Japchae Sweet Potato Noodles Stir Fried With Vegetables Recipes

EASY JAPCHAE (KOREAN STIR-FRIED NOODLES AND VEGETABLES)

Steps:

• Combine your choice of meat, the soy sauce, brown (or white) sugar, and toasted sesame oil in a bowl. Mix well by hand until the sugar is well melted. Cover and let it sit for 5 minutes.
• Heat a skillet and cook the marinated meat, stirring with a wooden spoon for about 4 to 5 minutes until cooked thoroughly. Remove from the heat and set aside.
• Whisk the eggs and salt in a bowl, then strain into another bowl so it's totally smooth. Discard the stringy bits remaining in the strainer.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat and swirl it around to evenly coat the skillet. Wipe off the excess oil with a paper towel. Turn down the heat to low and add the egg mixture to the skillet. Lift and tilt the skillet around so that the egg spreads into a large circle that covers the bottom of the skillet. Let it cook for a minute until the bottom of the egg pancake is lightly cooked but not brown. Flip the egg pancake and remove from the heat. Let it cook by the heat remaining in the skillet for a few minutes.
• Transfer to a cutting board. Let the pancake cool for a few minutes, then slice it into thin strips. Cover the strips with plastic wrap to keep them from drying out.
• Combine the soy sauce, brown (or white) sugar, ground black pepper, and garlic in a bowl and mix well with a spoon until the sugar is dissolved. Cover and set aside.
• Drain the wood ear mushrooms and put them on your cutting board. Cut off the tough stems and discard them. Cut the caps into bite-size pieces and put them into the pot.
• Add the king oyster mushrooms, carrot, and onion to the pot. Add ¼ cup vegetable oil and ¼ cup water to the pot. Mix well everything in the pot with both hands so that all the vegetables and mushrooms are nicely coated with oil. This will not only prevent the ingredients from turning brown from the seasoning sauce, but will also keep them from burning when you cook. Spread the spinach over top in an even layer.
• Drain the noodles and cut them into 5- to 6-inch lengths with scissors. Place them on top of the spinach in the pot. Drizzle the seasoning sauce on top of the noodles.
• Cover and cook for 10 minutes over medium-high heat.
• Open the lid and stir and gently toss all the ingredients with a wooden spoon and tongs for 1 to 2 minutes, until all the liquid has evaporated and the noodles are nicely cooked and shiny. Add the cooked meat (if using), 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. Gently toss the mixture so that all the ingredients are evenly distributed. Transfer to a large platter.
• Garnish with the egg paper strips (if using) and sprinkle with remaining 1 teaspoon sesame seeds, and serve. Leftovers can be refrigerated for up to 3 days. To reheat, stir-fry in a skillet with a few tablespoons water or vegetable oil.

JAPCHAE (KOREAN STIR-FRIED SWEET POTATO NOODLES)

Steps:

• Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
• Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.
• Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
• Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES)

Steps:

• Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
• In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
• In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
• Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
• Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
• Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.