As you might be able to tell – we love noodles here at House of Dumplings, almost as much as we love dumplings! This recipe uses dangmyeon, which are Korean glass noodles made of sweet potato starch. Other variations of glass noodles can also be made from mung bean or potato starch. All glass noodles turn transparent after cooking, hence the name ‘glass’ or ‘cellophane’ noodles.
Dangmyeon should be available at most Asian supermarkets – but if you’re having trouble finding them, you can always replace with rice vermicelli noodles!
Ingredients:
1 tbsp oil
50g Dangmyeon (sweet potato starch noodles)
Capsicum, sliced
Mushrooms, sliced
Carrots, sliced
Frozen spinach, microwaved
House of Dumplings Mum’s Soy Tangy Sauce
Sesame seeds for garnish
Method:
- Heat oil in a large frying pan.
- Boil noodles according to package instructions and rinse under cold water.
- Stir fry vegetables. You can do this one by one for presentation, or just stir fry all the vegetables together.
- Add Mum’s Sauce, stir fried vegetables and noodles to a bowl.
- Stir to combine and serve. Garnish with sesame seeds.
