Sweet potato noodles

Sweet potato noodles

Japchae

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
200g sweet potato or glass noodles
3 tablepoon sesame oil
4 tablespoons soy sauce
3 tablespoons vegetable oil
100g spinach, finely sliced
1 red pepper, finely sliced
1 carrot, peeled and cut into matchsticks
120g fresh shiitake mushrooms, finely sliced
200g sirloin steak, finely sliced
2 spring onions, finely sliced
1 garlic clove, minced
1 tablespoon sesame seeds
sea salt
freshly ground black pepper

Method

  1. Bring a large pan of water to the boil and add the noodles. Simmer for 6–7 minutes, until just cooked, then drain. Stir through 1 tablespoon of the sesame oil along with 1 tablespoon of the soy sauce.
  2. Heat ½ tablespoon vegetable oil in a frying pan or wok and stir-fry the spinach for barely a minute, until just wilted. Set aside.
  3. Add a tablespoon of vegetable oil to the wok, and stir-fry the pepper for 2 minutes on a high heat with a pinch of salt. Set aside. Repeat, stir-frying the carrot, mushrooms, steak and spring onions, one by one, for 2 minutes each, adding more oil to the pan as needed and a pinch of salt to each.
  4. Make the dressing by combining the remaining sesame oil and soy sauce with the garlic, sesame seeds and a good grind of black pepper.
  5. Once all the vegetables and steak are cooked, add them to the noodles along with the dressing, and return to the wok for a further minute to heat through. Season to taste as needed with more soy sauce or sea salt and serve immediately.
Tags:
Korean
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