A springy & chewy Korean glass noodle stir fry recipe (Japchae) seasoned lightly with sweet soy sauce, sesame oil and a variety of vegetables. Always a hit at potlucks and parties and very simple to make.
Author: Pups with Chopsticks
Sweet Potato Starch Noodles
Soy Sauce Mixture
Toasted White Sesame Seeds
In a small bowl, combine
Soy Sauce (1/2 cup)
Sesame Oil (2 Tbsp)
Granulated Sugar (1/4 cup)
Water (1/2 cup)
. Set aside.
Spinach Leaves (1 bunch)
for 2 minutes. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Set aside.
In a large bowl, add hot water (tap or kettle boiled). Add
Sweet Potato Starch Noodles (14 oz)
in for 20 minutes to soak. (If you are using kettle boiled water, let it cool for 5-10 mins before soaking.)
When the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.
In a large non-stick frying pan, add oil and adjust the heat to medium to medium-low. Once the oil has warmed up, add in the
, Spinach Leaves, and
Bell Pepper (1)
and cook them for approximately 5 minutes.
When the vegetables are cooked, remove them from the frying pan. Add a little more oil and wait until it is up to temperature again.
Add the noodles and half the soy sauce mixture and cook for about 2 to 3 minutes. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.
When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1 to 2 minutes.
Turn off the heat and add in the
Scallions (2 stalks)
Toasted White Sesame Seeds (to taste)
and mix well. Serve warm or at room temperature.
Nutrition Per Serving
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