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Easy Japchae

A delightful dish made with chewy sweet potato noodles stir-fried with vibrant vegetables and coated in a savory-sweet sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Oils
  • 200 g sweet potato noodles (glass noodles) Soaked until soft.
  • 2 tablespoons vegetable oil For frying.
Vegetables
  • 1 onion, sliced For flavor.
  • 2 cloves garlic, minced For aroma.
  • 1 carrot, julienned Adds color and crunch.
  • 1 bell pepper, sliced Adds sweetness.
  • 100 g spinach For nutrition.
  • 2 green onions, chopped For garnish.
Sauce
  • 3 tablespoons soy sauce Provides umami flavor.
  • 1 tablespoon sesame oil Enhances flavor.
  • 1 tablespoon sugar Balances the sauce.
Garnish
  • sesame seeds For garnish.

Method
 

Preparation
  1. Soak the sweet potato noodles in hot water for about 20 minutes or until soft. Drain and set aside.
  2. In a large pan or wok, heat the vegetable oil over medium heat.
Cooking
  1. Add the sliced onion and minced garlic to the pan. Stir-fry for about 2-3 minutes until they’re fragrant and the onion is translucent.
  2. Toss in the julienned carrot and sliced bell pepper. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender yet still crisp.
  3. Add the drained noodles to the pan along with spinach, soy sauce, sesame oil, and sugar. Gently mix everything together, ensuring the noodles are well-coated and heated through.
  4. Finally, sprinkle in the chopped green onions and give it a final stir. Garnish with sesame seeds before serving.

Notes

Feel free to swap out vegetables based on what you have. The dish can last up to 3 days refrigerated.