Japchae (Sweet Potato Glass Noodles) with Stir-Fried Vegetables

Ingredients

• 200 g sweet potato glass noodles (dangmyeon)
• 2 tbsp neutral oil (canola/vegetable)
• 3 cloves garlic
• 1 tsp fresh ginger
• 1 medium carrot
• 1 small bell pepper (red or yellow)
• 1 small zucchini
• 2 cups spinach
• 150 g mushrooms (shiitake or cremini)
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp toasted sesame seeds
• 0.5 tsp black pepper

Instructions

1. 1

   Prep (30 minutes): Soak noodles in cool water for 10 minutes (or until pliable). While soaking, julienne carrot, slice zucchini and bell pepper into thin strips, slice mushrooms, and mince garlic and ginger. Rinse spinach and set aside.

2. 2

   Cook noodles (about 10 minutes of the total cook time): Bring a large pot of water to a boil. Cook noodles according to package directions until chewy (typically 6–8 minutes). Drain well and rinse quickly under cool water to stop cooking. Toss noodles with 1 tsp sesame oil to prevent sticking.

3. 3

   Stir-fry vegetables (about 15 minutes of the total cook time): Heat a wok or large skillet over high heat. Add 1 tbsp neutral oil. Stir-fry mushrooms until browned and their moisture cooks off, then transfer to a bowl. Add another 1 tbsp oil and stir-fry carrot and bell pepper until crisp-tender. Add zucchini and cook just until bright and tender-crisp. Stir in garlic and ginger for 30–45 seconds. Add spinach and toss until just wilted. Return mushrooms to the pan.

4. 4

   Combine and glaze (about 5 minutes of the total cook time): In a small bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, black pepper, and half the sesame seeds. Add noodles to the wok with vegetables and pour in the sauce. Toss vigorously over high heat until glossy and evenly coated (about 2–3 minutes). Turn off heat, sprinkle remaining sesame seeds, and serve immediately.