Glass Noodles With Shrimp and Spicy Mustard Sauce

I made some additions and substitutions to the recipe while assembling it this evening. Fresh rice noodles instead of glass Rice vinegar instead of white 1 lime, 1/2 in the sauce, 1/2 when serving 1 TB soy sauce Cilantro, chopped to serve Peanuts, dry roasted to serve Sliced avocado to serve Also squeezed hoisin sauce over the finished salad

I accidentally forgot to add the oil so these noods were VERY mustardy. Still liked the flavor tho! Nice to find a recipe with no garlic. Would prob double the veggies next time.

This was amazingly flavorful. Could not find Asian mustard powder so I used Chinese mustard instead. Everything else was to the recipe. So easy. So delicious!

I thought the dish tasted too much of vinegar and otherwise bland. Followed the directions, but ended up adding toasted sesame oil for more flavor. I love glass noodles but would not make this recipe again.

Made this as directed, but halved for two people. I think this would make a nice warm weather meal. You could also trim the noodles shorter and use baby shrimp to turn this into an Asian salad for potlucks and cookouts. FYI if you’ve never had Korean glass/sweet potato noodles, they take getting used to, because they’re so stretchy. But they’re also very versatile, and have become a firm favorite in our house.

I made this as directed using S&B Oriental Hot Mustard powder and it was sinus-clearing! After the initial tasting, I added a little tahini and soy sauce to mellow it out and thought it was delicious. I not afraid of spicy dishes but I’ll definitely reduce the S&B mustard next time. Colman’s and other English-type mustard powders are nowhere close to the wasabi-like heat of an Asian-style mustard, so it’s not a 1:1 substitution.

We tried this twice with glass noodles and the results were terrible. In the first pass we following cooking directions but the noodles were still like glass. In the second pass, we doubled the cooking time and the glass noodles were fine while hot -- but turned to rubber when they cooled. The sauce/vegetable/shrimp combination is perfect but if we do it again it will be with thin Thai rice noodles.

I used Trader Joe's Dijon for the mustard powder because their dijon tastes more like horseradish than Dijon, by far and it was a great flavor match.

We felt the shrimp was unnecessary. The noodles, sauce, and veggies made a great cold side. The shrimp was fine, but felt incongruous with the recipe. Not disruptive just not needed. Will do again with noodles sauce and veggies and maybe do the shrimp separately with ginger and lime. And a bit of sesame oil help to anchor the flavors at serving. The scallions add a great touch.

this looks very interesting.

This dish was fine but not as delicious in my opinion as your standard japchae. I had leftover noodles the next day and wok fried them with sesame oil, onion, and gochujang, and the combination was excellent.

Made this with Coleman mustard powder. Needed a finishing touch like sesame oil or something.

I used rice vinegar as distilled white seemed too harsh, and subbed Coleman's mustard, which I liked a lot tho probably not as spicy. I made it as written for half the amount of noodles and was glad I did, it could have used more.

PS to previous note, toasted sesame oil as recommended in comments was excellent, I was perhaps a bit more generous with it than others but love the flavor.

The dish was very pungent. I did cut the oil addition short, so that was part of my issue. But the noodles were so strong, we had to take breaks to finish eating it. Definitely check your dressing before tossing the noodles around in it.