Discover the delicious delicacy of homemade Korean wok noodles aka japchae with Perth-based Asian cook, Chef Vincent Lim.

He’ll take us through the step-by-step process of making these irresistible sweet potato noodles and cooking them in the wok.

Equipment

Ingredients

  • 300g sweet potato noodles
  • Cooking oil
  • 200g fresh shiitake mushrooms (any mushroom you prefer)
  • 50g wood ear mushroom
  • 2 cloves garlic, minced
  • Half of a small onion, thinly sliced
  • Half of a brown onion, sliced
  • 1 small carrot, cut into julienne
  • 100g spinach
  • 2 stalk scallion, cut into 1-inch lengths
  • Salt to taste
  • 1 tsp toasted white sesame

Sauce for noodle

  • 80ml Kikkoman soy sauce
  • 3 tbsp sugar
  • 2 tbsp sesame oil

Instructions

  1. Combine soy sauce and sugar in a small bowl and mix well until the sugar is dissolved.
  2. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain then set aside.
  3. Place wok over medium heat. Drizzle a bit of oil (canola, vegetable oil, or peanut oil).
  4. Cook the mushrooms for 2 minutes, then add in garlic and onion, followed by carrots and cook for further 1 minute. Add the noodle sauce, mixing all ingredients in the wok. After a few minutes, add sesame oil and spinach. Stir-fry for a further 3 minutes.
  5. Serve and enjoy!
Summary
recipe image
Recipe Name
Korean Stir-Fried Sweet Potato Noodles
Published On
Preparation Time
Cook Time
Total Time
Average Rating
2.51star1star1stargraygray Based on 18 Review(s)

Leave a Reply

Your email address will not be published. Required fields are marked *