This vegan Korean glass noodle stir-fry with tofu slices is springy and chewy. The combination of the Asian spice broth and peanut butter sauce makes the dish absolutely irresistible.
At my house, noodle dishes are always a big hit. We love noodles, or pasta, in all forms. Korean glass noodles, rice vermicelli, Pad-Thai noodles, lasagna, and zucchini noodles, etc. You name it.
Oh, I forgot to say, it has to be gluten-free to meet our gluten-free family’s needs.
Thankfully, noodles can be made without wheat. The choices I just mentioned above are all naturally gluten-free. As the gluten-free diet is becoming more popular these days, finding gluten-free noodles in stores is no longer a challenge.
Now, the challenge is how to make a healthier noodle dish. No worries! That is exactly how this vegan Korean glass noodle stir-fry with tofu slices was developed. It’s based on the popular Korean JapChae. It’s gluten-free, regret-free, and vegan.
Korean glass noodles are made of sweet potato starch. In Korean cuisine, it is one of the main ingredients in the recipe, JapChae. JapChae is a very popular dish that is savory and sweet. Typically, it is served with stir-fried vegetables, mushrooms, and meat (beef or pork).
To prepare the Korean glass noodles, it works best if you soak them in water for at least 10 minutes. When they become soft, they’re ready to be cooked in boiling water. The perfectly cooked glass noodles will have a springy and chewy texture. Remember, overcooked glass noodles will be mushy and easily broken.
Glass noodles soak up flavors incredibly well. I always keep my homemade Asian style spice broth handy in the refrigerator. It definitely gives the noodles a robust flavor. Simply mix the spice broth with peanut butter, soy sauce, vinegar, and sesame oil; you’ll get the authentic Asian flavors in no time. Magic!
Since spring is the best season to enjoy asparagus, the crunchy texture, unique flavor profile, and vibrant color definitely make them the best choice for this vegan Korean glass noodle stir-fry. I used a peeler to shave the stalks and create some asparagus ribbons. After a quick stir-fry with some peeler cut carrot ribbons, you’ll get the perfectly cooked, crunchy vegetables to go with the springy glass noodles.
As you know, we love plant-based protein. That means, I have to make some changes. No meat, especially the unhealthy red meat. Let me introduce you to these tofu slices. They’re made of soy protein. Unlike the tofu that normally comes in a container with water, these tofu slices come vacuum packed. It’s one of the most convenient plant-based protein choices for stir-fry dishes. You can read more about it from this post.
So, with all the healthy and tasty ingredients, you can expect this vegan Korean glass noodle stir-fry with tofu slices to disappear the minute it hits your dinner table. It’s also a fantastic dish for potluck parties and picnics.
- 7 oz dry sweet potato glass noodles
- 4 cups water
- 2 teaspoons canola oil for stir-fry
- 2 cloves garlic minced
- 1 tablespoon minced ginger root
- 1 lb fresh asparagus
- 2 medium size carrots
- 8 oz tofu slices
- 1 tablespoon all-natural peanut butter
- 1 tablespoon gluten-free soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons coconut sugar
- ⅓ cup spice broth
- ⅛ teaspoon salt or more to taste
- 1 teaspoon sesame oil
- 2 teaspoons canola oil
- 1 teaspoon roasted black sesame seeds
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped roasted peanuts
- In a large bowl, soak the glass noodles in warm water for 10 minutes. Follow the package instruction to boil them till they’re soft, 4 to 5 minutes. If you soak the glass noodles longer than 10 minutes, the boiling time should be reduced. Remember, the longer they are soaked, the softer they’ll be with less cooking time needed.
- Once the glass noodles are cooked, rinse thoroughly with cold water and drain well. Use a salad spinner to remove extra water if necessary. This step will prevent the noodles from overcooking.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. The last strip of asparagus will be thicker than the others. Don’t discard them. They are still fine to use in this recipe. Peel carrots with the peeler and create similar thick ribbons. Set the vegetables aside.
- Whisk together all sauce ingredients, set aside.
- Heat a skillet over high heat until smoky hot. Add 2 teaspoons oil and wait 15 seconds until the oil is hot. Add minced garlic, ginger, and vegetable ribbons. Stir-fry until the vegetables are tender, 3 minutes.
- Remove the skillet from heat. Add the cooked glass noodles and sauce. Toss to combine. Garnish with cilantro, sesame seeds, and chopped roasted peanuts. Serve hot or cold.