Vegetable Japchae - Korean Stir-fried Glass Noodles

Name: Vegetable Japchae - Korean Stir-fried Glass Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean, Asian
Ingredients: 200g sweet potato starch noodles, called dangmyeon; 10g woodear mushroom; 15g dried shiitake mushroom; 1 small onion; 1/4 large red capsicum; 1/4 large yellow capsicum; 1 carrot; 1 bunch spinach,; 3 stalks spring onions, green parts only cut into 2 inch pieces; 1 tbsp neutral oil, to fry; ¼ cup light soy sauce; ¼ cup water; 1 tbsp dark soy sauce; 2 tbsp sugar; 1 tbsp minced garlic; 2 tbsp sesame oil; 1 tbsp neutral oil; 1/4 tsp salt; 1/4 tsp MSG; 1/4 tsp freshly cracked pepper; toasted sesame seeds

7 steps

Prep:20minCook:15min

Oh these deliciously moreish, simple japchae noodles are just so satisfying! The jellyish noodles and the medley of fresh vegetables in a simple sesame oil sauce is just too good. Great for lunchboxes.

Updated at: Thu, 17 Aug 2023 12:01:03 GMT

Ingredients

4 servings

Instructions

PREP

Step 1

Soak noodles and dried mushrooms overnight. The next day, drain mushrooms and squeeze shiitake mushrooms (but not all the water, just sorta until they aren't dripping) and slice thin. Cut any large woodear mushrooms in half.

Step 2

Slice onion, not too thin. Cut capsicum (bell pepper) into strips, and cut carrot into matchsticks (don't shred - that's too thin!). Cut spring onion into 2 inch lengths, greens only - save whites for another day!

Step 3

Wash spinach and trim the roots off - blanch in hot water for 1-2 minutes then rinse with cold water and squeeze as much moisture out as possible. Chop roughly and set aside.

Step 4

Mix all sauce ingredients in a small jug.

COOK

Step 5

Make sure you have a large bowl on the side. In a large frypan or wok, heat some oil and fry onion and carrot for a few minutes until onion is translucent but not soft - you want some crunch still in your veggies - then set aside in large bowl. Immediately add capsicum to the pan and fry for a few minutes until cooked, again, we want some crunch so just-cooked is perfect. Set aside in that large bowl.

Step 6

Add a little more oil if needed then add mushrooms, drain the noodles and add those, and add all the sauce. Cook for a few minutes, mixing slowly until the noodles become soft and jelly-ish. Add all the pre-cooked vegetables back in and toss for a few more minutes til everything is nice and hot. When it looks done, give it a taste test and add some salt or sugar if needed. Add spinach and spring onion and cook for 1 minute then turn off the heat. the spring onion will cook in the residual heat.

Step 7

Sprinkle on some toasted sesame and ENJOY!!!