Stir-Fried Glass Noodles with Shrimp and Vegetables
A colorful stir-fry of translucent glass noodles tossed with succulent shrimp and crisp vegetables in a savory sauce. This korean-inspired noodles ready in about 40 minutes pairs glass noodles (dangmyeon), peeled and deveined 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Glass Noodles with Shrimp and Vegetables take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Glass Noodles with Shrimp and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep glass noodles (dangmyeon) from drying out.
Can I substitute ingredients in Stir-Fried Glass Noodles with Shrimp and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Glass Noodles with Shrimp and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Glass Noodles with Shrimp and Vegetables?
Korean noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
