Dinner · Recipes · Uncategorized

Korean Sweet Potato ‘glass’ noodles (Japchae)

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  • 1 pkg 14oz korean sweet potato noodles
  • Marinated tofu (or regular firm tofu, or fried tofu)
  • 1 small red pepper
  • 1 container fresh baby spinach
  • 1 small yellow onion, sliced
  • 1 med carrot, slivered

Sauce:

  • 1/3 cup sugar
  • 1/3 cup soy sauce
  • 2 tbsp sesame oil
  • green onions, sliced
  • sesame seeds

Chop up all the veggies first. Set a large pot full of water to boil. Boil sweet potato noodles for 5 mins then drain in hot water (to keep warm). Make sure to rinse them thoroughly to prevent sticking. Fry onions and carrot first in a bit of oil (I use coconut oil or a not too flavourful oil). As your veggies are cooking, stir together the sugar, soy sauce and sesame oil and microwave for 1-2 mins and stir, until the sugar dissolves. Once onions are starting to become clear, add the red peppers. Once red peppers are almost cooked to your liking, add the tofu and spinach.Make sure to stir the spinach to the bottom to wilt down. Place your noodles back into the pot you boiled them in (or preferred serving dish), add half the sauce and veggies and stir, then add the rest and stir. Top each individual serving with green onion and sesame seeds.

When I was a kid we had Korean homestay students make this for us and we loved it! Happy cooking! -Starfish

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