MedcipeMedcipe

Korean Japchae Glass Noodles with Vegetables

Chewy sweet potato glass noodles stir-fried with mushrooms, spinach, carrot, and sesame oil in the classic Korean style.

Ingredients

  • 8 oz sweet potato glass noodles (dangmyeon)
  • 3 tbsp tamari divided
  • 2 tbsp sesame oil divided
  • 1 tbsp sugar
  • 8 oz shiitake mushrooms sliced
  • 1 carrot julienned
  • 1 onion sliced
  • 3 cups spinach blanched and squeezed dry
  • 3 cloves garlic minced
  • 2 tbsp avocado oil for sautéing
  • 1 tbsp sesame seeds for garnish

Instructions

  1. Cook the glass noodles according to package directions, then drain and toss with 1 tablespoon tamari and 1 tablespoon sesame oil. Cut into shorter lengths with scissors if very long.
  2. Sauté the mushrooms and garlic in a little oil until browned, about 5 minutes; season with a splash of tamari.
  3. In the same pan, sauté the carrot and onion separately until just tender-crisp, about 3 minutes.
  4. Toss the blanched spinach with a pinch of salt and a few drops of sesame oil.
  5. Combine the noodles, mushrooms, carrot, onion, and spinach in a large bowl. Add the remaining tamari, sesame oil, and sugar, and toss well.
  6. Garnish with sesame seeds and serve warm or at room temperature.