onion for 5 minutes. Add the remaining sesame oil and soy sauce to the skillet, along with the garlic and green onions. Cook for a few minutes until fragrant. Add the spinach, turn off the heat, and toss the spinach gently until just wilted.
Step 5: Complete the dish. Add noodles into a large mixing bowl and add the beef. Then add all of the vegetables from the skillet to the bowl with the noodles and beef mixture. Toss everything together to coat it in the sauce, and serve this Korean sweet potato glass noodle stir fry warm. Enjoy!
Variations To Try
- Swap the beef out and add tofu for a vegan Japchae.
- Use kale instead of spinach.
- Add extra ingredients like shiitake mushrooms, bean sprouts, and bell peppers.
- Try using a garlic chili sauce instead of the homemade sauce in this recipe.
- Garnish the finished dish with chopped green onion and toasted sesame seeds.
Storage and Reheating Instructions
You can store any leftovers in an airtight container in the fridge for 3-4 days. I don't recommend freezing this dish as it will ruin the texture of the noodles.
When you're ready to enjoy it, it's really tasty cold. But if you want to reheat it, just warm everything in a skillet over medium heat for about 5 minutes, stirring frequently.
Frequently Asked Questions
What are sweet potato glass noodles?
They are simply glass noodles that are made with sweet potato starch. They originated in Korea and are commonly used in Japachae, a traditional Korean noodle dish. This recipe re-creates an authentic Japachae!
Are sweet potato glass noodles healthy?
Yes! They are naturally gluten-free since they're made with just sweet potato. The noodles are also low in fat and low in calories, so they're the perfect pair for literally anything you want! Mix them with veggies for a super healthy meal.
What can I serve with this recipe?
- 1lb. Beef, cubed
- 0.5lb. sweet potato noodles
- 2 small carrots, cut into sticks
- 1 small onion, thinly sliced
- 2 green onions, sliced
- 3 cloves garlic, minced
- 0.25lb. baby spinach
- 2 tablespoon sesame seed oil
- ½ tablespoon olive oil
- 3 tablespoon soy sauce
- 1 tablespoon brown sugar, optional
- Cook the noodles according to package directions. Drain well.
- While the noodles are cooking, heat the olive oil in a skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Set aside.
- If using brown sugar, add it to the skillet, along with half the soy sauce and half the sesame oil. Mix and cook for 1 minute.
- In the same skillet, cook the carrots and onion for 5 minutes.
- Add remaining sesame seeds oil and soy sauce. Add garlic and green onions. Stir and cook everything for a few minutes.
- Add spinach and turn off the heat. Give it a gentle toss until the spinach is just wilted.
- Add noodles into a large bowl and add beef.
- Add all the veggies to the bowl with noodles and beef. Toss everything together and serve while warm.
Serving Size:1 cup
Amount Per Serving: Calories: 466Total Fat: 9gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 101mgSodium: 794mgCarbohydrates: 58gFiber: 2gSugar: 4.7gProtein: 36.6g