Shrimp Japchae with Kelp Noodles
Shrimp Japchae with Kelp Noodles
Ingredients
For the Shrimp and Vegetables
- 8 ounces shrimp, peeled and deveined
- 1 tablespoon soy sauce, for marinating shrimp
- 1 teaspoon neutral cooking oil
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1/2 white onion, sliced
- 4 ounces shiitake mushrooms, sliced
- 12 ounces kelp noodles, prepped according to package directions
- 1/2 teaspoon garlic powder, or to taste
- 3 cups spinach, fresh
For Seasoning and Finishing
- 1 tablespoon soy sauce, additional, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon sesame oil, for drizzling, or to taste
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of soy sauce. Toss to coat and set aside to marinate while you prepare the vegetables.
⏱️ 5 min
- 2
Heat 1 teaspoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the julienned carrot, sliced red bell pepper, sliced white onion, and sliced shiitake mushrooms. Stir-fry for 3-5 minutes, or until the vegetables begin to soften but still retain some crispness.
⏱️ 5 min
- 3
Add the prepped kelp noodles to the pan with the softened vegetables. Season with garlic powder and an additional 1 tablespoon of soy sauce (or more, to taste). Toss everything thoroughly to combine and ensure the noodles are well coated.
⏱️ 2 min
- 4
Add the marinated shrimp to the pan with the vegetables and noodles. Cook for 2-3 minutes, tossing frequently, until the shrimp turn pink and are cooked through.
⏱️ 3 min
- 5
Finally, add the fresh spinach to the pan. Continue to cook and toss for 1-2 minutes, until the spinach wilts down.
⏱️ 2 min
- 6
Remove the pan from the heat. Season the dish with black pepper and a drizzle of sesame oil. Toss one last time to distribute the seasonings. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Japchae with Kelp Noodles
Ingredients
For the Shrimp and Vegetables
- 8 ounces shrimp, peeled and deveined
- 1 tablespoon soy sauce, for marinating shrimp
- 1 teaspoon neutral cooking oil
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1/2 white onion, sliced
- 4 ounces shiitake mushrooms, sliced
- 12 ounces kelp noodles, prepped according to package directions
- 1/2 teaspoon garlic powder, or to taste
- 3 cups spinach, fresh
For Seasoning and Finishing
- 1 tablespoon soy sauce, additional, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon sesame oil, for drizzling, or to taste
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of soy sauce. Toss to coat and set aside to marinate while you prepare the vegetables.
⏱️ 5 min - 2
Heat 1 teaspoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the julienned carrot, sliced red bell pepper, sliced white onion, and sliced shiitake mushrooms. Stir-fry for 3-5 minutes, or until the vegetables begin to soften but still retain some crispness.
⏱️ 5 min - 3
Add the prepped kelp noodles to the pan with the softened vegetables. Season with garlic powder and an additional 1 tablespoon of soy sauce (or more, to taste). Toss everything thoroughly to combine and ensure the noodles are well coated.
⏱️ 2 min - 4
Add the marinated shrimp to the pan with the vegetables and noodles. Cook for 2-3 minutes, tossing frequently, until the shrimp turn pink and are cooked through.
⏱️ 3 min - 5
Finally, add the fresh spinach to the pan. Continue to cook and toss for 1-2 minutes, until the spinach wilts down.
⏱️ 2 min - 6
Remove the pan from the heat. Season the dish with black pepper and a drizzle of sesame oil. Toss one last time to distribute the seasonings. Serve hot.
⏱️ 1 min