JAPCHAE (QUICK KOREAN NOODLE STIR-FRY)

Aw, I love that your friends are already coming to visit! Also, this dish looks AMAZING. Sounds like the perfect comfort food for the end of winter.

JAPCHAE (QUICK KOREAN NOODLE STIR-FRY)

This quick and easy Japchae (Korean Noodle Stir-Fry) recipe takes less than 30 minutes to make, it’s easy to customize with whatever veggies and protein you have on hand (or it can be vegan if you go with tofu or veggies-only), and it’s totally delicious.

INGREDIENTS:
STIR-FRY INGREDIENTS:
8 ounces dangmyeon (sweet potato starch noodles)*
2 tablespoons olive oil (or any mild-flavored oil), divided
half a medium white onion, thinly sliced
6 shiitake mushrooms, thinly sliced
1 red bell pepper, cored and thinly sliced
1 large carrot, peeled and thinly sliced
3 garlic cloves, minced
3 handfuls fresh baby spinach
toppings: toasted sesame seeds, thinly-sliced green onions

SAUCE INGREDIENTS:
4 tablespoons low-sodium soy sauce (or more, to taste)
2 tablespoons maple syrup
1 tablespoon toasted sesame oil

STEAK INGREDIENTS:
1 pound sirloin or flank steak, thinly-sliced against the grain into bite-sized pieces
1 tablespoon soy sauce
Kosher salt and freshly-cracked black pepper

DIRECTIONS:

1. To Make The Noodles: Cook the sweet potato starch noodles in a large pot of boiling water according to package directions, until they are al dente.  (Be careful not to overcook, or they will become mushy in the stir-fry.)  Transfer noodles to a strainer, and rinse with cold water until they are completely chilled.  Strain out any extra water, then drizzle a bit of sesame oil on the noodles and toss with your fingers until they are evenly coated.  This will help them not to stick together.  Set aside.
2. To Make The Sauce: Whisk all ingredients together until combined.
3. get the full instructions @ gimmesomeoven.com

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