Korean Stir Fry Vegetable Noodles (Japchae) is a flavorful noodle dish that can be served as a main meal or side dish.
Have you tried ever tried Korean Japchae, a stir fried noodle dish with vegetables and meat? It’s a very popular dish that is traditionally served on holidays or special occasions. The glass noodles used in this recipe are made from sweet potatoes and have a light, chewy texture, unlike flour based noodles.
The ingredients for this dish include carrot, onion, spinach, and mushrooms, and sometimes it includes thinly sliced beef. By omitting the meat here, you’ve got a great vegetarian side dish.
- 8 oz dried Korean sweet potato noodles
- 2 large eggs
- ½ tsp water
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 medium carrot , peeled and julienned
- 1 red bell pepper, thinly sliced
- ½ cup shiitake mushroom, sliced
- 3 cups fresh spinach
- 3 tbsps low-sodium soy sauce
- 2 tsps sugar
- 1 tbsp sesame oil
- Salt and pepper, to taste
- Toasted sesame seeds and green onions, for garnish
- Bring a large pot of water to boil, and cook noodles for 5 minutes. Rinse with cold water and drain well. Cut noodles with scissors so they are easier to serve.
- In a small bowl, whisk together eggs and water until well blended.
- Coat a large nonstick skillet with cooking spray, and pour egg mixture into a thin layer. Cook over low heat until eggs are cooked through, flipping once. Let cool and cut into strips.
- Heat oil and cook garlic until fragrant. Add carrots, peppers, and mushrooms and cook for about 3 minutes, stirring often. Add spinach and cook until wilted.
- Meanwhile, combine soy sauce, sugar, and sesame in a medium bowl. Pour the mixture into the skillet with the noodles and saute until the noodles are heated through. Season with salt and pepper to taste. Garnish with egg strips, sesame seeds, and green onions and serve immediately.