Sesame Sweet Potato Glass Noodles

These Sesame Sweet Potato Glass Noodles bring bright flavors and the perfect balance of chewy, tender noodles with a sweet and nutty sesame sauce. Whenever warmer weather hits, this is my go-to dish for lunches or light dinners because it feels fresh yet so satisfying.

My love for sweet potato noodles started after a friend brought japchae to a picnic. After that I found ways to make this at home for my family and they never leave leftovers behind.

Ingredients

• Dried sweet potato glass noodles: The chewy texture makes this dish special Look for noodles that are even in color with no cracks for the best quality
• Kale: Adding nutrition and a hearty bite Choose kale leaves that are crisp and deeply green
• Shallots: Naturally sweet and bring depth to the sauce Pick firm and shiny shallots for the best flavor
• Garlic: Sliced thinly for aromatic punch Fresh garlic cloves should feel heavy and not wrinkled
• Green onions: Use both white and green parts for balance Fresh green onions should be firm with crisp greens
• Grapeseed oil: Neutral flavor with high smoke point Use fresh oil for the cleanest taste
• Sesame oil: Essential for rich nuttiness Choose toasted sesame oil for the fullest flavor
• Soy sauce: Brings the savory base Opt for low sodium if you prefer less salt
• Sweet soy sauce kecap manis: Adds sweetness and depth Choose kecap manis with simple ingredients for pure flavor
• Honey: Balances and rounds out the sauce Local or raw honey gives a floral note
• Sesame seeds: For crunch and extra sesame notes Toasted sesame seeds bring more aroma
• Chili crisp: Optional for heat Choose your favorite brand for a custom spicy kick

Step-by-Step Instructions

Heat the Aromatics:

Start with a large skillet set over medium heat Add grapeseed oil and once it is hot toss in the shallots Stir them often for about three minutes until they soften and turn golden brown This forms the flavor base for the dish

Build More Flavor:

To the softened shallots add the white part of the green onion and sliced garlic Lower the heat and let everything cook another two minutes until the garlic is crisp and very fragrant Keep an eye on it to avoid burning as this builds deep flavor

Wilt the Kale:

Scatter in the chopped kale with a pinch of salt Pour in two tablespoons water to help steam the greens Cover the skillet and cook for three minutes until the kale has lost its rawness and is tender Remove the lid and turn off the heat Set the mixture aside

Mix the Sauce:

While the kale is steaming grab a mixing bowl Whisk together sesame oil soy sauce sweet soy sauce and honey Make sure the mixture is smooth and combined for the best possible flavor distribution

Cook the Noodles:

Bring a large pot of water to a boil and drop in the sweet potato glass noodles Boil according to package instructions usually around five minutes Drain the noodles and rinse under cold water until they are just warm This prevents them from sticking

Dress the Noodles:

Transfer the drained noodles to a big bowl Pour over all the whisked sauce and use tongs to gently toss making sure every noodle is coated

Combine Everything:

Add the sautéed kale mixture to the bowl with the sauced noodles Toss well so that the greens are evenly mixed throughout the noodles

Finish and Serve:

Transfer everything to a serving platter Top with sesame seeds extra green onions and chili crisp if you like Serve right away and enjoy the vibrant flavors

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You Must Know

• Sweet potato noodles are naturally gluten free
• This recipe is high in fiber thanks to the kale
• Leftovers taste great cold or at room temperature

Sweet soy sauce kecap manis is my secret weapon here Its savory caramel flavor makes people ask for the recipe every time My kids always reach for seconds and even eat extra kale when it is tucked in these noodles

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The noodles may stick together so drizzle a bit more sesame oil and toss before serving again For best texture let the noodles soften at room temperature before eating

Ingredient Substitutions

You can swap spinach or Swiss chard for kale for a milder green If you do not have kecap manis mix a little extra regular soy sauce with a splash of maple syrup Rice noodles work but lack the signature chew of sweet potato noodles

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Serving Suggestions

Serve these noodles as a refreshing main course with a side of crisp cucumber salad or bring them as a crowd-pleasing side to any picnic This dish also pairs well with grilled seafood or tofu for a more robust meal

Cultural Context

Sweet potato glass noodles are a beloved staple in Korean cuisine known as dangmyeon and are typically featured in japchae Their bouncy texture and ability to soak up sauce are what make them popular from family gatherings to holidays While this version draws on those traditions it is designed to be a quick and simple dish you can make any weeknight

Frequently Asked Questions

→ What type of noodles are used?

Sweet potato glass noodles are used, offering a chewy texture and subtle flavor that pairs well with sesame and vegetables.

→ How can I prevent the noodles from sticking?

After boiling, rinse the noodles under cold water until they are just warm to the touch, which helps prevent sticking.

→ Is this dish served hot or cold?

It's best served slightly warm or at room temperature, making it suitable for a variety of occasions.

→ Can this be made gluten-free?

Yes, use gluten-free soy sauces to ensure the dish remains gluten-free while retaining classic flavors.

→ What garnishes work well?

Sesame seeds, green onions tops, and a drizzle of chili crisp add extra flavor and crunch before serving.

→ How long does it take to prepare?

It’s ready in about 10 minutes, combining minimal prep and quick cooking for a fast side dish.