Sweet Potato Noodle Stir Fry, Japchae

Sweet Potato Noodle Stir Fry, Japchae

Let us talk about my love aka Noodles.

Did you try Sweet potato noodles aka glass noodles?
How can I describe the flavor of this dish other than INCREDIBLE; slightly chewy noodles, crispy veggies, and tender meat! You cannot get better than that.

As Hi-Soo Shin Hepinstall, said in her book “Growing up in a Korean Kitchen” about Chapchae:

Vegetables, strips of meat and sweet potato noodles are lightly cooked, independently and then blissfully tossed together, making sumptuous and delightful harmony of colors, textures, and flavor…

Sweet Potato Noodle Stir Fry, Japchae

If you ask me, yes that is exactly what it is…harmony in one dish that will satisfy any foodie! I really loved that book; full of stories and delicious recipes.

Anyhow, let us continue! The recipe might sound long or too complicated, but in reality, it is very, very simple. The hardest thing is actually preparing all the veggies for the sauteing or stir-frying.

Sweet Potato Noodle Stir Fry, Japchae

Also, If you stir-fry everything separately for a few minutes, colors and the taste will be absolutely amazing! It is a pretty unforgettable taste, and soon it will be your favorite… trust me on that one.

The basic recipe for Japchae or Chap-Chae you would use meat strips, carrots, mushrooms, spinach, noodles called dangmyeon and sweet and savory sauce etc.

Japchae is served as a side dish (banchan), or on the bed of rice. It can be served even as a main meal. For Vegetarian version skip the meat and more mushrooms or other veggies.

Sweet Potato Noodle Stir Fry, Japchae

Inspired by: “Growing up in a Korean Kitchen” cookbook

Sweet Potato Noodle Stir Fry, Japchae

Course Main Course
Cuisine Korean
Keyword noodles, korean,
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 12 oz Sweet Potato Noodles {Dangmyeon}
  • 2 Tbsp Vegetable Oil
  • 1/2 Yellow onion sliced
  • 4 cloves Garlic minced
  • 1/2 pound Spinach
  • 2 Carrots julienned
  • 4 Green Onion chopped, reserve some for garnish
  • 1/2 cup Red Cabbage, Napa or Regular Cabbage, chopped
  • 1 Pepper preferably red, or any other
  • 4 shiitake mushrooms sliced {re-hydrated if dried}
  • 5 Button Mushrooms sliced
  • Sea Salt to taste
  • 8-10 oz. Beef pork or chicken work as well

Sauce:

  • 5 Tbs. Sesame oil
  • 3 Tbs. Soy sauce, or to taste
  • 1/2 tsp. Oyster sauce, optional
  • 2 Tbs. Sugar or sweetener
  • 2 Tbs. Rice wine
  • 1 Tbs. lemon juice
  • Splash of water/ or chicken broth

Garnish:

  • Toasted Sesame Seeds
  • Scallions
  • Korean chili threads

Instructions

  1. Chop, slice and mince all the veggies, which take most of the time in this dish. Once done, set it aside; preheat little bit of oil and start stir-frying each veggie separately, it takes 4-5 minutes each (because you do not want each veggie to bleed color on the other if you put it together) take out onto clean platter or bowl. There is no need to clean wok/pan after each veggie just adds a bit of oil and saute. Add just a pinch of salt for each time when you add a vegetable to add a layer of flavor. (Just a small pinch each time)

  2. When done with vegetables, add thinly sliced meat strips and cook until done on a few drops of oil (3-5 minute depending on the cut and the slices); Leftover marinated meat such as bulgogi could be used too and any other kind of meat /chicken or pork.

  3. Combine sauteed veggies and meat in one pot/wok/pan and stir fry for 3-4 minutes, then add sauce, few tablespoons at the time, taste to see if you need more seasoning sauce or seasoning. You do NOT need to use the whole thing, however, you can use it later to add more and adjust to your taste.

  4. Cook noodles, following instructions on the package /usually cook 7-8 minutes, wash under cold water. Drain and add them with the vegetables and meat; lightly toss so noodles could be coded with the sauce. YOU CAN also mix everything in one larger pot, toss it all together until combined and then put it back in the WOK or Frying pan. You can also splash more of sauce if you have any left.

  5. Garnish with Toasted Sesame seeds, scallions, and Korean chili threads.
  6. You may eat it warm or cold; store in the container and in the fridge for a few days.

Recipe Notes

You may use any veggies that you have on hand, also to save yourself the time you can get pre-cut vegetables.

This is great for parties, and it is actually traditionally party/celebratory type of dish! IF YOU are making for fewer people you can adjust the ingredients. I like the sauce so I make and reserve some in the fridge, and if I have leftover noodles like I said you can keep it in the fridge.

Make sure it is in an airtight container. Reheat and eat!

ALWAYS taste before adding too much. It is better adding less than adding too much.

Sometimes it might work for me, but we all have different taste buds, so taste your food while cooking.



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