Equipment
Ingredients
Main
- 150 g vermicelli noodles
- 50 g onion, finely sliced
- 2 garlic, finely sliced
- ½ red pepper, finely sliced
- 75 g carrot, peeled and cut into fine matchsticks
- 4 shiitake mushrooms, soaked in warm water and sliced
- 75 g spinach, fresh
- 15 ml vegetable oil
- 5 g sesame seeds, toasted
Sauce
- 15 ml vegetarian stir-fry sauce
- 20 ml soy sauce
- 2½ g sugar
- 100 ml vegetable stock
- 100 ml water
- 7½ ml sesame oil
Nutrition (per serving)
Method
Submerge the vermicelli noodles in boiling water for 6-8 minutes until they reach a chewy texture. Drain and rinse thoroughly with cold water.
Whisk the vegetarian stir-fry sauce, soy sauce, sugar, vegetable stock, water, and sesame oil in a small bowl until the sugar dissolves.
Heat 15ml of vegetable oil in a wok over medium-high heat.
Add sliced onions to the wok and stir-fry for 30 seconds until softened.
Add the garlic, red pepper, carrot, mushrooms, and spinach to the wok, stir-frying for 30 seconds after each addition.
Incorporate the soaked noodles into the wok and stir for 1 minute to distribute the vegetables.
Pour the prepared sauce mixture into the wok and increase heat to high to bring it to a vigorous boil.
Stir-fry for 2-3 minutes until the noodles have absorbed the liquid.
Garnish the dish with toasted sesame seeds and serve immediately.
Chef's Notes
- For the best texture, rinse the cooked noodles thoroughly under cold water to remove excess starch and prevent them from clumping.
- Cook each vegetable separately for optimal crispness and flavor. This allows you to control the texture of each component before combining them.
- Don't overcrowd the wok when stir-frying the vegetables. Cook in batches if necessary to ensure they sauté rather than steam.
- Taste and adjust the sauce seasoning before adding it to the noodles. The balance of sweet, savory, and slightly nutty flavors is key to authentic japchae.
Storage
Refrigerator: 72 hours — Store in an airtight container; noodles may firm up when cold.
Reheating: Sauté in a pan with a splash of water over medium heat until noodles are pliable and hot.
