Japchae Recipe (Korean Glass Noodles)

Ingredients

• 200 grams sweet potato noodles (dangmyeon), dry
• 2 teaspoons sesame oil
• 1 tablespoon neutral oil such as vegetable or grapeseed oil
• 2 cloves garlic, minced
• 1 medium onion, thinly sliced into half-moons
• 6 shiitake mushrooms, sliced into strips
• 1/2 red bell pepper, sliced into thin strips
• 1 medium carrot, sliced into thin strips
• 1/2 pound baby spinach, roughly chopped
• 3 stalks scallions, finely chopped on the bias
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 1 tablespoon sesame oil

Instructions

1. 1

   Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes).

2. 2

   Drain and rinse the noodles under cold water. Drain again and transfer them to a bowl. If the noodles are long, cut them in half or thirds with scissors.

3. 3

   Drizzle sesame oil over the noodles and toss. Set aside.

4. 4

   Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.

5. 5

   In a wok or deep skillet over high heat, add oil, garlic and onions. Cook for 2 minutes, or until onions are translucent.

6. 6

   Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.

7. 7

   Add the noodles and spinach and toss well.

8. 8

   Stir in the sauce and toss the noodles and vegetables to coat them evenly.

9. 9

   Turn the heat off and transfer the japchae to a serving bowl or plate.

10. 10

    Top with scallions and sesame seeds and serve.