This Japchae (Korean Stir Fried Noodles) is so easy to prepare and tastes amazing! Sweet potato noodles stir fried with onions, garlic, bell pepper, carrot and greens tossed with an easy to prepare sauce.
Today I remembered that I bought some Korean sweet potato noodles last fall from the Oriental grocery store in town. We used to eat Japchae on a regular basis when we lived at the missionary college in Virginia, its been quite a while since I have prepared it. It used to be a family favorite and I especially loved to serve it when I had company. Knowing that Daevyd would be very happy to have it for dinner, since his dad went away for a business meeting and he was missing him. I decided to make it as a surprise for him.
For the Chapchae, first prepared the sauce and set it aside. Then bring water to boil in a large pot, meanwhile, prepare the veggies and boil the noodles for 5 minutes. Drain the noodles and rinse with cold water. Toss noodles with a little sesame oil and set aside while the veggies are being cooked. Toss noodles with the veggies and sauce and serve. Easy as 1,2,3!
By the way, I added some seasoned soy curls which you can leave out. I will leave a recipe if you decide to add some. I also added mustard greens, but feel free to substitute with your favorite veggie.
When I served Daevyd his plate, he got excited and said, “I remember, you always used to make this!”
For: 4 servings
- 1/4 cup Bragg's liquid aminos
- 1 teaspoon sweetener of choice, (coconut sugar, maple syrup)
- 2 teaspoons toasted sesame oil
- 1 (8-ounce) package of Korean Sweet potato noodles
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 medium red bell pepper, cut into thin strips
- 1 medium carrot, cut into thin strips
- 2 cups mustard greens, finely chopped
- 1 serving Soy Curls™, (see below)
- 2 spring onions, sliced
- For The Soy Curls
- 1 cup Butler Soy Curls™, soaked 1 cup warm water for 10 minutes
- 1 teaspoon coconut oil
- 1 tablespoon Bragg's liquid aminos, Tamari sauce or gluten-free soy sauce
- 1 teaspoon sesame oil
- Combine, Bragg's liquid aminos, sweetener and sesame oil in a medium bowl and set aside.
- Bring water to boil in a large pot, add noodles, stir and cook until tender, about 5 minutes. Alternatively, you can bring water to boil, add noodles and remove from heat and allow to sit for about 20 minutes or until tender.
- Drain water, rinse with cold water and set aside.
- Heat oil in a large skillet on medium-high heat, add onion and garlic, cook for about 3 minutes until onions are soft. Add bell peppers, carrots and mustard greens and cook stirring for 3 minutes.
- Stir in noodles and sauce to coat. Cook for another 2 minutes for flavors to meld. Garnish with spring onions and serve immediately.
- Drain excess water. Toss with Bragg's liquid aminos.
- Heat oil in a skillet on medium-high heat. Add Soy Curls and cook until golden brown. Toss with sesame oil.