Sweet potato noodles, called japchae in Korea, are transparent and I usually find them in Asian grocery stores. This dish of fried noodles with various vegetables is generally served as a side dish, hot or cold. What makes these noodles unique is their slightly springy texture and ability to absorb flavors. It is a dish that I make often because it is easy to adapt: ​​it can be prepared with or without meat to suit all diets.

Korea

Japchae (Korea)

Preparation time 20 mins Cooking time 25 mins Total time 45 mins Difficulty: Beginner Servings: 6

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Author: Gluten Escape

Ingredients

Servings

• 400 g sweet potato noodles

• 400 g beef (or tofu for a vegetarian version)

• 3 carrots cut into julienne

• 2 thinly sliced ​​onions

• 2 red peppers, cut into thin strips

• 400 g (or frozen) spinach

• 3 shiitake mushrooms, sliced

• 2 cloves of garlic, chopped

• 4 tbsp soy sauce

• 1 Tbsp of sugar

• 2 Tbsp sesame oil

• 1 tbsp toasted sesame seeds

• Salt and pepper to taste

Preparation

1. Soak the sweet potato noodles in boiling water for 15 minutes, until softened or cook them according to the packet instructions, then drain and rinse them in cold water. Reserve.
2. In a pan, sauté the beef or tofu with a little oil, salt, pepper, and a clove of chopped garlic, until the meat is cooked. Reserve.
3. In the same pan, brown the onions, carrots, peppers and mushrooms with a little oil until soft.
4. Blanch the spinach quickly in boiling water, drain it, then squeeze it lightly to remove excess water. Cut them into pieces.
5. In a large bowl, mix the noodles with the meat (or tofu), vegetables, remaining garlic, soy sauce, sugar and sesame oil. Mix well so that all the flavors combine.
6. Sprinkle with toasted sesame seeds before serving.
7. Serve hot or at room temperature

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