Sesame Latch · Main dishes

Japchae Glass Noodles with Vegetables

Name: Japchae Glass Noodles with Vegetables
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g Sweet potato glass noodles; 100 g Baby spinach; 1 whole Carrot; 1 whole Onion; 1 whole Bell pepper; 150 g Shiitake mushrooms; 3 tbsp Soy sauce; 1 tbsp Granulated sugar; 1 tbsp Toasted sesame oil; 1 tbsp Sesame seeds; 2 clove Garlic; 1 tbsp Neutral oil; 0.25 tsp Salt

Sweet-potato glass noodles tossed with spinach, carrot, pepper, onion and shiitake in a soy-sesame dressing. A vegetarian main that is just as good warm as it is at room temperature.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sweet potato glass noodles250 g
Baby spinach100 g
Carrot1 whole
Onion1 whole
Bell pepper1 whole
Shiitake mushrooms150 g
Soy sauce3 tbsp
Granulated sugar1 tbsp
Toasted sesame oil1 tbsp
Sesame seeds1 tbsp
Garlic2 clove
Neutral oil1 tbsp
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy (soy sauce), wheat (many soy sauces) and sesame (sesame oil and seeds). The noodles themselves are sweet-potato starch.

Method

Soak and cut

Put the noodles in a large bowl and cover with warm water for 15 minutes if the packet says to soak; otherwise leave them dry until the boil. Cut the carrot, onion, pepper and shiitakes into thin strips. Grate the garlic.

Cook the noodles

Boil the noodles until just tender, usually 5–7 minutes. Drain, rinse under cold water and snip them a few times with scissors so they are easy to toss. Toss with 1 tsp sesame oil so they do not clump.

Stir-fry the vegetables

Heat the neutral oil in a large skillet over medium-high heat. Cook the onion and carrot for 2 minutes, then the pepper and mushrooms for 2 minutes more, with the garlic and a pinch of salt. Add the spinach and stir until just wilted.

Dress and toss

Add the noodles, soy sauce, sugar and remaining sesame oil. Toss over medium heat for 1–2 minutes, until the noodles are glossy and evenly seasoned. Taste and add the remaining salt only if needed.

Serve

Pile onto a platter and scatter with the sesame seeds. Serve warm, or cool to room temperature.

Glass noodles overcook into mush quickly. Taste one a minute early and pull them while they still have a little bounce.

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