Japchae is a Korean dish made up of stir-fried sweet potato noodles in soy sauce and sesame oil. In this recipe, sweet potato noodles are cooked with zucchini, carrots, other vegetables, and mushrooms in a splash of soy or tamari for umami flavor. This is a quick dish and the vegetables are easily rotated based on what you have available in your refrigerator.
Japchae: Korean Sweet Potato Noodles [Vegan]
- 1 package of Korean sweet potato noodles
- 3 zucchinis, sliced into thin strips
- 3 carrots, peeled and cut into match sticks
- 1/2 a medium onion, sliced
- 2 stalks of celery, diced at an angle
- 3-5 dried wood ear mushrooms, reconstituted in hot water, and then sliced thin
- A splash or two of soy sauce or tamari
- A drizzle of sesame oil
- Toasted sesame seeds, for garnish
- Oil, for frying
- Cook the noodles according to package instructions.
- In a big pot or pan, heat the oil. Once hot, add the onions and carrots. Sauté for about 3-4 minutes, or until soft. Next, add in the wood ear mushrooms and celery, followed by a splash of soy sauce or tamari.
- Add in the noodles and the zucchini strips, stir until everything is well mixed. Cook until the zucchini has been warmed though and has softened. Add another splash or two of soy sauce or tamari and toss until it’s mixed through.
- At the last second, drizzle in sesame oil to coat through. This is for fragrance mainly, not so much for taste. Garnish with a sprinkle of sesame seeds.