Korean Stir Fried Noodles

I’m super excited today to share this post because of several reasons.  It is my first YouTube collaboration (yay!), first time appearing in the video whole time (I did it!), and first time making Japchae, Korean Stir Fried Noodles!
Besides all my “first” experiences, the highlight of making this video was the fun time I spent with my friend Seonkyoung Longest in my kitchen.

What’s Japchae 

Japchae is sweet potato noodles (dangmyeon) stir fried with vegetables and meat.  It’s one of Korea’s best-loved dishes and it is served at Korean parties and special occasions.The ingredients for this dish include thinly sliced carrot, onion, spinach, and mushrooms, and sometimes include thinly sliced beef.  It’s always seasoned with Korean soy sauce mixed with garlic, sesame oil, and sugar.

According to Seonkyoung, with most traditional recipes you would stir fry vegetables, meat, and noodles in a frying pan, but her family’s method is to mix the stir fried vegetables and meat with cooked noodles on a plate.  I thought this method is brilliant because you don’t need to worry about noodles sticking to the frying pan.

Korean Stir Fried Noodles

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

•     8 oz sweet potato noodles
•     2 cloves garlic, minced
•     1 1/2 tablespoons oil
•     4 oz spinach
•     1 small carrot, cut into thin strips
•     3-4 fresh shiitake mushrooms, sliced
•     1/2 small onion, thinly sliced
•     1/2 tablespoon sesame oil
•     1 stalk scallion, cut into 1-inch lengths
•     1 teaspoon toasted white sesame
•     salt to taste

Sauce:

•     2 1/2 tablespoons sugar
•     4 tablespoons soy sauce

Directions  

1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.
2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard  the remaining water. Cut the spinach ball into half. 
3. Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.

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