Sesame Vegetable Glass Noodles — Vegetable Japchae
Korean glass noodle stir-fry tossed with spinach, carrot, shiitake, onion, and red pepper in a soy-sesame glaze, finished with toasted sesame seeds and sliced scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g glass noodles in warm water 10 minutes, drain. Thinly slice 300g shiitake caps. Julienne 120g carrot. Thinly slice 200g red bell pepper and 160g yellow onion. Slice 2 spring onions. Mix 60ml soy sauce, 20ml mirin, 20g brown sugar, 40ml toasted sesame oil, and 6g grated garlic in a bowl.
Boil
Cook soaked noodles in salted boiling water 5 minutes until just tender. Drain, rinse under cold water, toss with 2 tsp sesame oil. While noodles cook, blanch 140g baby spinach in salted water 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and salt.
Saute
Heat 2 tsp neutral oil in a wide skillet over medium-high. Stir-fry carrot, onion, and bell pepper 2-3 minutes until just tender. Push to edges, add shiitake with remaining 2 tsp oil, stir-fry 2 minutes until softened and golden-edged.
Build
Return noodles and spinach to pan over medium heat. Pour soy-mirin-sugar-sesame oil mixture over everything. Toss constantly 2 minutes until every strand turns glossy and sauce clings. Season with black pepper to taste.
Plate
Transfer japchae to serving bowls. Scatter sliced spring onions and 10g toasted sesame seeds over the top. Serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.