Vegetarian Korean Japchae Noodle Recipe
This delicious Korean glass noodle stir-fry combines the chewy texture of sweet potato noodles with colorful and nutritious kale, swiss chard, and sweet potatoes. The dish is flavored with a savory soy sauce mixture and aromatic garlic and sesame oil. Perfect for a quick and flavorful weeknight meal!
— Constant Cookbook
Ingredients
- 6 ounces dried Korean glass noodles (sweet potato)
- 1 medium sweet potato
- 4 big handfuls kale and swiss chard
- 1 onion
- 1 stalk green onion
- 3-4 cloves garlic
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1 tablespoon cooking oil
Instructions
- PREP INGREDIENTS:
- Boil a pot of water (about 2 quarts). Turn off heat and add in the glass noodles. Let sit for 10 minutes.
- Kale/Swiss Chard: Fold leaves in half, tear away the leafy part from tough stem (discard stem). Cut or tear leaves into bite sized pieces.
- Dice the sweet potatoes into 1/2" dice (the smaller you dice, the quicker it will cook)
- Onion: Slice onion into thin slices.
- Green Onion: chop.
- Finely mince the garlic
- In bowl, whisk together soy sauce, brown sugar and sesame oil.
- If 10 minutes have passed for the noodles, drain the noodles.
- COOK:
- Heat wok with cooking oil over medium heat. Add in the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
- Turn heat to medium-high and add in the onions. Stir-fry for 2 minutes, until onions become translucent.
- Add in the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
- Add in the leafy vegetables. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
- Add in the noodles and pour in the sauce. Toss well again to combine everything. Finish off with sesame seeds.
Cook Time
10M
Prep Time
PT15M
Yield
4
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