Japchae is a common dish found on a Korean restaurant menu. This sweet potato starch noodle (dangmyun) dish can be served as an appetizer, main meal, or eaten with rice. This is not a difficult recipe, it just requires a bit more time. The actual method of cooking is to stir fry each vegetable separately, so you can get the temperature of the pan and texture of the vegetables right. I took a risk and cooked four of the veggies at the same time. It’s true, it takes an experienced cook to get the texture right when they are all together, which I have yet to master. But it still taste just as delicious. I served the noodles with 2 side dishes – Lettuce Salad and Spinach Banchan.
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Korean Vegetable and Noodle Stir-Fry
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
A vibrant Korean stir-fry with sweet potato noodles and tons of veggies. Healthy, low-carb, and gluten-free!
Ingredients
- 6 oz (170 g) Dangmyun (Sweet Potato Starch Vermicelli)
- 6 oz (170 g) Spinach - roots trimmed
- 2 cloves Garlic - minced
- 1/2 medium White Onion - sliced
- 1 medium Carrot - cut into matchsticks
- 1/2 medium Red or Yellow Bellpepper - sliced thinly
- 5 Dried Shiitake Mushrooms - soaked and sliced thinly
- 3 Green Onions (green parts only) - cut into 1-inch pieces
- 3 oz (80 g) Enoki Mushrooms (Optional) - cleaned and roots trimmed
- 1 tablespoon + 1 teaspoon Sesame Oil
- 3 tablespoon + 1 teaspoon Soy Sauce (or Tamari for gluten-free soy sauce)
- 1 tablespoon + 1 teaspoon Honey (or sweetener of choice)
- Sea Salt
- Grapeseed Oil
- Sesame Seeds for garnish - toasted
Instructions
- Bring water to a boil in a medium pot and blanch spinach for 30 seconds. Remove with tongs or a slotted spoon, reserve the hot water, and rinse the spinach with cold water. Squeeze out excess water.
- Add ½ of the minced garlic and a pinch of salt to the spinach. Mix well and set aside.
- After removing the spinach, immediately transfer the sweet potato noodles to the pot while the water is still hot. Let them sit for 15 minutes.
- Meanwhile, heat a pan over medium-high heat. Add grapeseed oil to coat the pan. Add onions and stir-fry for one minute; add carrots and stir-fry for another minute; finally, add bell peppers and stir-fry for one to two minutes. Add a pinch of salt and set aside.
- With the same pan on medium-high heat, add oil, sliced shiitake mushrooms, and ½ of the minced garlic. Stir-fry until the mushrooms are lightly brown.
- Add green onions, one teaspoon of soy sauce, and one teaspoon of honey. Stir-fry for a few seconds until the liquid is absorbed and the green onions soften.
- After 15 minutes, the noodles should look translucent. Taste to ensure they are soft and chewy. Strain and rinse with cold water. Drain dry.
- Heat a non-stick pan or wok with one tablespoon of oil over medium heat (356°F/180°C). If using a normal pan, ensure it is well coated with oil to prevent sticking. Add noodles and stir to coat with oil. Stir-fry for about one minute.
- Add the reserved vegetables and mix well. In a bowl, mix three tablespoons of soy sauce, one tablespoon of honey, and one tablespoon of sesame oil. Add to the pan.
- Add enoki mushrooms, mix well to heat through, and remove from heat.
- Garnish with sesame seeds and serve immediately.
Notes
- To ensure perfectly cooked noodles, check for translucency and a soft, chewy texture after 15 minutes of soaking. Adjust soaking time as needed depending on your noodle brand.
- For a richer flavor, use toasted sesame oil instead of regular sesame oil in the sauce.
- Feel free to add other vegetables like broccoli, zucchini, or mushrooms to customize the stir-fry to your liking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 10
Frequently Asked Questions
What type of noodles should I use for Korean vegetable stir-fry?
Sweet potato glass noodles (dangmyeon) are the traditional choice for this dish, known as japchae. They have a distinctive chewy, slightly bouncy texture. You can find them at Asian grocery stores or online. 
How do I keep the vegetables from getting soggy in the stir-fry?
Cook each vegetable separately over high heat in small batches, then toss them together at the end. Overcrowding the pan traps steam and causes the vegetables to wilt instead of sear.
Can I prepare any components of this dish ahead of time?
Yes, you can slice all the vegetables, cook the noodles, and mix the sauce up to a day ahead. Store everything separately in the fridge. The final stir-fry and toss takes only a few minutes.
