Japchae Korean noodles

    27 min

    A vegan, Korean stir fried noodle dish made with spinach, shiitake mushrooms, carrots and spring onions. Perfectly seasoned with sesame oil, garlic and soy sauce.

    3 people made this

    Serves: 4 

    • 350g Korean sweet potato vermicelli noodles (available in Asian supermarkets)
    • 5 teaspoons sesame oil, divided
    • 4 tablespoons soy sauce
    • 4 teaspoons sugar
    • 1 tablespoon vegetable oil
    • 3 carrots, cut into matchsticks
    • 1 onion, thinly sliced
    • 150g shiitake mushrooms, sliced
    • 6 spring onions, chopped
    • 4 cloves garlic, minced
    • 450g fresh spinach
    • 1 tablespoon sesame seeds

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Fill a large pot with lightly salted water and bring to the boil; stir in noodles and return to the boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
    2. Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen scissors.
    3. Combine soy sauce and sugar in a bowl.
    4. Heat vegetable oil in a pan or a wok over medium-high heat. Cook and stir carrots and onion until soft, about 1 minute. Add mushrooms, spring onions and garlic; saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.


    You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.

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