Japchae
Korean stir-fried noodle dish made with sweet potato starch noodles, soy sauce, and sesame oil. Tender noodles and vegetables are tossed together and served warm or at room temperature.
Ingredients
Method
Bring a large pot of water to boil. Add noodles and cook according to package directions (usually 4–5 minutes). Drain, rinse with cold water, and set aside.
Julienne the carrot into thin matchsticks. Blanch spinach in boiling water for 1 minute, drain, squeeze dry, and set aside. Slice mushrooms and onion. Cut green onion into 2-inch pieces.
In a small bowl, whisk together soy sauce, sesame oil, sugar, and minced garlic to make the sauce.
Heat a large skillet or wok over medium-high heat. Add the sliced protein and cook until done, breaking into bite-size pieces; transfer to a plate.
In the same skillet, add carrot and mushroom; stir-fry for 2 minutes. Add red onion and cook 1 minute more. Return cooked protein to the pan.
Add the cooked noodles and blanched spinach to the skillet. Pour the sauce over the noodles and toss gently but thoroughly to coat, about 2 minutes.
Remove from heat. Fold in green onion pieces. Transfer to a serving platter and garnish with sesame seeds. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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