It is so easy to make this vegetarian japchae, featuring stir-fried glass noodles, vibrant vegetables, and a savory sauce bursting with flavor. It's perfect for special occasions and as an everyday side dish or main meal.
6ouncesdried Korean sweet potato vermicelli noodlesdangmyeon
1teaspoonsesame oil
1tablespoonneutral oil
1small onionsliced
1carrotpeeled and shredded (I used a pre-shredded one)
6dried shitake mushroomssoaked in warm water and cut into matchstick strips
1bunch of spinach
4tablespoonslow-sodium soy sauce
1tablespoonbrown sugar or honey
2tablespoonsesame oil
salt
toasted sesame seeds
Instructions
In a pot, bring water to a boil. Add spinach and cook for a few seconds, until the spinach has wilted. Remove immediately and rinse in cold water. Don't discard the water. You're going to use it for the noodles.Drain and gently squeeze out all the water from spinach. Form into a ball, then using scissors, cut it in half. Combine spinach with 1 teaspoon of sesame oil and pinch of salt. Set aside.
Add noodles to the pot and and cook for 6-8 minutes until softened and chewy. It should NOT be al dente! Drain and rinse under cold water. Using scissors, cut the noodles into shorter lengths, about 8 inches. Toss with 1 teaspoon sesame oil and set aside.
In a small bowl, mix soy sauce, sugar, and sesame oil together until sugar dissolves. Set aside.
Heat 1 teaspoon of neutral oil in a large skillet over medium high heat. Add onion. Stir-fry for about 2 minutes, or until onion is slightly translucent. Remove from pan.
In the same skillet, repeat the whole process with carrots and mushrooms.
In a large mixing bowl, add the noodles and all the vegetables. Pour in the soy sauce mixture. Using your hands toss until all the ingredients are coated evenly with the sauce. Taste and season with salt, if needed. Add the toasted sesame seeds and a drizzle of sesame oil. Serve immediately.
Notes
Transfer leftovers to an airtight container and refrigerate for 2-3 days. Reheat in a pan on the stovetop over medium heat. Add a splash of water to prevent the noodles from drying out and stir-fry until heated through.