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Slippery sweet potato glass noodles catch a ginger-sesame sauce among shiitake mushrooms, carrot, zucchini and spinach.
Rachelle Johnson

Sweet Potato Glass Noodle Stir-Fry

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Slippery sweet potato glass noodles catch a ginger-sesame sauce among shiitake mushrooms, carrot, zucchini and spinach. The noodles stay pleasantly chewy while the vegetables bring color and texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles and vegetables
  • 4.23 ounces dry sweet potato starch glass noodles 120 grams at the default two servings; use the noodle package cooking directions.
  • 1 tablespoon sesame oil For the pan; avocado oil is an alternative.
  • 1 carrot julienned
  • 1 zucchini julienned
  • 1 cup shiitake mushrooms sliced
  • 2 green onions sliced, whites and greens kept separate
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup spinach
Sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon maple syrup
  • 1 teaspoon chili flakes Optional.
Finish
  • 1 tablespoon sesame seeds
  • fresh cilantro Optional.
  • lime wedges Optional.

Equipment

  • Saucepan
  • colander
  • Large skillet or wok
  • knife
  • chopping board
  • tongs
  • small bowl

Method
 

  1. Bring a pot of water to a boil. Cook the dry sweet potato starch noodles according to their package, often about 5–7 minutes, until pliable and pleasantly chewy. Drain and rinse briefly in cool water to limit sticking.
  2. Whisk the tamari, rice vinegar, toasted sesame oil, maple syrup and optional chili flakes in a bowl.
  3. Heat the pan oil in a large skillet or wok over medium-high heat. Add garlic, ginger and green onion whites; stir-fry for about 30 seconds until fragrant.
  4. Add the sliced shiitake mushrooms and stir-fry for about 2 minutes, until they begin to soften.
  5. Add the julienned carrot and zucchini and stir-fry for about 2 minutes, keeping the strips tender with a little bite.
  6. Add the spinach and toss for about 30 seconds until wilted.
  7. Add the drained noodles and sauce. Toss gently for 1–2 minutes until warmed through and evenly coated, loosening with a small splash of water only if needed.
  8. Divide between two bowls. Add green onion greens and sesame seeds, plus any optional cilantro and lime wedges.

Nutrition

Calories: 458kcalCarbohydrates: 72gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 1060mgPotassium: 905mgFiber: 7gSugar: 9gVitamin A: 6818IUVitamin C: 27mgCalcium: 116mgIron: 3mg

Notes

Noodle identity: Use glass noodles made from sweet potato starch, not spiralized sweet potato or rice vermicelli. Package cooking directions take priority over the estimate. Timing: The 20-minute estimate assumes noodle water heats while vegetables are prepared and noodles cook alongside the stir-fry; allow extra time for slow boiling or longer package directions. Swaps: Rice vermicelli is softer and less springy; cook separately according to its own packaging. Button mushrooms replace shiitake with a milder savory flavor. Tamari and noodles must be label-verified for a gluten-free version. Serving: Add cooked tofu or edamame separately if you want a more protein-centered meal. Storage: Refrigerate promptly for up to three days. Reheat to 165°F (74°C), adding a little water to loosen the noodles; their chew softens after storage.

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