Full of the toasted sesame aroma and umami flavor, this Japchae, aka Korean Veggie Stir Fry Noodles, is light yet flavorful. It's a super great dish in summer or anytime you feel like.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dinner, Lunch
Cuisine: Asian, Korean, vegan
Keyword: Asian, dairy-free, vegan
Servings: 2
Author: Nora Hsu
Ingredients
1bunchcellophane noodles 冬粉
½Tbspoil 油
¼big yellow onion, sliced 大顆黃洋蔥, 切粗條
1clovegarlic, minced 蒜瓣, 切末
1bell pepper, sliced 甜椒, 切條I use half red and yellow each 我用紅、黃甜椒各半顆
1smallcarrot, sliced 小條紅蘿蔔, 切絲
½medium aubergine (eggplant), chopped into long chunks 中型茄子, 切長條塊狀
Soak the cellophane noodles in water and set it aside.
In a small bowl, mix the soy sauce, sesame oil, mirin, rice vinegar, maple syrup, sesame, and grated ginger. Set it aside.
Add oil to a frying pan over medium heat. Once the pan is hot, add the onion and garlic to stir fry until they are fragrant. Add water to prevent sticking if needed.
Add the carrot, bell pepper, aubergine, salt, and pepper to the pan to stir fry until the veggies start to get soften.
The noodles should be soft now. Drain and squeeze the water from the noodles, and add it along with the pre-mixed seasoning mixture to the pan. Stir fry until the noodles absorb the sauce. Add water if necessary.
Stir until the sauce are mostly absorbed and the noodles are soft. Add the chopped spring onion. Serve and enjoy.
I use green bean starch noodles, which are more common in Taiwan. For more authentic texture, use the Korean glass noodles, which are made of sweet potato starch.