Vegetarian Korean Japchae Noodle Recipe

Korean Japchae Noodles Recipe Vegetarian

Servings: 4      Prep Time: 15 minutes      Cook Time: 10 minutes

The key to this recipe is adding each ingredient separately - in the video, the sweet potato takes the longest to cook, so it goes in first.

Feel free to customize! Add mushrooms (add with the onions); matchstick carrots or fresh spinach leaves (add them the same time as the kale/swiss chard).

Ingredients:

6 ounces dried Korean glass noodles (sweet potato)
1 medium sweet potato
4 big handfuls kale and swiss chard
1 onion
1 stalk green onion
3-4 cloves garlic
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
1 tablespoon cooking oil

Directions:

PREP INGREDIENTS:
1. Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.
2. Vegetables:
-Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.
-Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook)
-Onion: Slice onion into thin slices.
-Green Onion: chop.
-Finely mince the garlic.
3. In bowl, whisk together soy sauce, brown sugar and sesame oil.
4. If 10 minutes have passed for the noodles, drain the noodles.

COOK:
1. Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
2. Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.
3. Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
4. Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
5. Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.