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.
In a small bowl, combine Soy Sauce (1/2 cup), Sesame Oil (2 tablespoon), Granulated Sugar (1/4 cup) and Hot Water (1/2 cup). Set aside.
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.
In a large bowl, add hot water (tap or kettle boiled). Add Sweet Potato Starch Noodles (400 gram) 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 Onion (1), Carrot (1), 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 Scallion (2 stalk) and Toasted White Sesame Seeds (to taste) and mix well. Serve warm or at room temperature.