Easy Japchae Korean Glass Noodles Stir-Fry
A delightful stir-fried dish made with chewy glass noodles and a medley of crisp vegetables, all enveloped in a rich umami sauce. Perfect for any family gathering.
Ingredients
Noodles and Vegetables
- 8 oz sweet potato glass noodles
- 2 medium carrots, julienned
- 2 cups fresh spinach
- 1 bell pepper (any color), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce Use Halal-certified soy sauce if necessary.
- 2 tablespoons sesame oil
- 1 teaspoon sugar
- 2 green onions sliced For garnish
- Sesame seeds For garnish
Instructions
Preparation
- Begin by soaking the sweet potato glass noodles in warm water for about 30 minutes until soft. Drain and set aside.
Cooking
- Heat a large skillet or wok over medium heat and add 1 tablespoon of sesame oil. Once hot, add the sliced onion and minced garlic. Sauté for about 1-2 minutes until fragrant.
- Toss in the julienned carrots and sliced bell pepper. Stir-fry for another 3-4 minutes until slightly softened but still bright.
- Add the soaked noodles and spinach to the skillet. Mix everything well, ensuring the noodles are incorporated with the vegetables.
- Pour in the soy sauce and sugar, stirring to combine. Cook for an additional 5 minutes on medium heat, allowing the noodles to absorb all those delicious flavors.
- Add green onions and a sprinkle of sesame seeds before serving. Enjoy your Easy Japchae warm and fresh!
Notes
Feel free to swap in any vegetables you have on hand! Broccoli, mushrooms, or zucchini can add a new twist. Make sure not to overcook the vegetables; you want them to maintain some crunch to contrast the chewy noodles. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion out the Japchae in freezer-safe containers and keep them for up to a month.