Japchae.jpgI love korean food! LOVE. There used to be a place on north avenue back in the day called Soju, that was all vegetarian korean and Japchae was one of my favorite things to order there. I recently saw some at my korean grocery store and I thought ” I bet I can make that.” So I got some sweet potato noodles and gave it a try. Its suprisingly realy easy to throw together. Would make a great potluck dish!

1 bundle of potato starch cellophane noodles called dangmyeon
1/2 bunch of fresh spinach
1 carrot, peeled and cut into match sticks
1/2 red bell pepper, julienned
8-10 fresh mushrooms of your choice
2 stalks green onions, sliced
2-4 cloves garlic, minced

soy sauce
sesame oil
3 tablespoons toasted sesame seeds

tofu optional

  1. Boil one bundle of noodles for 5 minutes until softened and al dente in texture.  Drain the noodles and rinse.  Add noodles to a large mixing bowl and cut them three times with kitchen shears. Set aside.
  2. Mix together 2-4 T soy sauce, 1-2 T seasame oil and minced garlic.  Mix really well and set aside.
  3. Put a little bit of seasame oil in a pan and add Red bell pepper and saute a few minutes, add spinach and carrots and cook until spinach wilted, just a few minutes.
  4. Add noodles to pan and add soy sauce mixture.  Heat until warmed through. Put in a big bowl if that helps to mix everything better.
  5. Add baked/fried tofu for added protein if desired.
  6. Serve room temperature.

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