Editorial sample recipeKoreanintermediateHalalVegetarianVegan

Spicy Kimchi And Sweet Potato Glass Noodle Stir-Fry

Name: Spicy Kimchi And Sweet Potato Glass Noodle Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 250 g Korean sweet potato glass noodles (dangmyeon); 1 cup vegan halal kimchi, coarsely chopped with juice preserved; 1 piece carrot, julienned; 1 medium yellow onion, thinly sliced; 2 tbsp gochujang (Korean chili paste); 2 tbsp halal soy sauce; 1 tbsp toasted sesame oil; 1 tbsp toasted sesame seeds

Chewy sweet potato starch noodles tossed with tangy chopped kimchi, colorful vegetables, and a savory-spicy Korean seasoning sauce.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Spicy Kimchi And Sweet Potato Glass Noodle Stir-Fry

AI illustration

Technique to learn

Noodle Parboiling and Seasoning

Boiling starch noodles until translucent, then tossing immediately with sesame oil to seal the exterior and prevent clumping.

Instructions

Step 1: Bring a large pot of water to a boil and cook the glass noodles for 6 to 7 minutes until tender and translucent.

Step 2: Drain the noodles thoroughly, rinse with cold water, cut them twice with kitchen shears, and toss with 1/2 tablespoon of sesame oil to prevent sticking.

Step 3: In a small bowl, whisk together the gochujang, halal soy sauce, and reserved kimchi juice until combined.

Step 4: Heat a large skillet or wok over medium-high heat with a splash of oil. Add the sliced onion and julienned carrot, stir-frying for 3 minutes until softened.

Step 5: Add the chopped kimchi to the skillet and cook for 2 minutes until warm and fragrant.

Step 6: Add the cooked glass noodles and prepared sauce mixture to the skillet, tossing continuously for 3 minutes until everything is evenly coated and heated through. Finish with remaining sesame oil and toasted sesame seeds.

Cooking tips

Rinsing the boiled sweet potato noodles in cold water removes excess starch, keeping their texture bouncy and springy.
Use properly aged kimchi for a deeper sour and umami depth in the overall dish.
Original home-cooking adaptation inspired by Korean; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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