How To Make Korean Sweet Potato Noodles (Japchae)
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Serves:
Ingredients
- 8 ounces sweet potato noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 ounces spinach
- 4 ounces shiitake mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- Salt, to taste
- Sesame seeds, for garnish
Instructions
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Cook the sweet potato noodles according to package instructions. Drain and set aside.
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Heat the vegetable oil in a large pan or wok over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
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Add the carrot, bell pepper, spinach, and shiitake mushrooms to the pan. Stir-fry until the vegetables are crisp-tender.
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In a small bowl, mix together the soy sauce, sesame oil, sugar, and salt. Pour the sauce over the vegetables in the pan.
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Add the cooked sweet potato noodles to the pan and toss everything together until well combined and heated through.
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Transfer the Japchae to a serving dish and garnish with sesame seeds.
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Serve hot and enjoy!
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 42g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 6g
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