Noodles
Japchae
Korean glass noodles tossed with beef, spinach, mushrooms and carrots in a sweet sesame-soy sauce.
- Prep
- 25 mins
- Cook
- 20 mins
- Total
- 45 mins
- Serves
- 4
- Level
- Medium
Slippery, chewy sweet potato noodles are tossed with a rainbow of stir-fried vegetables and beef. Cook each vegetable separately so the colors stay bright, then toss everything together with the sauce while the noodles are still warm. Cut the noodles with scissors for easy serving.
Ingredients
Serves 4
Directions
- Boil the noodles 6 to 7 minutes until tender and translucent. Drain, rinse with cold water, and cut into shorter lengths with scissors.
- Mix 3 tablespoons soy sauce, 2 tablespoons sugar and 1 tablespoon sesame oil as the sauce. Toss the noodles with half of it.
- Blanch the spinach in boiling water for 30 seconds, squeeze dry, and toss with 1 teaspoon soy sauce and a little garlic.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Stir-fry the carrot and onion for 3 minutes until tender, then the mushrooms for 3 minutes. Move all to a bowl.
- In the same pan, cook the beef with the remaining soy sauce, sugar and garlic for 2 to 3 minutes until browned and no longer pink.
- Add the noodles, vegetables, spinach and remaining sauce to the pan and toss over low heat for 2 minutes.
- Drizzle with the remaining sesame oil and sprinkle with sesame seeds. Serve warm or at room temperature.
Tips and make-ahead notes
- Leave out the beef and add more mushrooms for a meatless version.
- Dried noodles are sold as dangmyeon in Asian grocery stores.
- Best the day it is made; reheat in a skillet with a splash of water.
Nutrition per serving
- Calories
- 410
- Carbohydrates
- 60g
- Protein
- 14g
- Fat
- 13g
- Fiber
- 4g
- Sodium
- 880mg
Estimated. Values change with brands, portion sizes and substitutions.
