Vegetable japchae
Korean sweet potato noodles stir-fried with vegetables and sesame.
Active time45 min
Cooking20 min
Total45 min
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Ingredients
- 200 g carrot
- 250 g fresh spinach
- 150 g onions
- 15 g sesame seeds
- 25 ml sesame oil
- 15 ml sunflower oil
- 300 g sweet potato noodles
- 50 ml soy sauce
- 15 g sugar
- 200 g fresh shiitake mushrooms
Preparation
Wash the spinach, peel the carrots and onion, and clean the mushrooms. Cut the carrot into thin strips and thinly slice the onion and mushrooms.
200 g carrot250 g fresh spinach150 g onions200 g fresh shiitake mushrooms- knife
Cook the noodles according to the packet instructions and drain. As a guide, allow 6 to 8 minutes for sweet potato noodles. The cooking time and method on the packet take precedence over this timer.
300 g sweet potato noodles- saucepan
- colander
Cook the carrot, onion and mushrooms in the sunflower oil for 8 minutes, then add the spinach and cook for 2 minutes.
15 ml sunflower oil- wok
Add the noodles, soy sauce, sesame oil and sugar. Stir for 2 minutes, then add the sesame seeds.
15 g sesame seeds25 ml sesame oil50 ml soy sauce15 g sugar- wok
Allergens
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration