Japchae

zucchini, Korean glass noodles, soy sauce

STARS

Originating as a staple of Korean royal court cuisine, this veggie and noodle stir fry is the perfect mix of sweet and savory. A traditional garlic and ginger soy sauce imparts balanced flavor to sautéed veggies (zucchini, carrots, shiitake mushrooms, onions, and spinach) and satisfyingly chewy Korean glass noodles. On the side, serve a mixture of Korean chili powder and sesame seeds for spice and crunch.

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Ingredients

Noodles

8 ounces Korean sweet potato noodles
1 cup soy sauce
¼ cup white sugar
2 tablespoons minced ginger
2 garlic cloves
2 teaspoon sesame oil
½ teaspoon black pepper
½ teaspoon Korean chili powder, to taste
Salt, to taste

Vegetables

8 ounces shiitake mushrooms, roughly chopped
1 yellow onion, sliced
4 carrots, sliced into 1-inch pieces
2 small zucchini, sliced into ¼ inch rounds

Serving

4 teaspoons black and white sesame seeds
4 scallions, minced
Korean chili powder, to taste

Directions

Preheat the oven to 400°F.

Place the noodles in a large bowl and cover with warm water. Soak until soft.

In a blender, purée the remaining sauce ingredients until smooth. Season to taste with salt and pepper.

Drain the noodles and toss with half of the sauce.

On a baking sheet, toss the mushrooms, onions, carrots, and zucchini with the remaining sauce. Roast for 8-10 minutes, until softened.

Divide the noodles and vegetables between plates. Top with sesame seeds, scallions and chili powder.