Japchae

[Dawn]

best snack after work!

Ingredients​

• For the Noodles:
  • 8 oz sweet potato noodles (dangmyeon)
• For the Stir-Fry:
  • 2 tablespoons vegetable oil (or sesame oil)
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 bell pepper (red or green), thinly sliced
  • 1 cup spinach (or any leafy green)
  • 3-4 mushrooms (shiitake or button), sliced
  • 2-3 green onions, chopped
• For the Sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar (or honey)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (for garnish)
  • Salt and pepper to taste
• Optional Protein:
  • 1 cup cooked beef, chicken, or tofu, sliced thinly

Instructions​

1. Prepare the Noodles: Cook the sweet potato noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
2. Make the Sauce: In a small bowl, mix together the soy sauce, sugar, sesame oil, and a pinch of salt and pepper. Adjust to taste.
3. Stir-Fry the Vegetables:
   • In a large skillet or wok, heat the vegetable oil over medium heat.
   • Add the onion and garlic, sautéing until the onion becomes translucent.
   • Add the carrot and bell pepper, cooking for another 2-3 minutes.
   • Stir in the mushrooms and spinach, cooking until the spinach wilts.
4. Combine Everything: Add the cooked noodles to the skillet along with the sauce. Toss everything together, making sure the noodles are well coated and heated through. If using, add the protein at this stage and stir until combined.
5. Serve: Remove from heat, garnish with chopped green onions and sesame seeds. Serve warm or at room temperature.