Korean Glass Noodle Stir-Fry
A colorful medley of chewy sweet potato noodles tossed with tender spinach, crisp vegetables, and savory seasonings. This classic Korean party dish comes together with a fragrant blend of soy sauce and sesame oil.
Story
Japchae is the quintessential Korean celebration side dish, beloved for its delightful contrast of textures and deep, umami-rich flavors. The key is cooking the noodles just right—tender but with that satisfying bounce.
Ingredients
sweet potato glass noodles
200g
fresh spinach
150g
carrots
2 medium
dried shiitake mushrooms
6 pieces
yellow onion
1 small
garlic cloves, minced
3
soy sauce
3 tablespoons
sesame oil
2 tablespoons
granulated sugar
1 tablespoon
neutral oil
2 tablespoons
salt
to taste
toasted sesame seeds
1 tablespoon
Instructions
1
Rehydrate and cook the noodles
Soak the dried shiitake mushrooms in warm water for 20 minutes until softened. Squeeze out excess water and slice thinly. Bring a large pot of water to a rolling boil. Add the glass noodles and cook for 5-7 minutes until they turn translucent and feel tender but still chewy. Drain immediately and rinse under cold running water. Using kitchen scissors, snip the noodles into shorter, easier-to-eat strands. Toss with 1 tablespoon sesame oil to prevent sticking.
2
Prepare the vegetables
Blanch the spinach in boiling water for just 30 seconds until wilted. Immediately transfer to ice water to preserve the vibrant green color. Squeeze out excess moisture and chop roughly. Peel and julienne the carrots into thin matchstick strips. Slice the onion into thin half-moons. Set each vegetable aside in separate piles.
3
Sauté the vegetables
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Stir-fry the carrots for 2 minutes until slightly softened but still retaining their color. Add the onions and cook for another minute. Push vegetables to the side, add remaining oil, and cook the mushrooms until golden and fragrant, about 2 minutes. Season everything lightly with salt.
4
Combine and season
Add the cooked noodles to the wok with the sautéed vegetables. Drizzle in the soy sauce, remaining sesame oil, and sprinkle the sugar over everything. Add the minced garlic. Using tongs or two spoons, toss vigorously to combine all ingredients while heating through, about 3-4 minutes. The noodles should absorb the sauce and turn a deep, glossy brown.
5
Finish and serve
Remove from heat and fold in the blanched spinach. Taste and adjust seasoning with additional soy sauce or salt if needed. Transfer to a serving platter and finish with a generous sprinkle of toasted sesame seeds. Serve warm or at room temperature.
