Japchae, or stir-fried Korean sweet potato noodles, is a dish served on special occasions in Korea. This recipe comes to us from Chef Kyung Up Lim of the New York City restaurant Michael’s and was recently served as the featured Meatless Monday dish at a recent dinner benefiting our partner C-CAP, a non-profit that provides foodservice career opportunities for under served youth.
- 3 tbsp. canola oil
- 2 cups julienned carrots Kosher salt and freshly ground pepper, to taste
- 2 cups thinly sliced onions
- 1 cup julienned red bell pepper
- 1 cup julienned mushrooms, shitake
- 1 clove garlic, minced
- 16 oz. dried Korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente
- 1/2 cup soy sauce (low-sodium)
- 1/4 cup light brown sugar
- 1/4 honey or agave
- 2 tbsp. toasted sesame oil
- 2 tbsp. thinly sliced scallions
- 1 tbsp. toasted sesame seeds
Heat 1 tbsp. oil in a 12″ skillet over medium-high heat; add carrots. Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes.
Transfer to a large bowl; repeat with 1 tbsp. oil, onions, peppers, and mushrooms. Add soy sauce, honey, and sugar; cook until sugar dissolves.
Pour over vegetables in bowl, add noodles and sesame seed oil, and toss. Garnish with scallions and sesame seeds.
Servings per Recipe: 6Amount per Serving
Calories from Fat: 112
Total Fat: 13g
Saturated Fat: 1g
Dietary Fiber: 3g
Vitamin A: 16%
Vitamin C: 50%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.