Lunch · 25 min · korean

Mushroom Japchae

✓ USDA-verified nutrition data

Ingredients

• 2 oz dry Sweet potato glass noodles
• 1 cup Shiitake mushrooms
• 2 cups Spinach
• 1 Carrot
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil

Steps

1. Soak the dry sweet potato glass noodles in hot tap water for 15-20 minutes, then drain. Bring a pot of water to a boil and blanch the noodles for 4 minutes until soft but still springy, then rinse under cold water to stop the cooking.
2. Slice the shiitakes and julienne the carrot into thin matchsticks. Heat a large nonstick skillet over medium-high heat with a little oil.
3. Sear the mushrooms and carrot for 4-5 minutes, stirring occasionally, until the mushrooms are golden at the edges and the carrot has softened slightly.
4. Add the spinach in handfuls, wilting each batch down — about 1-2 minutes total.
5. Return the noodles to the pan and pour over the soy sauce and sesame oil. Toss everything with tongs for 1-2 minutes over low heat so the noodles soak up the seasoning.
6. Taste for balance — a splash more soy sauce if it needs depth — and serve warm.

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