Korean Vegan Japchae

200g Korean sweet potato glass noodles
1 carrot, finely sliced into matchsticks
4 to 5 shiitake mushrooms, sliced
1 small onion, finely sliced
Handful spinach
Vegetable oil, for stir frying
Sesame seeds, to garnish
Optional sliced red chilli

The Sauce
3 tablespoons light soy sauce
1 teaspoon sesame oil
½ tablespoon palm sugar or brown sugar

PREPARATION

1. Soak sweet potato noodles in hot water for 6 to 10 minutes until softened but still slightly firm. Drain and set aside.
2. Blanch the carrot in boiling water for 20 to 30 seconds, then remove and set aside to retain its bright colour.
3. Mix light soy sauce, sesame oil and palm sugar in a bowl until the sugar dissolves.

COOKING

1. Heat a wok over medium high heat with a small drizzle of oil.
2. Stir fry onion and shiitake mushrooms until softened but not overly browned.
3. Add the drained noodles directly into the wok.
4. Pour over the prepared sauce and toss gently. Allow the noodles to simmer briefly so they absorb the sauce.
5. Add spinach and fold through until just wilted.
6. Turn off the heat and stir in the blanched carrot.
7. Finish with sesame seeds and optional sliced chilli. Serve hot, warm or at room temperature.

School of Wok Tips

• Slice vegetables thinly so they intertwine with the noodles.
• Do not overcook the noodles before adding to the wok.
• Allow the sauce to simmer into the noodles for deeper flavour.
• Add carrots at the end to preserve colour and texture.

FAQs

What are Japchae noodles made from?
They are made from sweet potato starch, giving them a slightly chewy, glassy texture.

Can I add protein?
Yes? Thinly sliced beef, chicken or tofu can be stir fried first, then combined.

Can Japchae be eaten cold?
Yes? It is commonly served at room temperature as part of a Korean spread.