Super easy and delicious glass noodles
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Easy Sweet Potato (Glass) Noodles ~ Gluten-Free

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I’m sharing one of my very favorite side dish recipes today, Easy Sweet Potato (Glass) Noodles. I wouldn’t say it if it weren’t true…they are super easy and absolutely delicious. Serve them with all your favorite stir-fry, soups, and Thai dishes. You will find these noodles are called both sweet potato noodles and glass noodles.

Glass noodles are actually made from sweet potato starch and become clear when cooked. Some glass noodles are made from cornstarch, so be sure to check the ingredients if you have sensitivities to corn. I use ASSI Sweet Potato Noodles and SUNGIVEN Sweet Potato Noodles, made with only sweet potato starch.

Easy glass noodles

It’s not uncommon for us to cook up these tasty noodles every other week…sometimes every week. I serve them a mixture of stir-fried veggies and tofu with some rice on the side, and then I like it all mixed on my plate.

Sweet potato noodles are a cinch to make; you will need these ingredients:

  • Sweet potato noodles
  • Soy sauce ~ gluten-free or coconut aminos if needed
  • Water
  • Sugar ~ coconut sugar for Paleo
  • Sesame oil
  • Black pepper

Here Are Some Different Ways To Serve Glass Noodles:

  • Inside spring rolls and wraps
  • Soups like chicken and vegetables
  • Steak and broccoli stir-fry
  • Shrimp stir-fry
  • Hot and sour soups
  • Thai salads and bowls

 

 

Easy Sweet Potato (Glass) Noodles ~ Gluten-Free

The perfect addition to any stir-fry or Thai dish that is super easy to make and allergy-friendly.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Keyword: 15 minute recipe, allergy-friendly, dinner, glass noodles, gluten-free, side dish, sweet potato noodles
Servings: 6 Servings
Calories: 162kcal

Ingredients

  • 6 oz dry sweet potato noodles
  • 6 tbsp gluten-free soy sauce coconut aminos if corn and soy-free
  • 1/2 cup water
  • 4 tbsp sugar
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper

Instructions

  • Add dry noodles to boiling water and cook for 6 minutes.
  • Drain water and rinse with cold water.
  • In a large skillet bring the soy sauce or coconut aminos, water, sugar, sesame oil, and black pepper to a boil. Let mixture lightly boil for about 20-30 seconds.
  • Turn heat to low and add the cooked noodles stirring gently to coat all the noodles.
  • Grab some tongs and serve them up.

Notes

**As an Amazon Associate, I earn from qualifying purchases.
 
4 WW points per serving
**Coconut aminos are corn and soy-free
Here are the brands of sweet potato noodles I use:
 
     

Nutrition

Serving: 1Serving | Calories: 162kcal | Carbohydrates: 34g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1009mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Calcium: 11mg | Iron: 1mg

These are the brands of glass noodles I like to use.


 

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