• You can still make a (positive) difference to the planet without going full-time vegan. (Sharyn Cairns)Source: Sharyn Cairns

Sweet potato noodles, also known as glass or cellophane noodles, have a deliciously chewy, jelly-like texture when cooked. Gochugaru is a fruity, medium-hot red chilli powder underpinning much of Korea’s fiery cuisine. Here we've paired the ingredients, along with a little mirin to sweeten the deal, to create a recipe well worth the trip to your local Asian grocer.






Skill level

Average: 4.3 (30 votes)


  • 125 g sweet potato noodles (see Note)
  • 60 ml (¼ cup) soy sauce
  • 1 tbsp mirin
  • 1 tsp gochugaru (Korean red chilli powder) (see Note)
  • 1 tsp sesame oil
  • 1½ tbsp vegetable oil
  • eggs
  • 150 g mixed Asian mushrooms, thickly sliced or separated into small clumps
  • carrot, cut into matchsticks
  • 6–8 spring onions, cut into 3 cm lengths
  • cloves garlic, finely chopped
  • small bunch spinach, stems trimmed, roughly sliced
  • 1 tsp sesame seeds, toasted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring a saucepan of water to the boil. Add the noodles and cook for 6–8 minutes until soft. Drain, refresh in cold water and drain again. Set aside. 

Combine the soy sauce, mirin, gochugaru and sesame oil. Whisk the eggs and 2 teaspoons of the soy mixture (set the rest aside) until combined. Heat a wok over high heat. Add 1 teaspoon of vegetable oil and swirl to coat the base of the wok. Pour in the eggs and cook for 1–1½ minutes until just set. Tip out onto a chopping board and thinly slice, set aside. 

Return the wok to high heat with 1 tablespoon of oil. Add the mushrooms and stir fry for 3–4 minutes until golden and tender. Remove from the wok and set aside. Add 1 teaspoon of oil and the carrots to the wok and stir fry for 1 minute. Add the spring onions and garlic and cook, constantly stirring the vegetables for 1 minute. Pour in the reserved soy sauce mixture and bring to the boil. Add the spinach and cook until wilted, about 2 minutes. Add the noodles and reserved mushrooms, reduce the heat to medium and toss everything together for 1–2 minutes until the noodles are warmed through.

Divide the noodles between bowls and top with egg and sesame seeds. Serve immediately.



• Sweet potato noodles and gochugaru (Korean red chilli powder) are available from Korean and Asian food stores.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.