Japchae (Sweet Potato Starch Noodles)
A delightfully sweet and savoury Korean mixed vegetable noodle dish made of sweet potato starch.
Equipment
- 1 large mixing bowl
- 1 plate to place your fresh veggies
- 1 Saucepan
- 1 Frying pan
- 1 food scissors
- 1 Chopping Board
- 1 chefs knife
Ingredients
- 1/4 cup Fresh moringa leaves
- 2 Brown button mushrooms sliced
- 3 Baby bok choy root of the stem cut and leaves separated
- 1/4 Carrot julienned
- 1/4 Red pepper julienned
- 1/2 White onion sliced
- 75-100 grams Sweet potato starch noodles
- 30ml Soy sauce
- 1.5 tbsps Organic cane sugar
- 1-2 tbsps Pure sesame oil
- 1 tsp Minced garlic
- Salt to taste
- Pepper to taste
- Gochugaru (Korean red pepper flakes) Optional
- White sesame seeds
- Black sesame seeds
Instructions
Bok Choy
- Fill 3/4 of the saucepan with water, and let it reach a boil. Then, turn the heat down to low.
- Dunk the bok choy in the boiling water and mix it in for 30 seconds. You'll start to notice the bok choy turning bright green.
- Without emptying the boiling water from the saucepan, scoop the blanched bok choy into a strainer and gently wash it under cold water for a few seconds.
- Place the bok choy into your large mixing bowl, spray some sesame oil over it and add the garlic. Keep aside.
Sweet Potato Noodles
- In the same saucepan with the same water, add the noodles. Mix it in and let it cook for about 4-5 minutes or until soft.
- Once the noodles are cooked, empty the saucepan over a strainer and gently wash the glass noodles in warm water. Keep aside.
Onion, Mushrooms and Moringa
- In the frying pan, add some sesame oil and heat it up.
- Add the onions, and moringa. Stir fry until the onions are light brown.
- Add the mushrooms and let it sweat.
- Once the mixture is ready, place this in the large mixing bowl with the bok choy. Keep aside.
Carrots and Red Pepper
- In the same frying pan, add the carrots and red pepper. Sauté for a few minutes until the veggies are bright an tender.
- Once it's done cooking, add this to the large mixing bowl. Keep aside.
Tossing the noodles
- **If your noodles are stuck together, you can run some water over it to soften it, and separate the strands.
- The glass noodles may be too long to fully mix in with the vegetables, so you may need to cut it up. To do this, simply lift the noodles up using your hands, and snip it half way. Repeat this a few times to roughly cut them up to shorter strands.
- Add the noodles to the large mixing bowl. Add the soy sauce, sugar, sesame oil, salt, pepper and gochugaru. Give it a few big stirs to mix it all in.
The garnishing
- Sprinkle some white and black sesame over the top and you can serve this warm, or hot.