Description
Korean Japchae Noodles are a delightful dish made from sweet potato starch noodles, mixed with colorful vegetables and seasoned with soy sauce and sesame oil.
Ingredients
- Sweet potato starch noodles (dangmyeon) – 200 grams
- Carrots – 1 medium, julienned
- Spinach – 150 grams, fresh
- Bell peppers – 1 medium each of red and yellow, julienned
- Onion – 1 medium, thinly sliced
- Garlic – 3 cloves, minced
- Soy sauce – 4 tablespoons
- Sesame oil – 2 tablespoons
- Vegetable oil – 2 tablespoons (for cooking)
- Sesame seeds – 1 tablespoon, toasted
- Salt and pepper – to taste
Instructions
- Soak the sweet potato starch noodles in boiling water for 6-8 minutes, then drain and rinse under cold water.
- Prepare the vegetables by slicing the onion, julienning the carrots and bell peppers, and washing the spinach.
- If using protein, cook it in a skillet with vegetable oil until fully cooked, then set aside.
- In the same skillet, sauté the onion for 2 minutes, then add the carrots and bell peppers, cooking for another 3-4 minutes.
- Add the spinach and garlic, cooking for an additional 1-2 minutes until the spinach wilts.
- Combine the cooked noodles with the sautéed vegetables, adding soy sauce and sesame oil, and toss to mix well.
- Serve the noodles in a dish, garnished with toasted sesame seeds, warm or at room temperature.
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasonings to taste.
- Can be served as a main dish or side dish.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing is possible; store in freezer-safe bags for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Korean, Japchae, Noodles, Stir-fry, Vegetarian, Recipe