Sweet Potato Noodles with Gochujang (Vegan)

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I first tasted potato noodles in a Korean restaurant in Cairns in 1990s. I was puzzled by how delicious it was  – firm, bouncy texture and so very tasty, completely unlike a potato.  I had many potato noodles over the years, none was impressive, often overly oily and expensive.   So this year I decided to make my own. Only at the Asian store when I found out the commonly called ‘potato noddles’ was actually made of sweet potato. How I love them – so quick to cook, so versatile you can add anything to it and the noodles will soak up all the beautiful flavors.

Sweet Potato Noodles with Gochujang (Vegan)

Recipe is as follow:


  • 1/2 pack of thin sweet potato noodles, approx 150-250g (available at Asian grocery stores)
  • approx 1/4 leek, white part only, sliced
  • approx 100g cabbage, thinly sliced
  • 1/2 red capsicum, sliced
  • 1/2 carrot, julienne (optional)
  • 4 Chinese mushroom, soaked in hot water for 20 minutes, remove stalk, thinly sliced  (optional)
  • 1 clove of garlic, minced
  • 2 tsp sesame oil
  • cooking oil
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • a little sugar
  • pinches of salt
  • 1 tsp gochujang sauce (available at Korean grocery stores, optional)
  • toasted sesame, to garnish (optional)


  • In a large pot, cook the sweet potato noodles following instruction on the pack – generally cook for 5-10 minutes in plenty of boiling water with a few pinches of salt and 1 tbsp cooking oil. Once cooked, drain well, run the noodles under cold water for 30 seconds or until the noodle is completely cooled. drain again.
  • In a hot frying pan, add a little cooking oil, saute leek, garlic, cabbage, carrot with a little sugar & a pinch of salt until just cooked, transfer to a bowl to cool
  • In the hot frying pan, add a little cooking oil, saute Chinese mushroom & capsicum with a little sugar and a pinch of salt until just cooked, transfer to a bowl to cool
  • Transfer the noodles to a large mixing bowl; mix well with dark soy sauce, soy sauce, sesame oil and Gochujang
  • Mix the noodles with the saute vegetables. Transfer to a serving plate, garnish with toasted sesame


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