Ingredients
Scale
- 100g sweet potato noodles
- 1 cup spinach
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sugar
- Toasted sesame seeds (for garnish)
Instructions
- Cook the Noodles
Begin by cooking the sweet potato noodles according to the package instructions. Once cooked, drain the noodles and set them aside. This step ensures the noodles are ready to absorb the flavors of the dish. - Sauté the Garlic
Heat the vegetable oil in a pan over medium heat. Add the minced garlic and sauté until it becomes fragrant. This releases the garlic’s aroma and infuses the oil with flavor. - Add Vegetables
Introduce the julienned carrots and thinly sliced bell peppers to the pan. Cook them for about 3-4 minutes, stirring occasionally. The goal is to achieve a tender-crisp texture, where the vegetables are cooked but still maintain a slight crunch. - Cook the Spinach
Stir in the spinach and cook until it wilts. This should take just a couple of minutes. The spinach adds a beautiful green color and a subtle earthy flavor to the dish. - Combine Noodles and Sauce
Add the cooked noodles to the pan, followed by the soy sauce, sesame oil, and sugar. Mix everything well to ensure the noodles are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together. - Garnish and Serve
Top the dish with chopped green onions and a sprinkle of toasted sesame seeds. This adds a pop of color and a nutty aroma to the dish. Serve immediately and enjoy your homemade Japchae!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g