Korean Glass Noodles in Ginger Garlic Sauce (Vegan, Gluten Free)

Korean Glass Noodles
Ginger Garlic Sauce


  • 1 package glass noodles, cooked and rinsed well - per package instructions

  • any vegetables of your choice in any amount you like - i used the following:
  • broccoli florets
  • carrots
  • celery
  • scallions
  • onion
  • garlic
  • fresh ginger root
  • sweet red pepper
  • cabbage
  • fresh baby spinach leaves
  • 1 cup vegetable stock
  • fresh cilantro leaves - for garnish
  • 1 - 2 tbsp cooking oil - I always use olive oil
  • crushed red pepper flakes, to taste
  • cayenne pepper, to taste
  • 1/4 cup tamari
  • 1- 2 tbsp toasted sesame oil

 preparation steps:

1. wok fry vegetables in oil- place heartier vegetables, such as onions, garlic, ginger, carrots and celery in wok first as they will take a little longer to cook and more tender vegetables, such as white bottoms of scallions, cabbage, broccoli next and then green tops of scallions and spinach leaves last

2. add vegetable stock, tamari, cayenne pepper and pepper flakes and let vegetables steam a little in liquid until cooked to desired wellness - I like mine a little crunchy

3. remove vegetables from heat and immediately toss with glass noodles

4. toss with toasted sesame oil and garnish with fresh cilantro leaves - can be served either hot or cold

*hint: If you are using a large amount of vegetables it is a good idea to make several smaller batches at a time in your wok


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