About This Recipe:
Japchae is one of my favorite Korean dishes, and a super healthy and flavorful recipe to make ahead for meal preps. Japchae noodles are made out of sweet potatoes, and are often called "sweet potato glass noodles" or "japchae noodles." I love the bouncy, chewy texture of these noodles, and you can customize this recipe with any vegetables and protein (I kept mine vegetarian.) Japchae is great for meal prepping because this dish can be eaten at room temperature or chilled. It takes a bit of chopping and prep work, but it's worth the 30 minutes!
Enjoy!
Ingredients (4 servings)
-12 oz sweet potato noodles
-1 red bell pepper, thinly sliced
-1 cup shredded carrots
-6 oz bunched spinach
-2 eggs
-Vegetable oil
Dressing
-4 tbls soy sauce
-1 tbl sesame oil
-1 tbl sugar
-1 tbl sesame seeds
Instructions (30 minutes)
1. In a large pot, bring water to a boil and add in the sweet potato noodles. Cook for about 8-10 minutes as instructed on the package. Once done, drain and rinse with cold water. Roughly cut the noodles with kitchen shears.
2. While the noodles cook, in a large pan over medium heat, add 1 tbl of vegetable oil. Cook the bell pepper and shredded carrots for 5 minutes until tender. Transfer to a large serving dish.
3. Add in the spinach and cook until fully wilted. Add to the serving dish.
4. In a small bowl, whisk the eggs. Add another tbl of vegetable oil to the pan and pour the egg in a thin layer. Cook for 1 minute then flip and cook the other side for 1 minute. Roll up the egg crepe and slice into thin strips.
5. In a small dish, mix the dressing ingredients until the sugar dissolves.
6. Toss together the noodles, vegetables, eggs, and dressing until well combined. Serve at room temperature or chilled.
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