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SideChef
Recipes
Dairy-Free
Japchae (Korean Stir-fried Glass Noodles)
Recipe

11 INGREDIENTS • 9 STEPS • 1HR 10MINS

Japchae (Korean Stir-fried Glass Noodles)

4.8
6 ratings
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.
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Japchae (Korean Stir-fried Glass Noodles)
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
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.
1HR 10MINS
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
6
US / Metric
Sweet Potato Starch Noodles
14 oz
Sweet Potato Starch Noodles
Soy Sauce Mixture
Water
1/2 cup
Hot Water
Granulated Sugar
1/4 cup
Granulated Sugar
Soy Sauce
1/2 cup
Soy Sauce
Sesame Oil
2 Tbsp
Sesame Oil
plus a little extra to prevent noodles from sticking
Vegetables
Carrot
1
Carrot
cut into matchstick slivers, approx. 1 1/2 cups
Spinach Leaves
1 bunch
Spinach Leaves
approx. 1 cup after it has been cooked and wilted
Bell Pepper
1
Bell Pepper
sliced into thin strips, approx. 1 1/2 cups
Onion
1
Onion, sliced
approx. 1 cup
Garnishes
Scallion
2 stalks
Scallions, chopped
Toasted White Sesame Seeds
to taste
Toasted White Sesame Seeds
Nutrition Per Serving
VIEW ALL
Calories
168
Fat
4.8 g
Protein
4.5 g
Carbs
28.6 g
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Japchae (Korean Stir-fried Glass Noodles)
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
Cooking InstructionsHide images
step 1
In a small bowl, combine Soy Sauce (1/2 cup), Sesame Oil (2 Tbsp), Granulated Sugar (1/4 cup) and Hot Water (1/2 cup). Set aside.
step 2
Boil the 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.
step 3
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.)
step 3 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.)
step 4
When the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.
step 5
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 Onion (1), Carrot (1), Spinach Leaves, and Bell Pepper (1) and cook them for approximately 5 minutes.
step 6
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.
step 7
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.
step 8
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.
step 9
Turn off the heat and add in the Scallions (2 stalks) and Toasted White Sesame Seeds (to taste) and mix well. Serve warm or at room temperature.
step 9 Turn off the heat and add in the Scallions (2 stalks) and Toasted White Sesame Seeds (to taste) and mix well. Serve warm or at room temperature.
Tags
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Dairy-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Korean
Side Dish
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