Creamy Trot-Style Korean Sweet Potato Noodles with Sesame and Scallions

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This creamy Korean sweet potato noodle dish blends silky dangmyeon noodles with a nutty sesame sauce and fresh scallions for a comforting yet lively meal. This Korean-inspired noodle recipe, ready in about 25 minutes, pairs sweet potato starch noodles (dangmyeon), sesame oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Korean cuisine 360 cal/serving

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Ingredients

8 oz sweet potato starch noodles (dangmyeon)
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp honey
2 cloves minced garlic
3 stalks chopped scallions
1 tbsp toasted sesame seeds
1 cup water
2 tbsp crushed roasted peanuts
1 tbsp vegetable oil
1/4 tsp black pepper

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz sweet potato starch noodles and cook for 6-7 minutes until tender but chewy. Drain and rinse under cold water to stop cooking.
Step 2: In a small bowl, whisk together 2 tbsp sesame oil, 3 tbsp soy sauce, 1 tbsp honey, and 1 cup water until combined.
Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Step 4: Add the drained noodles to the skillet along with the sesame-soy mixture. Toss gently and cook for 3-4 minutes until the sauce reduces slightly and coats the noodles.
Step 5: Stir in 3 stalks chopped scallions, 2 tbsp crushed roasted peanuts, 1 tbsp toasted sesame seeds, and 1/4 tsp black pepper. Toss again and remove from heat.
Step 6: Serve warm garnished with extra scallions or peanuts if desired.