- 6 ounces glass noodles (dried Korean, sweet potato)
- 1 sweet potato (medium)
- 4 kale (big handfuls, and swiss chard)
- 1 onion
- 1 stalk green onion
- 4 cloves garlic
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1 tablespoon cooking oil
PER SERVING *
|Calories290Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hsu 19 Sep
We loved this glass noodles recipe.
Maura S. 1 Oct 2016
Love this! Tonight will be my 4th or 5th time making it. I add mushrooms thought which I love. I tend to do the seasonings to taste but this recipe can easily be add too.
Barbara M. 14 Jun 2016
I made this dish for dinner last night and it was amazing. Thank you for sharing your recipe. Instead of kale I used baby spinach and bok choy. Used chilli, carrots and mushrooms as well; in fact you could use most veges in the fridge. Never bought glass noodles before, they were great. Will definitely be making this one again.
Cheryl R. 23 Feb 2016
It turned out really good, I made a double batch for the family. Everyone loved it! I have passed it on for others to make.
Dee C. 14 Feb 2016
I added a little bit more sauce, and I used two packets of noodles (a little bit more than the recipe called for). I also left out the onions, and added mushrooms to the recipe instead. It turned out great!
Liza P. 22 Jan 2016
I halved the soy sauce and used buckwheat noodles. My housemates liked it and I'd make it again. I'm a big fan of sesame seed oil and this made good use of it.