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Korean Glass Noodle Stir-Fry
Springy sweet potato glass noodles tossed with sesame oil and soy sauce, colourful bell pepper, carrot, mushrooms and spinach. A vibrant Korean classic known as japchae..
Cook time
45 min
Servings
4
Ingredients
12
Nutrition
per serving345 kcal
Calories
9 g
Protein
11 g
Fat
52 g
Carbs
Instructions
- 1
Cook the glass noodles according to the package, rinse them cold and snip them once with scissors. Stir the soy sauce, sesame oil and sugar into a dressing.
- 2
Whisk the eggs, fry them into a thin omelette in a little oil and cut into fine ribbons. Set aside.
- 3
Cut the carrot, pepper, onion and mushrooms into thin strips and stir-fry them in the hot rapeseed oil in batches until crisp-tender. Wilt the spinach briefly.
- 4
Combine the noodles, vegetables and dressing thoroughly in the pan and heat until everything is glossy and evenly seasoned.
- 5
Scatter the japchae with the egg ribbons and toasted sesame seeds and serve warm or at room temperature.
