How To Make Japchae (Quick Korean Noodle Stir-Fry)
Japchae is a Korean noodle dish with sweet potato starch noodles. Customize it with your desired veggies & proteins, and it comes out delicious each time.
Serves:
Ingredients
For Stir-Fry:
- 8ozdangmyeon,(sweet potato starch noodles)
- 2tbspolive oil,or any mild-flavored oil, divided
- 1small white onion,thinly sliced
- 6shiitake mushrooms,thinly sliced
- 1red bell pepper,cored and thinly sliced
- 1carrot,peeled and thinly sliced
- 3clovesgarlic,minced or pressed
- 3handfulsfresh baby spinach
- toasted sesame seeds,toppings
- thinly-sliced green onions,toppings
For the Sauce:
- ¼cuplow-sodium soy sauce,or more, to taste
- 2tbspmaple syrup
- 1tbsptoasted sesame oil
For the Steak:
- 1lbsteak,sirloin or flank, thinly-sliced against the grain into bite-sized pieces
- 1tbspsoy sauce
- fine sea salt and freshly-cracked black pepper
Instructions
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Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water. (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.)
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Transfer the noodles to a strainer, and rinse with cold water until chilled. Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and set aside.
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Combine the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine. Let the steak marinate for 5 minutes (or up to 30 minutes).
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Whisk all of the sauce ingredients together in a small bowl until combined.
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Heat 1 tablespoon oil in a large sauté pan over high heat. Add the steak and sauté for 4 to 5 minutes, stirring occasionally, until cooked through. Transfer steak to a separate clean plate, and set aside.
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Reduce heat to medium-high. Add the remaining 1 tablespoon oil and the onion. Sauté for 3 minutes, stirring occasionally.
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Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4 to 5 more minutes, stirring occasionally, until the veggies reach desired level of softness.
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Stir in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.
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Remove pan from heat. Add the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.
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Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.
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Serve warm, garnished with lots of toasted sesame seeds and green onions.
Nutrition
- Calories: 283.87kcal
- Fat: 19.03g
- Saturated Fat: 6.02g
- Trans Fat: 0.69g
- Monounsaturated Fat: 9.72g
- Polyunsaturated Fat: 2.02g
- Carbohydrates: 10.87g
- Fiber: 1.74g
- Sugar: 6.59g
- Protein: 17.46g
- Cholesterol: 46.87mg
- Sodium: 567.66mg
- Calcium: 38.11mg
- Potassium: 422.34mg
- Iron: 1.75mg
- Vitamin A: 121.99µg
- Vitamin C: 27.43mg
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