This incredibly flavorful Korean dish is made with sweet potato glass noodles, fresh vegetables, and sweet soy sauce for a delicious side that can easily be made into a main!
Put a pot of water on to boil. Place the noodles in the pot, stir frequently, and boil according to package directions. Rinse in cool water when done.
While the pasta water is coming to a boil, prep your other ingredients and mix up the sauce in a separate bowl and set aside.
In a large wok or non-stick skillet, put 1 tablespoon of oil and 1/2 teaspoon of sesame oil into the pan over high heat.
Stir fry the bell pepper, mushrooms, onions, and carrots until they are tender and crisp.
Add the drained glass noodles to the pan along with the remaining avocado oil and sesame oil. Stir fry for 1-2 minutes until hot, and then add in the sauce. Continue stirring until the liquid is absorbed into the noodles.
Notes
You can add protein to this dish to make it a meal. I love adding shrimp or prawns, but thinly sliced chicken, steak, or pork tenderloin are also great options.