Vegetable japchae
Sweet potato glass noodles tossed with shiitake, carrot, onion and spinach.
- Prep
- 12 min
- Cook
- 10 min
Scale the recipe
Ingredients
- sweet potato glass noodles Dry weight before cooking
- 120 g
- carrot
- 50 g
- onion
- 60 g
- fresh shiitake mushrooms
- 60 g
- spinach
- 70 g
- neutral cooking oil
- 1 T
Seasonings
- brewed soy sauce
- 2 T
- sugar
- 2/3 T
- minced garlic
- 1/3 T
- sesame oil
- 1 T
- toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cook the noodles
Boil 120 g of noodles according to the package timing until tender, then drain in a sieve.
-
Prepare the vegetables
Cut 50 g of trimmed carrot into thin matchsticks and slice 60 g of onion and 60 g of shiitake. Trim, wash and drain 70 g of spinach.
-
Mix the sauce
Stir 2 T of soy sauce, 2/3 T of sugar, 1/3 T of minced garlic and 1 T of sesame oil until the sugar dissolves.
-
Stir-fry the vegetables
Heat 1 T of oil in a wide skillet over medium-high heat. Stir-fry the onion, carrot and shiitake for 3–4 minutes. When the onion edges turn translucent, add spinach and stir for about 30 seconds, until wilted.
-
Toss the noodles and vegetables
Add the sauce to the noodles and vegetables. Lift and toss gently to coat, then scatter 1/3 T of toasted sesame seeds on top.
