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

Japchae (Korea)

Korea

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Preparation time 20 mins Cooking time 25 mins Total time 45 mins

Difficulty: Beginner Servings: 6

Ingredients

Servings

• 400g of sweet potato noodles

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

• 3 carrots cut into julienne

• 2 thinly sliced ​​onions

• 2 red bell peppers, cut into thin strips

• 400g of (or frozen) spinach

• 3 Sliced ​​shiitake mushrooms

• 2 cloves of garlic, chopped

• 4 tablespoons of soy sauce

• 1 tablespoon of sugar

• 2 tablespoons of 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 package instructions, then drain and rinse them with cold water. Set aside.
2. In a pan, stir-fry the beef or tofu with a little oil, salt, pepper, and a minced garlic clove until the meat is cooked. Set aside.
3. In the same pan, sauté the onions, carrots, peppers and mushrooms with a little oil until tender.
4. Quickly blanch the spinach in boiling water, drain it, then squeeze it lightly to remove excess water. Cut it into pieces.
5. In a large bowl, combine the noodles with the meat (or tofu), vegetables, remaining garlic, soy sauce, sugar, and sesame oil. Mix well to blend all the flavors.
6. Sprinkle with toasted sesame seeds before serving.
7. Serve hot or at room temperature

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