Japchae (stir fried noodles)
Prep
20 mins
Cook
20 mins
Servings
2
Difficulty
Medium
Japchae is one of my favorite dishes to make when I want something that feels special but comes together in just forty minutes. These Korean stir fried noodles are absolutely packed with colorful vegetables like carrots, peppers, and mushrooms, plus tender beef that makes the whole dish satisfying and delicious. What I love most is how budget friendly it is since you're using simple pantry staples and affordable dangmyun noodles. The spinach mixed throughout adds wonderful nutrition and iron, making this a genuinely wholesome meal that doesn't require hours in the kitchen. Once you get the ingredients prepped, the actual cooking happens in minutes, so it's perfect for busy weeknights when you still want to impress yourself with something restaurant quality.
Ella x
Ingredients
- 150 gdangmyun(sweet potato noodles)
- 11 egg
- 7 tbspvegetable oil for frying
- 100 gfrying steak cut into 5mm strips
- 1½ carrot sliced into matchsticks
- 11 red pepper thinly sliced
- 100 gchestnut mushrooms thinly sliced
- 13 spring onions cut into 5cm lengths
- 1sesame seeds to garnish
- 1 tbspsesame oil
- 4 tbspdark soy sauce
- 2 tspcaster sugar
- 2 tbsptoasted sesame seeds(with some extra for garnish)
- 1 smallgarlic clove finely grated
- ½ tspfinely ground white pepper
- 1 tbspsoy sauce
- 2 smallgarlic cloves finely grated
- 200 gspinach
- ¼ tspsalt
Detail level
Instructions
- 1
Cook the noodles following pack instructions, then drain and rinse under cold water. Mix the ingredients for the japchae sauce together and set aside.
- 2
Mix the ingredients for the beef marinade together along with ½ tsp ground black pepper. Tip the beef into the marinade and ensure everything is thoroughly mixed. Set aside for 10 mins to marinate.
- 3
Place the spinach in a large heatproof bowl and cover with boiling water. Wilt for 1 min. Drain the spinach and rinse under cold water. Squeeze out any excess water. Place the drained spinach in a bowl along with the remaining spinach ingredients and ¼ tsp salt and mix. Set to one side.
- 4
Crack the egg into a small bowl and stir with a fork. Place a small frying pan over a medium heat and heat the vegetable oil. Pour in the egg with a pinch of salt and move the pan around to coat it with a thin layer of the egg. Fry for 30 seconds, then flip and cook on the second side for 30 seconds to create a very thin omelette. Remove from the pan to cool, then roll into a tube shape to make it easier to slice. Slice the egg into thin strips, around 0.5cm thick. Set aside.
- 5
In a large frying pan, heat 1 tbsp vegetable oil over a medium heat. Using a pair of tongs, place the beef in the frying pan and fry for 1-2 mins. Remove the beef and set aside. Wipe the pan clean using kitchen paper and add 1 tsp more oil. Tip in the carrots with a pinch of salt and fry for 2 mins until slightly softened. Remove from the pan, wipe with a paper towel and add another tablespoon of oil. Fry the peppers for 2-3 mins until soft, remove from the pan, wipe clean and add another tablespoon of oil before frying the mushrooms for 6-8 mins until soft and golden.
- 6
Wipe out the pan and keep it on medium heat. Pour in 2 tbsp vegetable oil and when hot tip in the noodles to the pan and toss with a pair of tongs for 2 mins to heat through. Once the noodles are heated through, pour in the japchae sauce and all the other prepared ingredients, including the spring onions. Toss the ingredients together over a high heat for a further 2 mins, making sure everything is well combined and coated with the sauce. Serve immediately with some sesame seeds sprinkled over.
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