The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.

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  • Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

Cook's Note:

You can use wood ear or portobello mushrooms in place of shiitake. If you use dried mushrooms, be sure to rehydrate them in boiling water first.

Nutrition Facts

442 calories; protein 5.3g; carbohydrates 83g; fat 10.6g; sodium 711.9mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2019
We really enjoyed this dish but it felt like it needed more of the soy sauce/sugar mixtue. We tossed it with a little hoisin and the flavor rounded out perfectly! Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2019
5 stars. Perfect recipe. No need to change a thing. Read More
(1)
Rating: 4 stars
03/23/2019
We really enjoyed this dish but it felt like it needed more of the soy sauce/sugar mixtue. We tossed it with a little hoisin and the flavor rounded out perfectly! Read More
(1)
Rating: 5 stars
11/17/2019
I love this recipe. Tasted very much like an authentic recipe I had served to me at a celebration (which I've heard is a traditional use for this dish). I didn't have sweet potato noodles on hand so I used plain glass noodles which worked well. I recommend being careful to not overcook the noodles in water since they essentially get cooked twice. I also doubled the sauce mix and instead of spinach and I used seaweed (similar to that used in seaweed salad) which gave some great flavor! Read More
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Rating: 5 stars
10/05/2020
Excellent but also added alittle more soy sauce and fish sauce and Napa cabbage. Read More
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