Petitchef

Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

4

Seasoning:

Preparation

  • (A) Boil the glass noodles then toss them in seasonings (see below Noodle Seasoning), set aside.
  • (B) Blanch the vegetables, squeeze them dry to remove excess moisture, then slice them to really fine and thin shreds, top on glass noodles.
  • (C) Stir-Fry other ingredients (carrots and mushrooms) including aromatics: Heat a little olive oil in the pan. Add in garlic, ginger, and green onions and fry till aromatic.
  • Add in carrots, mushrooms and fry for about 5 minutes. Add in 3-4 tbsps of water, and let it simmer under low-medium heat till mushrooms turn tender. Salt and pepper to taste.
  • [Turn off heat and drizzle a little sesame oil over]. Slowly pour the mixture over the noodles and veggies. Toss and mix them thoroughly ; Serve warm or cold.

Observations:

(Note: Try pouring the mixture over the noodles and veggies in 2 batches. Pour half the mixture, toss and mix thoroughly, then pour the rest and mix thoroughly. This ensures more uniformity in mixing the ingredients)

Photos

Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry, photo 1
Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry, photo 2
Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry, photo 3

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