The Forked Spoon · by Jessica Randhawa★ 4.9 (30)
Korean Glass Noodle Veggie Stir Fry Recipe
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 14%
CARBS 65G78% OF CAL
6G FIBER47G OTHER11G TOTAL SUGAR
FAT 6G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-loaded Korean glass noodle stir-fry with gochujang sauce and sesame oil. Ready in 35 minutes with loads of color and flavor from fresh vegetables.
mainkoreanstir fry🍲 stockpot🫕 dutch oven🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 4- 175 grams sweet potato or mung bean vermicelli
- 1 tablespoon canola oil
- 6 cloves garlic (minced)
- 1 onion (finely chopped)
- 2 cups carrots (thinly sliced)
- 1 red bellpepper (seeded and sliced into thin strips)
- 9 shiitake mushrooms (sliced into thin strips)
- 12 oz fresh baby spinach
- 1 cup green onion (chopped on the bias(45 degree angle))
- sesame seeds (for garnish)
- gochujang ( or sriracha, for serving)
- 4 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sesame oil
- 2 teaspoon sugar
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 14%
CARBS 65G78% OF CAL
6G FIBER47G OTHER11G TOTAL SUGAR
FAT 6G17% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1299mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1065mg
- Calcium
- 134mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1299MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.