Japchae

Recipe adapted from Drive Me Hungry.

Ingredients:

Sauce Ingredients:

• 3 TBSP sodium soy sauce
• 2 TBSP brown sugar 
• 1 TBSP dark soy sauce
• 1 ½ TBSP sesame oil

Stir Fry Ingredients:

• 7-8 oz. Korean glass noodles – sweet potato starch noodles
• 2 eggs 
• 2 TBSP avocado oil
• 6 large shitake mushrooms, sliced 1/3 inch thick, optional
• 1 yellow onion, sliced 1/3 inch thick
• 1 large red bell pepper, julienned ¼ inch thick
• ½ large carrot, julienned 1/8 inch thick
• 3 garlic cloves, minced
• 3 c. baby spinach, packed
• 2 green onions, chopped on angle for garnish
• 2 tsp. toasted white sesame seeds, for garnish
• Can also add in any cooked protein

Directions:

1. These japchae noodles come together quickly so prep all your ingredients ahead of time.
2. Sauce: Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
3. Cook Noodles: Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
4. Sauce the Noodles: Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
5. Stir Fry: Heat a skillet over medium heat and scramble the eggs and then set the eggs aside.
6. In the skillet add the mushrooms (if using) and the onions. Stir fry them for 2 minutes.
7. Next, add the red bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 – 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
8. Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
9. Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.

Japchae: