Spicy 20-Minute Stir-Fry, Chewy Glass Noodles, Veg-Loaded
Springy potato-starch noodles slicked in chili-garlic soy, tossed with crisp veggies and scallions, fast, slurpable, video-worthy.
Why You’ll Love It
- Weeknight-fast: True 20-minute cook for Dinner Ideas.
- Chewy and glossy: Potato glass noodles stay bouncy and soak up sauce—perfect for Tasty Recipes Videos style content.
- Vegetarian by default: Add tofu or egg for Vegetarian Fast Food energy; meat is optional.
- Spice control: Chili crisp or gochugaru lets you dial heat for Spicy Ramen Noodle Recipes Videos fans.
- Creator-friendly: Colorful stir-fry cues that fit Tastemade Recipes aesthetics.
Helpful internal links: Open with a festive app like Pumpkin Shaped Baked Brie, finish sweet with Pumpkin Tiramisu, or batch for lunch after Pumpkin Chocolate Chip Muffins.
Ingredients (notes only)
Noodles & Veg
- Sweet potato glass noodles (dangmyeon/fen si): Chewy base; boil or soak until pliable.
- Bell pepper, carrot, cabbage, mushrooms, scallions: Thin-cut for quick wok time.
Aromatics & Sauce
- Garlic + ginger: Classic high-heat fragrance.
- Soy sauce + dark soy (optional): Depth and color.
- Rice vinegar + a touch of sugar/honey: Bright-sweet balance.
- Chili crisp or chili flakes: Custom heat; swap doubanjiang for Mapo Tofu vibes.
- Sesame oil: Nutty finish.
- Cornstarch slurry: Silky, clingy glaze.
Protein options (optional)
- Firm tofu (pan-crisp), soft-scrambled eggs, or cooked ground chicken (for non-veg).
Step-by-Step Instructions
- Prep noodles: Boil 8 oz potato glass noodles per package (usually 6–7 minutes) until just chewy; rinse and drain.
- Make sauce: Whisk 3 Tbsp soy sauce, 1 Tbsp dark soy (optional), 1½ Tbsp rice vinegar, 1 Tbsp honey/sugar, 1–2 tsp chili crisp, 1 tsp sesame oil. In a cup, mix 2 tsp cornstarch + 3 Tbsp water.
- Stir-fry aromatics: Heat 2 Tbsp neutral oil in a large skillet on high. Add 3 minced garlic cloves and 1 tsp grated ginger; stir 20–30 seconds.
- Veg: Add 1 cup each thin bell pepper, shredded cabbage, and sliced mushrooms + 1 small julienned carrot; toss 2–3 minutes until crisp-tender.
- Sauce & glaze: Pour in sauce; bubble 20 seconds. Stir in slurry and cook until glossy, 30–60 seconds.
- Toss noodles: Add noodles and most of 4 sliced scallions; toss 1–2 minutes to coat and heat through.
- Finish: Sprinkle sesame seeds, taste, and adjust with soy (salt) or vinegar (brightness). Serve hot.
Protein add-in: Pan-crisp 7 oz firm tofu cubes first; return at Step 6. For chicken, cook separately to 165°F/74°C.
Pro Tips
- Keep it bouncy: Don’t overcook noodles—carryover heat finishes them in the pan.
- High heat, quick moves: Stir-fry in batches if your pan is small to avoid steaming.
- Shiny sauce: Slurry last → fast gloss without clumps.
- Cut to match: Long noodles? Snip with kitchen shears for easier eating and short-video shots.
Variations (mapped to interests)
- Spicy Ramen Swap: Use instant ramen; boil 2 minutes, toss with this sauce for Spicy Ramen Noodle Recipes Videos.
- Mapo Tofu Topper: Sauté 1 Tbsp doubanjiang with tofu + ½ cup broth; spoon over noodles for a Mapo Tofu-inspired bowl.
- Vegetarian Snacks Recipes: Portion into cups, add extra scallions and sesame; serve warm or room temp.
- Taco Salad Fusion: Add black beans, corn, lime, and pico for a fun, slurpy Taco Salad spin (surprisingly great).
