Japchae, popular in Korean cuisine, is a savoury and slightly sweet dish made with fried sweet potato glass noodles and vegetables.
Ingredients 14
200 g dried sweet potato noodles (dangmyeon)
40 ml neutral-flavoured cooking oil
30 g red Asian shallots, finely diced
20 g garlic, crushed
60 g capsicum, red, yellow or green, seeded, thinly sliced
50 g shiitake mushrooms, thinly sliced, if using dried rehydrate first
60 g carrot, julienned
2 tbsp sesame oil
2 tbsp light soy sauce
20 g baby spinach leaves
salt and white pepper, to taste
1 tsp toasted white sesame seeds
10 g red chillies, seeded, sliced
spring onions, thinly sliced, to garnish
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Method 4
Cook the in a saucepan of boiling water for 3–5 minutes until translucent. Drain.
Heat a wok over high heat, then add the . Fry the and until fragrant. Add the , , and and cook for a further 3 minutes.
Add the , , and and toss through. Stir through the until just wilted. Season with salt and white pepper.
To serve, divide the japchae between two bowls. Garnish with the , , and spring onions.
