Vegetable Japchae Recipe
This popular Korean stir-fried noodle dish is made with chewy, glass-like sweet potato starch noodles and a mixture of healthy vegetables, all coated with a delicious yet light sauce, making it a very healthy option!
Ingredients
- 2 tbsp neutral oil
- 6-8 dried shiitake mushrooms
- 1 medium onion cut into strips
- 1½-2 bell peppers cut into strips
- 1 medium carrot julienned
- 2 stalks scallion cut into 1-2 inch pieces
- 1 large handful of spinach
- 8 oz sweet potato starch noodles
FOR THE SAUCE:
- 2 tbsp sugar
- 5 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Soak shiitake mushrooms in hot water until softened. Squeeze all the water out, then cut into strips and set aside.
- Bring a pot of water to a boil.
- Blanch the spinach then quickly remove from the boiling water. When cool enough to handle, squeeze all the water out, then cut them into smaller pieces and set aside.
- Using the same water, boil the sweet potato starch noodles according to package instructions. Immediately rinse them under cold water, then drain and set aside.
- Combine all the sauce ingredients in a small bowl and mix until well combined.
- Heat neutral oil in a large nonstick wok or pan over medium high heat, swirling to coat evenly. Add onions and stir for 1-2 minutes.
- Add the mushrooms, bell peppers, carrots and scallions and stir for another minute or two, or until cooked to your liking, then add the spinach and give all the ingredients a brief stir.
- Add the sauce mixture, immediately followed by the cooked sweet potato starch noodles and mix until coated with the sauce. Serve and top with extra sesame seeds. Enjoy!