Japchae Noodles

🧂 Ingredients

• 14 oz Korean Vermicelli / Glass noodles
• 8 cups Water
• 1 Tsp Salt
• ½ tbsp. Garlic

  minced
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Sake
• 1 Tbsp. Brown Sugar

  or white
• 1 Tsp. Gochugaru
• 2 Tbsp. Cooking Oil
• 1 medium Onion

  thinly sliced
• 1 medium Carrot

  thinly sliced
• 1 Green Bell Pepper

  thinly sliced
• 4 Shiitake Mushrooms

  trim off the end and thinly sliced
• 1 Cup Spinach
• Salt

  to taste
• 2 Green Onions

  White and Green Parts
• Sesame Oil

  Roasted (As desired)
• 1 Tsp Sesame Seeds

  garnish

Instructions

• 1 Start by preparing the sauce. In a bowl, combine grated Garlic, Gochugaru, Dark
  Soy Sauce, Sake, and Brown Sugar. Stir well and set it aside.
• 2 Boil the noodles to packaged instructions (ours were 6 minutes). Drain the
  water, and rinse them under cold water. Cut the cooked noodles with scissors as
  much as desired.
• 3 Julienne the vegetables, or cut them into strips as possible so they mix evenly.
• 4 Once all the ingredients are ready and prepped, start heating up a non-stick
  frying pan at medium high heat. Pour neutral oil and the mushrooms, Cook for 2-3
  minutes. Then add the Onions and sauté for another minute, then add the Fresno
  Chili, white part of the Green Onions, Carrots, and Green Bell Pepper. Season
  with salt and cook for 2-3 minutes. Lastly add the Spinach.
• 5 Add the glass noodles to the pan and stir for minute or so. Next, add the sauce
  and stir. Continue to cook for 3-4 minutes until the sauce is reduced down.
  Adjust the seasonings with extra sea salt if necessary. Lastly, add Gochugaru,
  scallion, and toasted sesame oil then give a quick stir.
• 6 Garnish with the green of the Green Onions, Roasted Sesame Oil, Sesame seeds.
• 7 Enjoy 🙂

Nutrition Info