How to Serve
In warm bowls with extra chili crisp and lime. Side of quick cucumber salad keeps it fresh.
Make Ahead & Storage
- Prep: Sauce holds 5 days chilled.
- Fridge: 3 days; reheat with a splash of water.
- Freeze: Not ideal—glass noodles can turn mushy.
FAQs
Are potato glass noodles gluten-free?
Typically yes, but always check labels.
Can I skip dark soy?
Yes—add ½ tsp molasses or a pinch of brown sugar for color.
How do I keep noodles from clumping?
Rinse after boiling and toss with 1 tsp oil while you prep the stir-fry.
Too spicy?
Use less chili and add more sugar or a knob of butter to mellow heat.
Simple Nutrition Table (estimate, per 1 of 4 servings)
Calories ~420 • Carbs 64g • Protein 9g • Fat 14g • Sodium 880mg
Estimates vary by brands and add-ins.
Easy Potato Noodles
Chewy sweet potato glass noodles tossed in a glossy chili-garlic soy sauce with crisp veggies and scallions. Vegetarian-friendly, quick, and packed with flavor—ready in just 20 minutes.
Ingredients
- 8 oz (225 g) sweet potato glass noodles (dangmyeon or fen si)
- 2 Tbsp neutral oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup thin bell pepper strips
- 1 cup shredded cabbage
- 1 cup sliced mushrooms
- 1 small carrot, julienned
- 4 scallions, sliced (whites and greens separated)
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp dark soy sauce (optional)
- 1½ Tbsp rice vinegar
- 1 Tbsp honey or sugar
- 1–2 tsp chili crisp or ½–1 tsp chili flakes
- 1 tsp toasted sesame oil
- 2 tsp cornstarch
- 3 Tbsp water (for slurry)
- 7 oz firm tofu, cubed and pan-crisped (optional)
- 2 soft-scrambled eggs (optional)
- 8 oz cooked ground chicken (165°F if using non-veg, optional)
- sesame seeds, for garnish
Equipment
- large skillet or wok
- tongs or chopsticks
- mixing bowls
- whisk
- Colander
Method
- Boil sweet potato noodles according to package directions (6–7 minutes) until chewy. Rinse under cold water and drain well.
- Whisk together soy sauces, vinegar, honey, chili crisp, and sesame oil to make the sauce. Mix cornstarch and water separately to make a slurry.
- Heat neutral oil in a large skillet or wok over high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add bell pepper, cabbage, mushrooms, carrot, and scallion whites. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
- Pour in the prepared sauce and simmer for 20 seconds. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.
- Add noodles and any optional protein. Toss for 1–2 minutes until heated through and evenly coated.
- Top with scallion greens and sesame seeds. Serve hot.
Nutrition
Calories: 420kcalCarbohydrates: 58gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 870mgPotassium: 320mgFiber: 4gSugar: 10gVitamin A: 2800IUVitamin C: 35mgCalcium: 80mgIron: 1.4mg
Notes
Ramen Swap: Use two bricks of instant ramen; boil for 2 minutes and toss with sauce.
Mapo-Style: Stir 1 Tbsp doubanjiang into 7 oz tofu with ½ cup broth; spoon over noodles.
Gluten-Free: Use tamari and ensure noodles are gluten-free.
Cold Noodle Salad: Rinse noodles in cold water and toss with doubled vinegar and cucumbers for a refreshing version.
Meal Prep Cups: Divide into four containers; reheat with a splash of water before serving.
Pair With: Pumpkin Shaped Baked Brie, Pumpkin Tiramisu, or Pumpkin Chocolate Chip Muffins.
Mapo-Style: Stir 1 Tbsp doubanjiang into 7 oz tofu with ½ cup broth; spoon over noodles.
Gluten-Free: Use tamari and ensure noodles are gluten-free.
Cold Noodle Salad: Rinse noodles in cold water and toss with doubled vinegar and cucumbers for a refreshing version.
Meal Prep Cups: Divide into four containers; reheat with a splash of water before serving.
Pair With: Pumpkin Shaped Baked Brie, Pumpkin Tiramisu, or Pumpkin Chocolate Chip Muffins.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!