Japchae (Korean Stir-Fried Sweet Potato Noodles)

Name: Japchae (Korean Stir-Fried Sweet Potato Noodles)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Korean, Asian
Ingredients: 113 grams baby spinach; 0 teaspoons freshly ground black pepper, plus more as needed; 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks; 1 Tbsp packed dark brown sugar; 113 grams fresh shiitake mushrooms, stems trimmed and thinly sliced; 2 mediums garlic cloves, finely chopped; 1 teaspoons kosher salt, plus more as needed; 1 medium scallion, thinly sliced (white and light green parts only); 4 teaspoons toasted sesame oil; 2 teaspoons toasted sesame seeds; 59 milliliters soy sauce; 227 grams dried Korean sweet potato noodles; 1 Tbsp vegetable oil; 1 mediums yellow onion, thinly sliced

The recipe Japchae (Korean Stir-Fried Sweet Potato Noodles) is ready in approximately 50 minutes and is definitely a great vegan option for lovers of Korean food. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 211 calories, 2g of protein, and 5g of fat. A mixture of kosher salt, scallion, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Bring a large saucepan of heavily salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes.

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Pasta

Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.

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Sesame Oil

Pasta

Water

Equipment you will use

Colander

Kitchen Scissors

Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.

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Soy Sauce

Sugar

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Bowl

Heat the oil in a large frying pan over medium heat until shimmering.

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Cooking Oil

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Frying Pan

Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes.

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Carrot

Pepper

Onion

Salt

Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.Increase the heat to medium high.

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Mushrooms

Garlic

Add the spinach and, using tongs, toss to combine.

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Spinach

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Tongs

Let cook until slightly wilted, about 1 minute.

Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes.

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Soy Sauce

Pasta

Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed.

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Salt And Pepper

Sesame Oil

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Frying Pan

Transfer to a serving platter and sprinkle with the scallion and sesame seeds.

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Sesame Seeds

Green Onions

Serve immediately or at room temperature.

Equipment

Ingredients

Servings:

113grams

baby spinach 0teaspoons

freshly ground black pepper, plus more as needed 1medium

carrot, peeled and cut into 1-1/2-inch matchsticks 1Tbsp

packed dark brown sugar 113grams

fresh shiitake mushrooms, stems trimmed and thinly sliced 2mediums

garlic cloves, finely chopped 1teaspoons

kosher salt, plus more as needed 1medium

scallion, thinly sliced (white and light green parts only)4teaspoons

toasted sesame oil 2teaspoons

toasted sesame seeds 59milliliters

soy sauce 227grams

dried Korean sweet potato noodles 1Tbsp

vegetable oil 1mediums

yellow onion, thinly sliced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.