Vegetarian Korean Noodles (Japchae) Recipe

Name: Vegetarian Korean Noodles (Japchae)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 1/3 cup tamari or soy sauce; 1 tablespoon rice wine vinegar; 1 1/2 teaspoons sesame oil; 1 1/2 teaspoons grated ginger; Kosher salt; 12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta; 2 tablespoons grapeseed oil; 4 ounces oyster mushrooms, sliced into 1-inch pieces; 4 ounces shiitake mushrooms, stems removed, caps quartered; 1 large shallot, chopped; 1 red bell pepper, cut into 1/4-inch strips; 2 cloves garlic, peeled and coarsely chopped; 3 scallions, cut into 1/2-inch pieces; 6 leaves kale, cut into 1-inch pieces; Sesame seeds, toasted, for garnish, optional

Servings: persons

1/4 cup sugar
1/3 cup tamari or soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons grated ginger
Kosher salt
12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
2 tablespoons grapeseed oil
4 ounces oyster mushrooms, sliced into 1-inch pieces
4 ounces shiitake mushrooms, stems removed, caps quartered
1 large shallot, chopped
1 red bell pepper, cut into 1/4-inch strips
2 cloves garlic, peeled and coarsely chopped
3 scallions, cut into 1/2-inch pieces
6 leaves kale, cut into 1-inch pieces
Sesame seeds, toasted, for garnish, optional

1
For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl.
2
Whisk until the sugar is dissolved.
3
Set aside.
4
For the noodles: Bring a large pot of salted water to a boil.
5
Add the noodles and stir to help submerge them.
6
Cook until the noodles are just barely cooked, 6 to 8 minutes.
7
Drain and rinse with cold water.
8
Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths.
9
Set aside.
10
Heat the grapeseed oil in a large skillet over high heat.
11
Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown.
12
Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes.
13
Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften.
14
Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale.
15
Add the sauce and toss to coat.
16
Top with sesame seeds if desired.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup sugar, 1/3 cup tamari or soy sauce, 1 tablespoon rice wine vinegar, 1 1/2 teaspoons sesame oil, and more.

Yes, Vegetarian Korean Noodles (Japchae) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Korean Noodles (Japchae)

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