Easy Vegan One Pot Purple Japchae Korean Stir-fried Noodles
Sweet Potato Noodles, Easy One Pot, Vegan. Korean Glass Noodles. Stir-fried noodles with vegetables.
Ingredients
Sauce
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1/2 tsp ground black pepper
- 5-8 cloves garlic Minced
Noodles and Vegetables
- 8 ounces purple sweet potato noodles Soak in cold water for 45 mins. Drain and cut to 6" length
- 8 ounces king oyster mushrooms Sliced into thin long strips
- 1 large onion Sliced
- 1 large carrot Sliced into 1/4" wide, 2" strips
- 8 ounce spinach
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 tbsp toasted sesame seeds
- 1 tbsp sesame oil
Instructions
Sauce
- Combine soy sauce, brown sugar, ground black pepper, and garlic in a bowl. Mix well. Cover and set aside.
5-6 quart pot: Important steps- Layer ingredients in pot in the following order (method created by Maangchi):
- Add 1st layer: the king oyster mushrooms, carrot, and onions (bottom of pot)
- Add ¼ cup vegetable oil and ¼ cup water to the pot, mix and make sure the mushrooms, carrots and onions are well coated. *Japchae is know for its colorfulness, this will prevent the veggies from turning brown.
- Add 2nd Layer: evenly spread out the spinach
- Add 3rd Layer: Drain the sweet potato noodles and place on top of the spinach.
- Pour sauce on top of the noodles
- Cover and cook on medium high heat cook for 7-8 minutes
- Uncover and stir all the ingredients together for 2-3 minutes until the liquid has evaporated, then remove from heat.
- Add 1 tablespoon sesame oil and 1 tablespoon sesame seeds and mix all the ingredients well.
Notes
This recipe and its layer method in this recipe is for 4-6 serving size. For larger serving sizes, it is recommended to use the traditional method of cooking ingredients individually.
Feel free to add other vegetables to the first layer, such as bell peppers thinly sliced, wood ear mushrooms, sliced shiitake mushrooms, etc.
Can be refrigerated for up to 3 days.