There’s something incredibly comforting about a dish that sizzles in the pan and fills your kitchen with the warm aroma of garlic and soy. Pan-Fried Potato Noodles with Soy Garlic Sauce is exactly that kind of dish, simple, hearty, and full of rich flavor. This one holds a special place in my heart. I first discovered it while cooking in a modest street food stall in South Korea, where the air was crisp and the scent of sesame oil and sizzling potatoes seemed to draw a crowd. It was fall, the trees blazing with color, and this humble noodle dish felt like a warm hug.
Back home, I brought that memory to life in my kitchen. The crispy-edged potato noodles, coated in a sticky soy garlic glaze, are everything you want on a chilly evening, crispy, chewy, salty, and sweet. It’s now a favorite among my readers because it’s made from pantry staples, it’s naturally gluten-free (yes, even the noodles!), and it’s ridiculously satisfying. Whether you’re trying it for the first time or making it again and again, this dish delivers pure joy.
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Pan Fried Potato Noodles with Soy Garlic Sauce
- Total Time: 30 minutes
- Yield: 2-3 servings
Description
There’s something incredibly comforting about a dish that sizzles in the pan and fills your kitchen with the warm aroma of garlic and soy. Pan-Fried Potato Noodles with Soy Garlic Sauce is exactly that kind of dish, simple, hearty, and full of rich flavor.
Ingredients
- 200g sweet potato starch noodles (also called Korean glass noodles or dangmyeon)
- 2 tablespoons neutral oil (e.g., avocado or sunflower)
- 1 teaspoon toasted sesame oil
- 2 scallions, finely sliced
- 1 small carrot, julienned
- ½ bell pepper, thinly sliced
- Optional: ½ zucchini or handful of spinach for extra veggies
- 3 tablespoons soy sauce (low sodium is best)
- 2 teaspoons dark soy sauce (for color and depth)
- 1 tablespoon brown sugar or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon freshly grated ginger (optional)
- 1 teaspoon cornstarch (to thicken)
- Optional topping: toasted sesame seeds or crushed peanuts
Instructions
- Soak the sweet potato noodles in warm water for 20–30 minutes until soft. Drain, then boil them for about 6–7 minutes until tender but chewy. Rinse with cold water and toss with a drizzle of sesame oil to prevent sticking.
- In a small bowl, mix all the sauce ingredients. Stir well until sugar and cornstarch dissolve.
- In a large nonstick or cast iron skillet, heat oil. Add garlic and scallions and sauté for 30 seconds. Add carrots, bell pepper, and other veggies. Stir-fry until just tender.
- Push veggies to the side of the pan. Add a touch more oil and toss in the noodles. Let them sit for 1–2 minutes to crisp, then stir everything together.
- Pour the sauce over the noodles. Stir and toss for 2–3 minutes until coated and glossy. Sauce should thicken and cling to noodles.
- Serve hot, sprinkled with sesame seeds or chopped nuts. Pair with a light salad or miso soup.
Notes
Don’t overcook the noodles, keep them chewy. Use a nonstick or cast iron pan for best results. Let the noodles sit undisturbed to crisp. Add protein like tofu, chicken, or shrimp for variety. Double the sauce for extra flavor or dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients for Pan-Fried Potato Noodles with Soy Garlic Sauce
You don’t need anything fancy to make this dish. Most of these ingredients are probably in your kitchen already. The key is good soy sauce and fresh garlic. Here’s everything you need:
For the noodles:
- 200g sweet potato starch noodles (also called Korean glass noodles or dangmyeon)
- 2 tablespoons neutral oil (e.g., avocado or sunflower)
- 1 teaspoon toasted sesame oil
- 2 scallions, finely sliced
- 1 small carrot, julienned
- ½ bell pepper, thinly sliced
- Optional: ½ zucchini or handful of spinach for extra veggies
For the soy garlic sauce:
- 3 tablespoons soy sauce (low sodium is best)
- 2 teaspoons dark soy sauce (for color and depth)
- 1 tablespoon brown sugar or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon freshly grated ginger (optional)
- 1 teaspoon cornstarch (to thicken)
- Optional topping: toasted sesame seeds or crushed peanuts
Make sure your soy sauce is certified halal if you’re observing that dietary guideline.
Step-by-Step Instructions
This dish is ready in under 30 minutes, perfect for weeknights. If you’re a fan of Spicy Ramen Lasagna or Dirty Martini Pasta, this pan-fried potato noodles recipe will feel like the natural next favorite.
