Vegetable Japchae - Korean Stir-fried Glass Noodles

Prep Time: 20m | Cook Time: 15m | Servings: 4

Ingredients

Soak Overnight

• 200g sweet potato starch noodles, called dangmyeon
• 10g woodear mushroom
• 15g dried shiitake mushroom

Sauce

• ¼ cup light soy sauce, use gluten-free if needed
• ¼ cup water
• 1 tbsp dark soy sauce, use gluten-free if needed
• 2 tbsp sugar
• 1 tbsp minced garlic
• 2 tbsp sesame oil
• 1 tbsp neutral oil
• 1/4 tsp salt
• 1/4 tsp msg
• 1/4 tsp freshly cracked pepper

Other

• 1 small onion
• 1/4 red and yellow capsicum (bell pepper)
• 1 carrot
• 1 bunch spinach,
• 3 stalks spring onions, green parts only cut into 2 inch pieces
• 1 tbsp neutral oil, to fry

To Serve

• Toasted sesame seeds

Instructions

TO PREPARE: Soak the noodles and dried mushrooms overnight. The next day, drain and gently squeeze the shiitake mushrooms (just enough so they’re not dripping), then slice thinly. Cut any large woodear mushrooms in half.

Slice the onion (not too thin), cut capsicum into strips, carrot into matchsticks (not shredded), and spring onion into 2-inch lengths (greens only – save the whites for another use).

Wash the spinach and trim the roots. Blanch in hot water for 1–2 minutes, then rinse with cold water. Squeeze out as much water as possible, chop roughly and set aside.

Mix all sauce ingredients in a small jug or bowl and set aside.

TO COOK: Keep a large mixing bowl nearby. In a large frypan or wok, heat some oil and fry the onion and carrot for a few minutes until the onion is translucent but still has some crunch. Transfer to the bowl. Add capsicum to the pan and cook for a few minutes until just tender. Add to the same bowl.

Add a little more oil if needed. Add the mushrooms, drained noodles and the sauce to the pan. Cook for a few minutes, stirring gently until the noodles are soft and jelly-like. Return the pre-cooked vegetables to the pan and toss everything together until warmed through. Taste and adjust seasoning with extra salt or sugar if needed.

Add the blanched spinach and spring onion. Cook for 1 minute more, then turn off the heat – the spring onion will finish cooking in the residual heat.

Sprinkle with toasted sesame seeds and enjoy!