Easy Japchae (Korean glass noodle stir-fry)
Japchae aka Korean glass noodle stir-fry. Chewy sweet potato noodles mixed with marbled beef, colorful stir-fried vegetables in a sweet soy sesame sauce. Ready in 25 minutes or less!
- 100 grams Sweet potato noodles
- 100 grams rib eye beef (or chuck beef) thinly sliced
- ⅓ cup carrot thinly sliced
- ¼ yellow onion thinly sliced
- ¼ red bell pepper thinly sliced
- 1 cup baby spinach (packed into the measuring cup)
- 3 shiitake mushrooms (or sub with dried shiitake mushrooms soaked in hot boiling water)
- 1 garlic clove minced
- 1 tbsp sesame oil for cooking
- 1 tsp sesame seeds toasted
In a small bowl, combine Sauce ingredients. Set aside.
In a pot filled with water, bring to a boil. Boil noodles for 5 minutes and strain. Transfer to a large mixing bowl to cool down.
In a large non-stick pan set on low-medium heat, add ½ tbsp sesame oil. Add onions, carrots, red bell peppers and spinach. Fry until softened but still crisp. About 1-2 minutes. Transfer veggies into large mixing bowl.
Add the leftover ½ tbsp of sesame oil into the pan. Fry garlic and mushrooms until softened. Add in thinly sliced beef and 2 tsp of Sauce. Mix sauce with beef and mushrooms. Cook until beef is fully cooked. Transfer ingredients to large mixing bowl.
Add remaining sauce into large mixing bowl with noodles. Once the noodles are cool enough to touch, mix everything together with clean hands or if you're impatient like me, use tongs. Garnish with sesame seeds. Enjoy!
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Calories: 472kcal | Carbohydrates: 70g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 12787mg | Potassium: 524mg | Fiber: 3g | Sugar: 22g | Vitamin A: 5437IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 2mg