Japchae
Korean stir-fried sweet potato glass noodles with spinach, carrots, mushrooms and onion in a sweet, savory sesame-soy sauce.
- Servings
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
Ingredients
Equipment
- Large pot
- Large skillet or wok
Instructions
Cook the noodles in boiling water until soft and chewy, 6–7 minutes. Drain, rinse with cold water and snip them into shorter lengths with scissors.
Stir the soy sauce, sugar, sesame oil and garlic together. Toss the noodles with a third of it.
Heat the oil in the skillet over medium-high heat. Stir-fry the onion and carrots for 3 minutes, then the mushrooms for 3 minutes.
Add the spinach and scallions and stir until just wilted, 1 minute.
Add the noodles and the rest of the sauce and toss until glossy and heated through, 2–3 minutes. Sprinkle with sesame seeds. Serve warm or at room temperature.
Notes
- Japchae is often served at room temperature, so it’s good for making ahead.
- Sweet potato glass noodles are gluten-free; use tamari to keep the whole dish gluten-free.
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Nutrition estimate
- Calories
- 415
- Protein
- 5 g
- Carbs
- 67 g
- Fat
- 15 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
