Japchae (Korean Stir-Fried Sweet Potato Noodles)
- 8 ounces dried Korean sweet potato noodles
- 4 teaspoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
- 1/2 medium yellow onion, thinly sliced
- 3/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
- 2 medium garlic cloves, finely chopped
- 4 ounces baby spinach
- 1 medium scallion, thinly sliced (white and light green parts only)
- 1 1/2 teaspoons toasted sesame seeds
- This recipe is vegan
- Produce
- Baby spinach (4 ounces)
- Carrot, medium (1)
- Scallion, medium (1)
- Shiitake mushrooms, fresh stems (4 ounces)
- Yellow onion, medium (1/2)
- Condiments
- Soy sauce (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Brown sugar, packed dark (1 tablespoon)
- Garlic cloves, medium (2)
- Kosher salt (3/4 teaspoon)
- Sesame oil, toasted (4 teaspoons)
- Sesame seeds, toasted (1 1/2 teaspoons)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Korean sweet potato noodles, dried (8 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 27, 2012 (12 months ago).
226 people saved this recipe.
