Korean-Style Noodles With Vegetables 잡채 (japchae)
8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
1 sweet onion, sliced into thin strips
2 cloves garlic, finely chopped
1/2 pound baby spinach, parboiled
2 carrots, julienne
1 cup broccoli
3 scallions, chopped
1/2 cup chopped Napa cabbage
5 shiitake mushrooms, rehydrated if dried and then sliced
2 Tbsp vegetable or olive oil
2 Tbsp sesame oil
3 Tbsp soy sauce
1 tsp sugar
Salt to taste
Sesame seeds (optional)
6 oz. beef or pork (optional)*
Cook noodles according to package directions.
In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
Add onion slices and garlic and sauté for about 1 minute.
Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
Mix to combine and cook for another 2 minutes.
Add salt or more soy sauce if needed.
If using sesame seeds, add them at finish.
* Thinly sliced brisket works well in this dish and Korean barbecued beef (bulgogi) is used often. In a pinch, chunks of rotisserie chicken, strips of egg, or fried tofu pieces are good protein additions.