Sweet Potato Glass Noodles: A Flavorful and Nutritious Way to Enjoy Your Noodles

Sweet Potato Glass Noodles

I love a good noodle dish, but I often find that most of them are high in carbs and not very filling. That’s why I was so excited to try these Sweet Potato Glass Noodles. They’re made with vermicelli-style noodles made from sweet potatoes, which gives them a delicious flavor and a soft, chewy texture. They’re also low in carbs and high in fiber, protein, and potassium, making them a nutritious and satisfying meal option.

I like to cook mine in a simple stir-fry with some onion, carrot, and shiitake mushrooms. It’s a quick and easy dish that’s perfect for a busy weeknight. But you can add whatever ingredients you like – the possibilities are endless! You could go with a traditional Asian-inspired sauce, or mix it up with something more like a pesto or curry.

No matter how you make them, I’m sure you’ll love these Sweet Potato Glass Noodles!

Ingredients Overview For Sweet Potato Glass Noodles

Korean Vermicelli, Sweet Potato Glass Noodles

Sweet Potato Glass Noodles are a great ingredient for this recipe because they are flavorful and nutritious. They are made with vermicelli-style noodles made from sweet potatoes, which gives them a delicious flavor and a soft, chewy texture. They are also low in carbs and high in fiber, protein, and potassium, making them a nutritious and satisfying meal option.

Garlic, Minced

Garlic adds a great flavor to this dish, as well as some added health benefits. Garlic is known for its anti-inflammatory and antioxidant properties, both of which can help protect your body from disease.

Fresh Ginger, Minced Or Grated

Ginger is a common ingredient in Asian cuisine, and it adds a unique flavor to this dish. It’s also been used for centuries as a natural remedy for digestive issues and inflammation. The active compounds in ginger have been found to reduce nausea, muscle pain, and swelling.

Tamari (Or Soy Sauce)

Tamari is a type of soy sauce that is gluten-free and has a richer, deeper flavor than regular soy sauce. It adds a nice, salty flavor to this dish and pairs nicely with the other ingredients.

Maple Syrup

Maple syrup is a great addition to this dish, as it adds a sweet flavor that helps balance out the saltiness from the tamari.

Chilli Garlic Sauce

Chilli garlic sauce is a great addition to this dish, as it adds a spicy kick and some extra flavor. It’s also very versatile and can be used in many different dishes. Plus, it provides some extra heat and can help kick up the flavor of this dish even more.

Cornstarch Or Arrowroot Starch

Cornstarch or arrowroot starch can be used to thicken sauces and marinades, like this one. It helps the sauce cling to the noodles and veggies and creates a rich, flavorful dish.

Extra-Firm Tofu (Drained And Pressed)

Extra-firm tofu is a great source of vegan protein and adds some extra texture to this dish. Make sure you press the tofu before adding it to the dish, as this will help remove any excess moisture and ensure that it gets nice and crispy.

Onion, Thinly Sliced

Onions give this dish a nice sweet flavor that helps balance out the savory flavors of the other ingredients. Onions are also high in fiber, Vitamin C, and manganese.

Carrots, Peeled And Sliced*

Carrots add color and crunch to this dish, plus they are packed with vitamins and minerals like Vitamin A and potassium.

Spinach, Packed*

Spinach is a great way to add some extra nutrients to this dish, as it’s packed with vitamins and minerals like Vitamin A, Vitamin C, and iron. Plus, it adds a nice bit of color to the dish!

Shiitake Or Enoki Mushrooms*

Mushrooms add an umami flavor to this dish as well as plenty of nutrients

Sesame Oil

Sesame oil adds a nice nutty flavor to this dish as well as some healthy fatty acids. It’s also been known to help reduce inflammation and improve cholesterol levels.

Toasted Sesame Seeds

Toasted sesame seeds are a great addition to this dish, as they offer a nutty flavor and added texture. They are also a great source of healthy fats and proteins. Plus, they are very easy to find in most grocery stores!


  • If you can’t find sweet potato glass noodles, you could substitute regular vermicelli noodles or even rice noodles.
  • If you don’t have tamari, soy sauce will work just as well.
  • If you don’t have fresh ginger, grated ginger from a jar is a great substitute.
  • You could also use honey instead of maple syrup if that’s what you have on hand.
  • Finally, if mushrooms aren’t your thing, you could leave them out or substitute with other veggies like bell peppers or zucchini.

Ingredient Measurements 

  • 400g of Korean vermicelli, sweet potato glass noodles


  • 4 cloves garlic, minced
  • 2 tsp fresh ginger, minced or grated
  • 6 tbsp tamari (or soy sauce)
  • 3 tbsp maple syrup
  • 2 tsp chili garlic sauce (or substitute 1/2 a red chili, 1/2 tsp chili flakes, or omit if you don’t want the spice)
  • 4 tbsp water


  • 350g extra-firm tofu (drained and pressed)
  • 1 medium onion, thinly sliced
  • 2 carrots, peeled and sliced
  • 2 cups packed spinach leaves
  • 100g shiitake or enoki mushrooms
  • 1 tbsp. sesame oil
  • 2 tbsp toasted sesame seeds

Instructions For Sweet Potato Glass Noodles

  • Bring a pot of water to a boil and add the sweet potato glass noodles. Cook according to package instructions and then drain when done and set aside. Toss the noodles with sesame oil to prevent them from sticking.
  • Heat a wok or large skillet over medium heat and add the sesame oil. Once heated, add the minced ginger, tamari, maple syrup, and chilli garlic sauce and stir until combined.
  • Add in the onion, carrot slices, spinach leaves, mushrooms (if using), and tofu cubes to the pan and stir-fry for about 5 minutes until vegetables are tender.
  • Slowly pour in the cornstarch slurry while stirring continuously to thicken the sauce.
  • Add in cooked noodles to the pan along with any other desired additions such as extra vegetables or proteins like chicken or beef strips. Stir everything together until combined and cook for an additional 2-3 minutes.
  • Serve the stir-fry with a sprinkling of toasted sesame seeds on top. Enjoy!

Storage instructions

This recipe will last in the fridge for 3-4 days or in the freezer for 1-2 months. For best results, thaw frozen stir-fry in the refrigerator overnight.


This delicious vegan stir-fry is packed with nutrients and flavor. It’s perfect for a quick and easy weeknight meal. Plus, it’s easily customizable to your liking. Give it a try! What other variations would you like to see?

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