Cook and Scale
Japchae Glass Noodles
4 servings · 35 min total
Chewy sweet potato glass noodles tossed with colourful vegetables, egg strips, and a savoury-sweet soy sesame dressing. A beloved Korean side.
Ingredients
- 200 g glass noodles
- 1 carrot, julienned
- 1 onion, sliced
- 100 g spinach
- 100 g shiitake mushroom, sliced
- 2 egg
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- salt to taste
Contains: Gluten, Egg, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the noodles — Soak the glass noodles in warm water for 8 minutes until pliable, then drain and cut into shorter lengths with scissors.
- 2.
Boil the noodles — Boil the noodles for 5 minutes until tender, then drain and toss with 1 tablespoon of sesame oil.
- 3.
Stir-fry the vegetables — Stir-fry the carrot, onion, spinach, and mushrooms separately in vegetable oil with garlic for about 2 minutes each until just tender.
- 4.
Make the egg strips — Beat the eggs, cook into a thin omelette in a lightly oiled pan for about 3 minutes, then slice into thin strips.
- 5.
Toss and serve — Toss the noodles, vegetables, soy sauce, sugar, and remaining sesame oil together in a large bowl. Top with egg strips and sesame seeds, and serve warm or at room temperature.