Spring Vegetable Japchae (Korean Glass Noodles)
Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for potlucks and picnics.
- Total:
- Serves: 4 persons
Ingredients
- ¼cup low-sodium soy sauce
- 1tablespoon minced garlic
- 1tablespoon turbinado sugar (or brown sugar)
- 1tablespoon toasted sesame oil
- Kosher salt and black pepper
- 12ounces dried sweet potato noodles (glass noodles)
- 3tablespoons safflower or canola oil
- ½small yellow onion, thinly sliced (about 1/2 cup)
- 4ounces carrots, peeled and cut into matchsticks (about 1 cup)
- 4ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1 1/2 cups)
- 1medium yellow bell pepper, cored, seeded and sliced into 1/8-inch-thick strips
- 4ounces sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)
- 6ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
- 4ounces baby spinach (about 2 packed cups)
- Toasted sesame seeds, for garnish
Instructions
Step 1
Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.Step 2
In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.Step 3
In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.Step 4
Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.Step 5
Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.Step 6
Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.