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.
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