1. Soak and cook the noodles
Start by soaking the sweet potato noodles in warm water for 20–30 minutes until soft. Drain, then boil them for about 6–7 minutes until tender but chewy. Rinse with cold water to stop the cooking, then toss with a drizzle of sesame oil to prevent sticking.
2. Prepare the sauce
In a small bowl, mix all the sauce ingredients. Stir well so the sugar and cornstarch dissolve. The combination of soy, garlic, and a hint of sweetness is what brings this whole dish to life.
3. Sauté the vegetables
In a large nonstick or cast iron skillet, heat the oil. Add the garlic and scallions and sauté for 30 seconds. Then add the carrots, bell pepper, and any other veggies you like. Stir-fry until just tender.
4. Fry the noodles
Push the veggies to the side of the pan. Add a touch more oil if needed and toss in the noodles. Let them sit for 1–2 minutes to crisp up a bit, then stir everything together.
5. Add the sauce
Pour the sauce over the noodles. Stir and toss for 2–3 minutes until everything is coated and glossy. The sauce should thicken slightly and cling to the noodles.
6. Garnish and serve
Serve hot, sprinkled with sesame seeds or chopped nuts. It pairs beautifully with a light salad or miso soup.
Tips for Perfect Pan-Fried Potato Noodles
Making this dish is simple, but a few small tips make a big difference:
- Don’t overcook the noodles. They should be springy and chewy, not mushy.
- Use a nonstick pan. These noodles like to stick, especially when pan-fried. A cast iron or quality nonstick pan helps.
- Let it crisp! Don’t rush the stir-fry step. Letting the noodles sit undisturbed for a bit gives you those coveted crispy bits.
- Add protein. Tofu, chicken, or even shrimp go well in this. Just cook your protein separately and stir it in at the end.
- Double the sauce. Trust me, you’ll want to drizzle more on top. Or dip your Awesome Blossom Onion Bites in it!
Variations You’ll Love
This recipe is naturally gluten-free if you use certified GF soy sauce, and it’s very adaptable:
Gluten-Free
Use tamari or coconut aminos in place of soy sauce, and make sure your cornstarch is GF-certified.
Vegan or Vegetarian
It’s already plant-based! Add crispy tofu or tempeh for extra protein. Or pair it with Zucchini with Pasta and Tomatoes for a veggie-packed dinner.
With Protein
Add marinated tofu, thinly sliced beef, or shredded chicken. Cook your protein first, remove it, and return it to the pan with the sauce.
With a Crunchy Twist
Top your noodles with crispy onions, sesame seeds, or crushed peanuts. Think of it as the Asian-inspired cousin to Garlic Parmesan Chicken and Potatoes.
Extra Spicy
Add a drizzle of chili oil or a pinch of red pepper flakes to your sauce. It transforms the dish, just like One Pan Chicken and Chorizo wakes up the palate.
How to Store & Reheat
This dish makes great leftovers and can be enjoyed hot or cold.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended. The noodles get a little mushy when thawed.
- Reheat: Pan-fry leftovers in a bit of oil, or microwave in short bursts, stirring halfway. Add a splash of water to loosen the sauce.
FAQ: Pan-Fried Potato Noodles with Soy Garlic Sauce
1. What are potato noodles made from?
Potato noodles (dangmyeon) are made from sweet potato starch and water. They’re chewy, naturally gluten-free, and perfect for stir-fries.
2. Can I substitute regular pasta?
Technically yes, but the texture will be completely different. Sweet potato noodles have a bouncy, chewy bite that makes this dish unique.
3. Is this recipe spicy?
Not by default! But you can easily make it spicy by adding chili flakes, sriracha, or chili oil.
4. Can I make this ahead?
Absolutely. The noodles can be boiled and stored separately. Stir-fry everything when you’re ready to eat for best texture.
Why Everyone Loves This Recipe
Pan-Fried Potato Noodles with Soy Garlic Sauce is one of those weeknight wonders you’ll come back to again and again. It’s budget-friendly, naturally gluten-free, quick, and flexible. Plus, it satisfies every craving, chewy, salty, crispy, and slightly sweet. Just like Tomato Soup Grilled Cheese Casserole, it offers a nostalgic, feel-good meal but with an exciting twist.
Whether you’re cooking for your family, meal prepping for the week, or hosting a casual dinner, this dish will win hearts. It brings together all the best elements of comfort food and vibrant Asian flavors, without needing a long ingredient list or fancy tools.