Japchae (Korean Sweet Potato Noodles)

Name: Japchae (Korean Sweet Potato Noodles)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz Korean sweet potato noodles; 5 rehydrated dried shiitake mushrooms sliced (regular shiitakes will work too!); big bunch of baby bok choy, ends cut off; 1 carrot, spiralized+chopped or julienned; 2 tbsps olive oil; water; 4 tbsps light soy sauce; 2 tbsps sugar; 2 tbsps sesame oil; 2 tsps minced garlic; 2 tsps toasted sesame seeds, plus extra for topping

by Jordan and Hayley Finewax

4 Servings

35 min

Japchae, a sweet and savory dish of stir-fried glass sweet potato starch noodles and vegetables, is an extremely delicious way to get a little Korean flavour in the kitchen. It's crazy to think how many things can be made into noodles and taste so good: Sweet potato? Sure. Zucchini? Why not. Kale? Uh, kale yeah! What's awesome about these Sweet Potato Starch Glass Noodles is that they are also gluten free.

The hardest part is finding the noodles at your local Asian grocery. Once you have that covered, it is smooth sailing from there. Go and make this one - it's SO GOOD!

This recipe was inspired by I Hart Nutrition and you can find the original recipe here. You can also see this full recipe on our cooklybookly.com website!

Japchae (Korean Sweet Potato Noodles)

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

8 oz Korean sweet potato noodles
5 rehydrated dried shiitake mushrooms sliced (regular shiitakes will work too!)
big bunch of baby bok choy, ends cut off
1 carrot, spiralized+chopped or julienned
2 tbsps olive oil
water

Sauce

4 tbsps light soy sauce
2 tbsps sugar
2 tbsps sesame oil
2 tsps minced garlic
2 tsps toasted sesame seeds, plus extra for topping

Instructions

In a measuring cup or small bowl, combine all sauce ingredients.
In a large pot of boiling water, boil noodles for 6-8 minutes, snip with scissors, drain, and rinse in cold water.
In a large wok/skillet, heat 2 tbsp of olive oil and sauté carrots and mushrooms over medium high heat for about 5 minutes.
Once soft, add bok choy + a little water if needed and cook for about 3 minutes.
Add in noodles and sauce. Mix well and cook for 2-3 more minutes.
Top with extra sesame seeds if desired!

Top stories

Japchae (Korean Sweet Potato Noodles)

Japchae (Korean Sweet Potato Noodles)

Recipe details

Ingredients

Sauce

Instructions

Tips

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

15 Set and Forget Crock Pot Meals

More

Top stories

Japchae (Korean Sweet Potato Noodles)

Japchae (Korean Sweet Potato Noodles)

Recipe details

Ingredients

Sauce

Instructions

Tips

Popular Recipe Book

More Recipes