Japchae (Sweet Potato Glass Noodles)
Japchae (Sweet Potato Glass Noodles)
Ingredients
- 8 ounces sweet potato glass noodles, (vermicelli)
- 1/2 head Napa cabbage, washed and cut vertically into 1-inch strips
- 5 ounces spinach, washed
- 1/2 cup wood ear mushrooms, dried, rehydrated and sliced (or 1 cup fresh, sliced)
- 1 onion, peeled, washed, and sliced
- 1 carrots, medium, sliced into thin strips
- 8 ounces pork meat, sliced across the grain
- 2 tablespoons cooking oil, such as algae cooking oil or vegetable oil
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 3 tablespoons soy sauce, or to taste
- 2 tablespoons oyster sauce, or to taste
Instructions
- 1
Place the sweet potato glass noodles in a large bowl and cover them with warm water. Let them soak for at least 1 hour, or until they are pliable and soft. This is a crucial step and should be done first.
⏱️ 60 min
- 2
While the noodles are soaking, prepare the vegetables. Wash the Napa cabbage thoroughly and cut it vertically into 1-inch strips. Wash the spinach. If using dried wood ear mushrooms, rehydrate them according to package instructions, then rinse and slice. If using fresh mushrooms, rinse and slice them. Peel, wash, and slice the onion. Slice the carrots into thin strips; remember carrots are mainly for color, so don't use too many.
⏱️ 15 min
- 3
Slice the pork meat across the grain into thin strips. This helps to keep the meat tender during cooking.
⏱️ 10 min
- 4
Heat a large pan or wok over medium-high heat and add the cooking oil.
⏱️ 1 min
- 5
Add the sliced onion, Napa cabbage, and sliced pork meat to the hot pan. Season with black pepper and salt. Stir-fry for 3-5 minutes until the pork is mostly cooked through and the vegetables start to soften.
⏱️ 5 min
- 6
Add the sliced carrots and wood ear mushrooms to the pan. Continue to stir-fry for another 2-3 minutes.
⏱️ 3 min
- 7
Drain the soaked sweet potato glass noodles. Add them to the pan. Using kitchen scissors, cut the noodles directly in the pan into shorter, more manageable lengths (about 6-8 inches) for easier eating.
⏱️ 2 min
- 8
Pour in the soy sauce and oyster sauce. Stir everything together well, ensuring the sauces coat all ingredients evenly.
⏱️ 2 min
- 9
Finally, add the washed spinach. Stir-fry for just 1-2 minutes until the spinach wilts, as it cooks very quickly.
⏱️ 2 min
- 10
Taste and adjust seasoning if needed. Mix everything thoroughly and serve the Japchae hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japchae (Sweet Potato Glass Noodles)
- 8 ounces sweet potato glass noodles, (vermicelli)
- 1/2 head Napa cabbage, washed and cut vertically into 1-inch strips
- 5 ounces spinach, washed
- 1/2 cup wood ear mushrooms, dried, rehydrated and sliced (or 1 cup fresh, sliced)
- 1 onion, peeled, washed, and sliced
- 1 carrots, medium, sliced into thin strips
- 8 ounces pork meat, sliced across the grain
- 2 tablespoons cooking oil, such as algae cooking oil or vegetable oil
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 3 tablespoons soy sauce, or to taste
- 2 tablespoons oyster sauce, or to taste
Instructions
- 1
Place the sweet potato glass noodles in a large bowl and cover them with warm water. Let them soak for at least 1 hour, or until they are pliable and soft. This is a crucial step and should be done first.
⏱️ 60 min - 2
While the noodles are soaking, prepare the vegetables. Wash the Napa cabbage thoroughly and cut it vertically into 1-inch strips. Wash the spinach. If using dried wood ear mushrooms, rehydrate them according to package instructions, then rinse and slice. If using fresh mushrooms, rinse and slice them. Peel, wash, and slice the onion. Slice the carrots into thin strips; remember carrots are mainly for color, so don't use too many.
⏱️ 15 min - 3
Slice the pork meat across the grain into thin strips. This helps to keep the meat tender during cooking.
⏱️ 10 min - 4
Heat a large pan or wok over medium-high heat and add the cooking oil.
⏱️ 1 min - 5
Add the sliced onion, Napa cabbage, and sliced pork meat to the hot pan. Season with black pepper and salt. Stir-fry for 3-5 minutes until the pork is mostly cooked through and the vegetables start to soften.
⏱️ 5 min - 6
Add the sliced carrots and wood ear mushrooms to the pan. Continue to stir-fry for another 2-3 minutes.
⏱️ 3 min - 7
Drain the soaked sweet potato glass noodles. Add them to the pan. Using kitchen scissors, cut the noodles directly in the pan into shorter, more manageable lengths (about 6-8 inches) for easier eating.
⏱️ 2 min - 8
Pour in the soy sauce and oyster sauce. Stir everything together well, ensuring the sauces coat all ingredients evenly.
⏱️ 2 min - 9
Finally, add the washed spinach. Stir-fry for just 1-2 minutes until the spinach wilts, as it cooks very quickly.
⏱️ 2 min - 10
Taste and adjust seasoning if needed. Mix everything thoroughly and serve the Japchae hot.
⏱️ 1 min