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JapChae (Korean Stir-Fried Sweet Potato Noodles) Recipe

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This recipe for JapChae (Korean Stir-Fried Sweet Potato Noodles) is from Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. sweet potato noodles
2 tsp. sesame oil
1/4 c. soy sauce
1 Tbsp. brown sugar
1 Tbsp. vegetable oil
1 medium carrot
1/2 medium yellow onion, thinly sliced
3/4 tsp. salt
1/4 tsp. pepper
4 oz. shitake or mushrooms of your choice, thinly sliced
2 cloves garlic, minced
4 oz. baby spinach
2 green onions, thinly sliced
1 1/2 tsp. toasted sesame seeds
Directions:
Directions:
Salt the water and boil noodles, stirring occasionally, 6 minutes, or until cooked.
Drain and rinse with cold water and cut with scissors once.
Drizzle with sesame oil and toss. Set aside.
Mix soy sauce and brown sugar and set aside.

Heat oil over medium heat until shimmering.
Add carrot, onion, salt and pepper.
Cook until softened (* minutes).
Add mushrooms and garlic and cook until tender (3 minutes).
Increase heat to medium high.
Add spinach and toss with tongs to combine and until wilted (1 min.).
Add the set-aside noodles and the set-aside soy sauce.
Heat through (2 - 3 min.).
Remove from heat.
Toss with sesame oil.
Taste and season with salt and pepper.
Put on serving plate, sprinklw with green onions and sesame seeds.
OR, serve on individual plates directly from the pot.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Eat while it's hot (but it's good cold the next day too.)
Hope it turns out! If I can make it, you can make it.

 

 

 

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