Description
A savory, sweet and nutty Japchae Recipe that marries chewy Korean glass noodles with stir-fried veggies. Ready in about 25 minutes.
Ingredients
Units
Scale
- 200 grams sweet potato noodles (dangmyeon), dry
- 2 teaspoons sesame oil
- 1 tablespoon neutral oil such as vegetable or grapeseed oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced into half-moons
- 6 shiitake mushrooms, sliced into strips
- 1/2 red bell pepper, sliced into thin strips
- 1 medium carrot, sliced into thin strips
- 1/2 pound baby spinach, roughly chopped
- 3 stalks scallions, finely chopped on the bias
- 1 tablespoon sesame seeds
Japchae sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 1 tablespoon sesame oil
Instructions
- Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes).
- Drain and rinse the noodles under cold water. Drain again and transfer them to a bowl. If the noodles are long, cut them in half or thirds with scissors.
- Drizzle sesame oil over the noodles and toss. Set aside.
- Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.
- In a wok or deep skillet over high heat, add oil, garlic and onions. Cook for 2 minutes, or until onions are translucent.
- Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
- Add the noodles and spinach and toss well.
- Stir in the sauce and toss the noodles and vegetables to coat them evenly.
- Turn the heat off and transfer the japchae to a serving bowl or plate.
- Top with scallions and sesame seeds and serve.
Notes
This japchae recipe will keep refrigerated in an airtight storage container for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 10.3g
- Sodium: 537mg
- Fat: 7.8g
- Saturated Fat: 0.9g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 36.1g
- Fiber: 10.3g
- Protein: 9g
- Cholesterol: 0mg
