Ingredients:
For the Noodles:
8 ounces sweet potato glass noodles (dangmyeon)
For the Sauce:
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon Umami Fire seasoning
For the Stir-Fry:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 large carrot, julienned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 ounces spinach, blanched and squeezed dry
4 ounces shiitake mushrooms, sliced
2 cloves garlic, minced
1/2 pound beef sirloin or chicken breast, thinly sliced (optional)
2 green onions, chopped
1 tablespoon sesame seeds
Salt and pepper to taste
Instructions:
Prepare the Noodles:
Cook the sweet potato glass noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Prepare the Sauce:
In a small bowl, mix together the soy sauce, sugar, sesame oil, and Umami Fire seasoning. Set aside.
Stir-Fry the Ingredients:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced onion and carrot, and stir-fry for 2-3 minutes until they start to soften.
Add the bell peppers and stir-fry for another 2-3 minutes.
Add the spinach, shiitake mushrooms, and minced garlic. Stir-fry for another 2 minutes until the vegetables are tender.
If using beef or chicken, heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the sliced meat and stir-fry until cooked through, about 3-4 minutes. Remove from the skillet and set aside.
Combine Everything:
Add the cooked glass noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables, and toss to combine.
Add the cooked meat (if using) and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
Serve:
Transfer the Japchae to a serving platter.
Garnish with chopped green onions and sesame seeds.
Serve hot or at room temperature.
Comments