Korean Japchae Glass Noodles Stir Fry
Sweet potato glass noodles, known as *japchae*, are stir-fried into a glossy, chewy tangle with tender vegetables and a glossy-sweet soy-based sauce. The dish balances earthy spinach, crunchy carrots, and mushrooms with a touch of sesame oil, while the noodles offer a satisfying, almost bouncy texture. A final sprinkle of toasted sesame seeds adds nutty depth and a pop of color, making it as visually striking as it is flavorful. Versatile enough for weeknight dinners or festive gatherings, this Korean classic delivers a harmonious mix of savory, sweet, and umami notes in every bite.
Ingredients
- Sweet potato glass noodles200g
- Vegetable oil2 tbsp
- Carrot, julienned1 medium
- Bell pepper, thinly sliced1 medium
- Spinach100g
- Onion, thinly sliced1 medium
- Garlic, minced2 cloves
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Sesame seeds1 tbsp
- Green onions, chopped2
Nutrition
Directions
- 1
Soak the sweet potato glass noodles in warm water for about 30 minutes until they soften, then drain and set aside.
- 2
In a large skillet or wok, heat vegetable oil over medium heat. Add garlic and onion, sautéing until fragrant, then add carrots and bell peppers, stirring for about 5 minutes until softened.
- 3
Add the soaked glass noodles, soy sauce, and sesame oil to the skillet, mixing well. Toss in the spinach and green onions, cooking for an additional 2-3 minutes until everything is heated through. Serve hot, garnished with sesame seeds.
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