Japchae (Korean Noodle Stir-Fry) at home
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Japchae (Korean Noodle Stir-Fry) at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces dangmyeon (sweet potato starch noodles)*
- 2 tablespoons olive oil (or any mild-flavored oil), divided
- 1 small white onion, thinly sliced
- 6 shiitake mushrooms, thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 carrot, peeled and thinly sliced
- 3 garlic cloves, minced or pressed
- 3 handfuls fresh baby spinach
- toppings: toasted sesame seeds, thinly-sliced green onions
- 1/4 cup low-sodium soy sauce* (or more, to taste)
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 pound sirloin or flank steak, thinly-sliced against the grain into bite-sized pieces
- 1 tablespoon soy sauce
- fine sea salt and freshly-cracked black pepper
Method
Leave the noodles: Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water. (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.) move the noodles to a strainer, and rinse with cold water until chilled. Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and keep nearby.
Marinate the steak. Mix the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine. Let the steak marinate for 5 minutes (or up to 30 minutes).
Prep the sauce. Beat all of the sauce ingredients together in a small bowl until combined.
Stir-fry the steak. Warm 1 tablespoon oil in a large sauté pan over a hot burner. Tip in the steak and sauté for 4-5 minutes, stirring occasionally, until cooked through. Move steak to a separate clean plate, and keep nearby.
Stir-fry the veggies. Lower heat to medium-high. Tip in the remaining 1 tablespoon oil and the onion. Sauté for 3 minutes, stirring occasionally. Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4-5 more minutes, stirring occasionally, until the veggies reach your desired level of softness. (the cook like mine to still be a touch crispy.) mix in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.
Mix everything. Lift pan from heat. Tip in the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.
Taste and season. Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.
Plate warm. Garnished with lots of toasted sesame seeds and green onions.
