Name: Vegetable japchae
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: Sweet-potato glass noodles 150 g; Carrot 100 g, julienned; Onion 100 g, sliced; Spinach 100 g; Mushrooms 100 g, sliced; Soy sauce 3 tbsp; Sugar 1 tbsp; Sesame oil 1 tbsp; Neutral oil 2 tsp

01 / Before you start

Ingredients

2 servings

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Wash the vegetables. Cut carrot into thin matchsticks and slice onion and mushrooms evenly. Keep spinach separate. Similar-sized pieces cook evenly and are easier to toss with the noodles.
Step 1 ✓
Step 2

Boil the 150 g sweet-potato glass noodles according to their packet, usually 6–8 minutes. Taste a cooled strand: it should be flexible and chewy, without a hard center. Drain well and cut long noodles with clean kitchen scissors.
Step 2 ✓
Step 3

Blanch spinach in boiling water for 30 seconds. Drain, cool under cold running water, and gently squeeze out water. Excess water would dilute the dressing, so do not skip draining.
Step 3 ✓
Step 4

Heat 2 teaspoons neutral oil over medium heat. Sauté carrot, onion and mushrooms for 5–7 minutes, stirring regularly, until the onion is soft and the mushrooms have released and evaporated most of their moisture.
Step 4 ✓
Step 5

Stir 3 tablespoons soy sauce and 1 tablespoon sugar together until the sugar dissolves, then add 1 tablespoon sesame oil. This is the dressing; add it gradually if you prefer a lighter seasoning.
Step 5 ✓
Step 6

Add drained noodles, cooked vegetables and spinach to the pan. Pour in the dressing and gently toss with tongs for about 2 minutes, until everything is warm and evenly coated. If noodles stick, loosen with a small splash of water.
Step 6 ✓