Korean Stir Fried Glass Noodles


{by ‘Chef’ Moi}


女兜与我都非常喜爱韩式料理。韩国菜不油腻符合我两的要求。只要白饭吃少一些, 其他的料理我们就可尽量吃到饱。完全没有罪恶感。

每次煮韩国料理时我会选用五种不同颜色的蔬果。这也是料理的特色吧!由於店家做出的韩式冬粉不太合我口味,我用了中华料理方式煮出一道非常筒单, Q 弹及美味的 Korean tung hoon。好满足哦。韩式风味依然保留可是却美味可口!!哈,我又可开心一整天哩!

The area where i live has Korean grocery shops just about everywhere. Every time i visit them, i communicate with the owners using ‘sign language’. Also mushrooming are Korean restaurants. The funniest part is to find out that my neighbor next door, is Korean too!

My daughter and i love Korean food very much. Korean dishes are not oily, hence they are very suitable to our liking. We only have to eat less rice, so that we can eat more good stuff instead to fill our tummies full – with zero guilt.

Every time i cook Korean, i will choose 5 different colors of vegetables and fruits; the speciality of my cooking in this area. Personally, the glass noodles served at Korean restaurants don’t quite suit my taste, hence i introduce some Chinese methods to prepare this incredibly simple, enjoyable, and tasty stir fried noodles. It is super satisfying too; as its Korean essence is still preserved, leaving it authentically delicious. Ha, it seems i can be happy the whole day today!

材料 / Ingredient: (Serves 2 – 3)


150g Dangmyeon (Korean glass noodles)
150g shredded chicken breast
4 button mushrooms (sliced)
1 bowl sliced Buddha Palm melon (Chayote)
1 bowl kimchi (washed and cut into 2cm stripes)
2 red chilies
2 green chillies


Marinade for chicken:
1t sugar
2t garlic puree


1/2t cornflour
1/2T soy sauce
1T beaten egg



1T soy sauce
1T Gochujang (Korean spicy bean paste)
2T Korean chili powder
3T water
1t sugar
a few drops of sesame oil


做法 / Method:


Blanch in hot water for 5 – 7 minutes* / until al dente. Rinse in cold water. Drain.

*Time varies for different brands.


  1. Blanch melon in boiling water. Drain.
  2. Add marinade to chicken. Stir well. Pan fry with 1t oil in a non-stick pan. Sprinkle with some Korean chili powder. Set aside.
  3. Stir fry mushrooms till soft. Add red and green chilies. Stir fry for a while. Set aside.
  4. Heat up 3T oil. Using low heat, saute Korean chili powder and seasoning. Add in glass noodle. Cover lid and leave for 3 minutes.
  5. Add in all the (cooked) ingredients. Mix well and serve.

Chef Moi

p.s. Do NOT reduce amount of oil from this recipe, to prevent noodles from sticking together. Use olive oil as a healthier option.


‘Chef’ Moi
(Cindy’s Mum)


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