Spicy and Sweet Stir-fried Glass Noodles with Peppers
Spicy and Sweet Stir-fried Glass Noodles with Peppers
Super Easy Golden Recipe! How to Make Delicious Stir-fried Glass Noodles with Peppers
A taste the whole family will love! Easily and quickly make this stir-fried glass noodle dish at home, featuring chewy glass noodles and crisp vegetables coated in a spicy and sweet sauce. With simple ingredients, it’s perfect for a delightful meal or as a side dish with drinks.
Main Ingredients- 100g dried glass noodles
- 20-30g carrot
- 1/4 red bell pepper
- 10 Korean green chili peppers (kkori gochu)
- 1 sheet of square fish cake
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
Spicy and Sweet Sauce- 1 Tbsp gochugaru (Korean chili flakes, approx. 7g)
- 2 Tbsp sugar (approx. 20g)
- 3 Tbsp soy sauce (approx. 24g)
- 2 Tbsp mirin (rice wine, approx. 16g)
- 1 Tbsp oyster sauce (approx. 10g)
- 1 Tbsp corn syrup or rice syrup (approx. 10g)
- 1-2 pinches black pepper
- 1 Tbsp gochugaru (Korean chili flakes, approx. 7g)
- 2 Tbsp sugar (approx. 20g)
- 3 Tbsp soy sauce (approx. 24g)
- 2 Tbsp mirin (rice wine, approx. 16g)
- 1 Tbsp oyster sauce (approx. 10g)
- 1 Tbsp corn syrup or rice syrup (approx. 10g)
- 1-2 pinches black pepper
Cooking Instructions
Step 1
First, slice the carrot to about 3-4mm thickness, then julienne it thinly. While optional, carrots add beautiful color and texture, so we highly recommend including them.
Step 2
Julienne the bell pepper into strips of similar thickness to the carrots, not too thick. The skin of the bell pepper can be tough and slippery, so it’s best to slice from the inside to get a good grip and cut cleanly.
Step 3
You can cut the Korean green chili peppers (kkori gochu) into 2-3 larger pieces, but for a dish where you want to easily pick up noodles and vegetables together, julienning them into long, thin strips like shown in the photo makes them much more appealing.
Step 4
If the Korean green chili peppers are too firm and difficult to cut, you can soften them slightly by pressing them down firmly with your palm before slicing. This will make cutting much easier.
Step 5
If you wish to remove the seeds from the Korean green chili peppers, don’t deseed each one individually. Instead, place all the sliced peppers in water and gently swirl them around. This will help dislodge a significant amount of seeds. One rinse is usually sufficient, but for a cleaner taste, repeat the rinsing process 2-3 times.
Step 6
Cut the square fish cake into 2-3 pieces, roughly the same length as the Korean green chili peppers, then thinly julienne them to about 2-3mm thickness.
Step 7
Boil the dried glass noodles in plenty of water. The boiling time can vary slightly depending on the brand, so it’s best to refer to the package instructions. If there are no instructions, boil for approximately 10 minutes until tender.
Step 8
Measure out all the sauce ingredients according to the quantities listed and mix them thoroughly in a small bowl. Please note that the spoon measurements refer to a standard Korean rice spoon (approximately 8-10cc), not a tablespoon (15cc), so be mindful of the measurements.
Step 9
There’s no need to rinse the boiled glass noodles in cold water. Drain them briefly and place them directly into a wok or large pan. Pour all the prepared sauce over the noodles. Scrape the bottom of the bowl to ensure no sauce is left behind before adding it to the pan.
Step 10
Turn the heat to high. Once the sauce begins to bubble, stir the glass noodles continuously for about 1 minute and 30 seconds. This step ensures the noodles absorb the sauce evenly.
Step 11
Now, add all the prepared vegetables (carrots, bell pepper, Korean green chili peppers, fish cake) to the pan. Stir-fry quickly over high heat for about 20-30 seconds, aiming to keep the vegetables crisp.
Step 12
If the vegetables are not yet tender but the sauce has reduced too much, add about 5-6 tablespoons of water and continue stir-frying for a bit longer. This helps to ensure the sauce is moist and well-integrated.
Step 13
Once all ingredients are well-stirred and cooked, turn off the heat. Finally, drizzle in 1 tablespoon of sesame oil. Adding sesame oil at the very end coats the surface of the glass noodles, preventing them from becoming soggy and giving them a nice sheen. Toss everything together evenly after adding the sesame oil.
Step 14
Sprinkle about half a tablespoon of toasted sesame seeds on top as desired for garnish. The nutty flavor of the sesame seeds enhances the overall taste of the dish.
Step 15
Crisp Korean green chili peppers and various vegetables are stir-fried with chewy glass noodles in a delicious spicy and sweet sauce, creating a highly addictive dish that’s hard to resist! The touch of spiciness makes it a perfect fit for adult palates.
