Ingredients

The following ingredients have 4 Servings
  • 200 grams sweet potato noodles (dangmyeon), dry
  • 2 teaspoons sesame oil
  • 1 tablespoon neutral oil such as vegetable or grapeseed oil
  • 2 cloves garlic (minced)
  • 1 medium onion (thinly sliced into half-moons)
  • 6 shiitake mushrooms (sliced into strips)
  • ½ red bell pepper (sliced into thin strips)
  • 1 medium carrot (sliced into thin strips)
  • 1/2 pound baby spinach (roughly chopped)
  • 3 stalks scallions (finely chopped on the bias)
  • 1 tablespoon sesame seeds
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil

Instruction

  • Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes).
  • Drain and rinse the noodles under cold water. Drain again and transfer them to a bowl. If the noodles are long, cut them in half or thirds with scissors.
  • Drizzle sesame oil over the noodles and toss. Set aside.
  • Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.
  • In a wok or deep skillet over high heat, add oil, garlic and onions. Cook for 2 minutes, or until onions are translucent.
  • Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
  • Add the noodles and spinach and toss well.
  • Stir in the sauce and toss the noodles and vegetables to coat them evenly.
  • Turn the heat off and transfer the japchae to a serving bowl or plate.
  • Top with scallions and sesame seeds and serve.