Vegetarian Japchae
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This is one of my favorite vegetarian go to dishes, literally toss any available veggie you have in with this noodle, and it is such a satisfying meal. What I love about this meal, and to be frank, a lot of Korean dishes, so often they know how to make the perfect simple sauce combo which makes any dish taste so so amazing! 

All you need is a quick stir fry, and mixed with the chewy and yummy texture of the sweet potato noodles, you are set. Now traditionally there are a few ingredients, dressing and toppings that are commonly used, however as this is one of those quick go to meals, I think the same satisfaction can be derived by using the most available greens in your house (like I did below), its also more convenient and effective ;)

Typically this dish is also eaten with some meat, but I prefer this to be vegetarian, main enjoyment comes from the noodles. 

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Yield: 1 people

Prep: 20 mins 

What you need: 

Ingredients 

  • 55-60g Noodles

  • 1 Small onion

  • 100g Enoki

  • 4 Cloves garlic minced
  • 30g Red capsicum 
  • 30g Spinach
  • 2 1/2 TSP of Light soya sauce
  • Dash dark soya sauce
  • 1 TSP Sesame oil 
  • 1 TBSP Canola oil 
  • 1 Chili padi cut into small pieces - reduce this if needed you to meet your spice tolerance 

Method

  1. In a pan of boiling water add the noodles and cook according to packet, should be about 8mins (it was for mine). 5mins into the noodles being cooked, add in the Enoki mushroom. With 1min left place in the spinach so that they are blanched - make sure to modify the timing according to how long it takes to cook your noodles on the packet. 
  2. Once the noodles are cooked, after 8mins, strain everything. Pour a bit of sesame oil and add ice whilst the mix is in the strainer. Ice will help to make sure that the noodles are springy, sesame oil will stop the ingredients from sticking together. 
  3.  In a hot pan, put 1 TBSP Canola oil, saute the chili and garlic for slightly less than a min, once fragrant. Add in the onions and 1 TBSP Light soya sauce and stir fry. 
  4. Add in the capsicum, stir fry for slightly less than 1 min, you still want them to be crunchy. 
  5. Add in the noodles, mushroom and spinach, remaining light and dark soya sauce and sesame oil. Stir fry a short time, less than 1min, until everything is properly mixed. 
  6. Taste the noodles, if you need more salt, add more light soya sauce. 

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Happy Eating!