1-Pan Vegan Japchae

Try This Korean Noodle Stir Fry

Chewy glass noodles, vibrant stir-fried vegetables, a sweet and savoury soy sauce… what could be better?

Prep Time: 30 Min

glass noodles dried shiitake mushroom dried wood ear mushrooms oil scallion, sliced into 2-inch pieces carrot, julienned yellow onion, sliced thin soy sauce rice wine or mirin garlic or garlic powder black pepper

Cook Time: 10 Min


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Step 1

Soak dry ingredients. Soak the dangmyeon noodles, shiitake mushrooms, and wood ear mushrooms in cold water. Meanwhile, wash and chop the vegetables.

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Step 2

Heat the oil. Take a wok or a skillet with high sides, and set on high heat. Pour in the oil. Use a neutral oil for best results.

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Step 3

Sauté the onions, scallions, and carrots briefly—no more than 30 seconds—just until they're nice and aromatic.

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Step 4

Drain the dangmyeon noodles and mushrooms. (Reserve 1 cup of the soaking water for the next step.) You can slice the mushrooms into smaller pieces if you'd like. Add them to the wok.

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Step 5

Mix together the soy sauce, rice wine or mirin, garlic, and black pepper. Pour it over the ingredients in the wok. Cover and let it come to a simmer.

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Step 6

When the liquid begins to boil, remove the lid and cook, stirring frequently, until most of the liquid has evaporated. Then turn off the stove.

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Step 7

The sweet potato noodles will be fully cooked from their short time in the wok. Divide into bowls and sprinkle with sesame seeds and sesame oil.

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