Japchae
Sweet potato vermicelli noodles can be tricky to get hold of, but they keep for ages and really are the key to a great japchae. Mix up the veg if you wish to make use of what you have in the fridge.
Ingredients
- Sunflower oil30 ml
- Soy Sauce60 ml
- Vegetable stock22 ml
- Sesame oil5 ml
Instructions
6 steps- 1
Place the vermicelli in a large bowl and pour boiling water over the noodles. Leave to soak for about 6-8 minutes, or until softened and chewy. Drain and rinse under cold water.
- 2
Lay out all your prepared ingredients near the hob ready for stir frying.
- 3
To make the sauce, mix all of the ingredients together in a small bowl.
- 4
Heat the oil in a wok to a medium-high heat and once smoking hot, add the onions and stir-fry for 30 seconds. Add the garlic, pepper, carrot, mushrooms, spinach and noodles, allowing 30 seconds between each ingredient before adding the next.
- 5
Once the noodles are added to the wok, stir-fry for a further minute or so, folding all the vegetables evenly through the noodles. Now pour the sauce into the wok and bring to a vigorous boil over a high heat.
- 6
Stir the sauce into the noodles for 2-3 minutes, until all of the sauce has been absorbed by the noodles. Garnish with the toasted sesame seeds and serve.
Nutrition
1 serving ≈ 475 g
Nutrition values are estimates. - means data is unavailable.
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