Korean noodles with vegetables

Korean noodles .jpg

This is a good vegetarian main course, but you can add meat if you like. Korean glass noodles are made from sweet-potato starch and are translucent.

Servings: 2


  • 6 ounces Korean glass noodles
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped ginger
  • 6 shiitake mushrooms, thinly sliced
  • 1 cup julienned carrot
  • 1 cup thinly sliced onion
  • 4 cups baby spinach
  • 1 cup Chinese chives, cut in 3-inch lengths
  • Salt and freshly ground pepper
  • 2 tablespoons green onion, chopped
  • 2 tablespoons sesame seeds


Boil a large pot of water. Add noodles and boil for 4 minutes or until they are transparent and softened but still have a little texture.

Drain and rinse with cold water. Reserve.

Combine soy sauce, sugar and sesame oil in a mixing bowl. Reserve.

Heat wok on high heat and add vegetable oil. Add garlic and ginger and stir-fry for 30 seconds. Toss in mushrooms, carrot and onion and stir-fry for 1 minute, or until slightly softened.

Add spinach and cook until just wilted. Stir in chives and noodles and mix together. Stir in soy sauce mixture and season well with salt and pepper. Serve with green onions and sesame seeds.