Stir-Fried Glass Noodles with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

A colorful stir-fry of translucent glass noodles tossed with succulent shrimp and crisp vegetables in a savory sauce. This Korean-inspired noodle recipe, ready in about 40 minutes, pairs glass noodles (dangmyeon), shrimp, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 15 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

8 oz glass noodles (dangmyeon)
12 oz, peeled and deveined shrimp
2 tbsp sesame oil
4 cloves, minced garlic cloves
1 medium, julienned carrot
1 medium, thinly sliced red bell pepper
3 stalks, sliced green onions
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp gochujang (Korean chili paste)
1/4 cup water
1 tbsp toasted sesame seeds

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Instructions

Step 1: Soak 8 oz glass noodles in warm water for 20 minutes until softened, then drain well.
Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 12 oz peeled and deveined shrimp and stir-fry for 2-3 minutes until they turn pink and opaque; remove shrimp and set aside.
Step 5: In the same wok, add 1 medium julienned carrot, 1 thinly sliced red bell pepper, and 3 sliced green onions; stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 6: Add the drained glass noodles back to the wok along with 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp gochujang, and 1/4 cup water.
Step 7: Toss everything together and cook for 2-3 minutes, stirring constantly, until noodles absorb the sauce and become glossy.
Step 8: Return the cooked shrimp to the wok and stir to combine and heat through for 1 minute.
Step 9: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds before serving.