This colorful noodle bowl is already built around plant-based staples, which makes it an easy win for a vegetarian table. Chewy sweet potato glass noodles get tossed with golden shiitake mushrooms, sweet carrot matchsticks, and crisp red bell pepper, all brought together in a glossy, sesame-flecked sauce. Wilted baby spinach and green onion add freshness and a pop of color, while toasted sesame seeds on top bring a nutty finish to every bite. Each component gets cooked separately for distinct texture — golden mushrooms, tender-crisp vegetables, silky noodles — before everything is tossed together so the sauce clings evenly. It's a satisfying, well-balanced dish that works warm or at room temperature, making it a great pick for meal prep or a vegetarian-friendly spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions, usually 6–8 minutes, until tender and translucent throughout. Drain in a colander, rinse under cold water, and use kitchen scissors to cut the noodles into roughly 6-inch lengths. Transfer to a large mixing bowl.
In a small bowl, whisk together the soy sauce, sesame oil, sugar, 1 tsp toasted sesame seeds, and black pepper until the sugar dissolves. Pour about two-thirds of the sauce over the drained noodles and toss to coat. Set the remaining sauce aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
