Being half Korean, I grew up on these yummy noodles that were a favorite as a kid and now. If you order them out, they usually come with shredded beef or egg and who knows what else in the sauce department so I’ve cleaned it up with gluten-free soy sauce and extra veggies. I also love to serve them on a bed of raw lettuce and raw vegetables to amp up digestion and make it an easy 1 bowl meal.

1 bag of sweet potato starch noodles, cooked as directed on bag (you can get them at any Korean grocer or here)

2 large carrots, peeled and julienned

1 large yellow onion, sliced thin

2 cups of shiitake mushrooms, destemmed and sliced thin

1 zucchini, julienned

4 large scallions, roots discarded and chopped

1 tablespoon of avocado oil

4 tablespoons Tamari Sauce

1 tablespoon of toasted sesame oil

1 tablespoon of sesame seeds for garnish

For serving:


Baby cucumbers



In a large pan, heat avocado oil. Add sliced onions and sauce until soft but not browned. Add carrots, mushrooms and zucchini. Saute until slightly tender but not too soft. Add cooked noodles and mix so veggies are combined throughout. Pour in Tamari sauce and the glass noodles will take on a light brown color. When fully brown, sauce for another 2 minutes and turn off heat. Drizzle sesame oil over the noodles and mix well. Season more as preferred with sea salt and sprinkle over sesame seeds and scallions. Serve in bowls over chopped romaine, sliced baby cucumbers, kimchi and avocado.