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Korean Glass Noodle Stir Fry (Japchae)

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One of the most popular korean dishes ever can now be enjoyed at home with this healthy and veganized recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
This is feeding: 4 people
Author: Michelle Chen

Ingredients

Noodles

  • 400 g Sweet Potato Noodles
  • 4 cups Vegetables of choice (we used onion, zucchini, carrot & capsicum) thinly sliced
  • 8 Shiitake Mushrooms
  • 1 tbsp Oil

Sauce

  • 4 tbsp Soy Sauce
  • 3 tbsp Brown Sugar
  • 2 tsp Sesame Oil
  • 1 tsp Mushroom Stock Powder or veg stock powder/bouillon cube
  • 1 tsp White Pepper
  • Toasted Sesame Seeds

Instructions

  • Soak the sweet potato noodles in boiling water for 5 minutes (or as instructed on packet). Then drain the noodles and set aside.
  • If you are using dried Shiitake mushroom, also soak that too. Reserve the water for later.3. Finely slice all your vegetables
  • Finely slice all your vegetables.
  • In a wok on high heat, stir fry all the vegetables for 5-7 minutes until tender. Transfer the veggies into to a bowl.
  • Mix all the ingredients for the sauce and the pour it in into a hot wok. One it sizzles add in your noodles and toss until all the noodles are coated in sauce.
  • Add in your vegetables, a dash of  reserved mushroom water. Stir Fry for 5 minutes.
  • Sprinkle over some roasted white sesame seeds before serving!

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