Japchae (Korean Stir-Fried Sweet Potato Noodles)
Ready In: 50 mins
Serves: 4
Ingredients
- 6 ounces dried korean sweet potato noodles (vegetable glass noodles)
- 4 teaspoons toasted sesame oil, divided
- 1⁄4 cup soy sauce
- 1 tablespoon packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
- 1⁄2 medium yellow onion, thinly sliced
- 3⁄4 teaspoon kosher salt, plus more as needed (not iodized table salt)
- 1⁄4 teaspoon fresh ground black pepper, plus more as needed
- 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
- 2 medium garlic cloves, finely chopped
- 4 ounces Baby Spinach
- 1 medium scallion, thinly sliced (white and light green parts only)
- 1 1⁄2 teaspoons toasted sesame seeds
Directions
- Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. 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.
- Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
- Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
- Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. 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. 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. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.
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