Shiitake & Sweet Potato Japchae
Look for sweet potato noodles in Asian or Korean grocery stories, or use soba noodles or even spaghetti works too. The dish is super easy to prepare, and it tastes delicious. If you are a big fan on Asian flavor, such as sesame oil, sesame seeds, and soy sauce, etc, you will not be able to resist this mouth-watering Japchae.
Yield
2 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
noodles
sweet potato noodles, or soba noodles |
|
| 2 | teaspoons |
sesame oil
divided |
|
| 1 | tablespoon |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and finely chopped |
*
|
| 3 | each |
scallions, spring or green onions
slice into 2-inch pieces |
|
| 4 | tablespoons |
cilantro
stems and leaves separated |
|
| 1 | each |
carrots
peeled and chop into matchsticks |
|
| ½ | small |
sweet potatoes, or yams
peeled and chop into matchsticks |
|
| 4 | each |
wood ears
soaked in boiling water for 10 minutes, sliced |
* |
| 4 | each |
mushrooms, shiitake
sliced, or any mushrooms |
*
|
| 1 | each |
celery
slice into matchsticks lengthwise |
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
| 1 | tablespoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
noodles
sweet potato noodles, or soba noodles |
|
| 1E+1 | ml |
sesame oil
divided |
|
| 15 | ml |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
peeled and finely chopped |
*
|
| 3 | each |
scallions, spring or green onions
slice into 2-inch pieces |
|
| 6E+1 | ml |
cilantro
stems and leaves separated |
|
| 1 | each |
carrots
peeled and chop into matchsticks |
|
| 0.5 | small |
sweet potatoes, or yams
peeled and chop into matchsticks |
|
| 4 | each |
wood ears
soaked in boiling water for 10 minutes, sliced |
* |
| 4 | each |
mushrooms, shiitake
sliced, or any mushrooms |
*
|
| 1 | each |
celery
slice into matchsticks lengthwise |
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
rice vinegar
or to taste |
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
| 15 | ml |
sesame seeds
toasted |
|
Directions
Cook the noodles according to the direction on the package.
Drain well and toss noodles with 1 teaspoon sesame oil. Set aside.
Meanwhile heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic, ginger, scallions and chopped cilantro stems, stirring constantly, and cook for about 1 minute until very fragrant.
Add the carrots, sweet potatoes, wood ears, mushrooms, and celery, stirring often, and cook until vegetables are tender, mushrooms are browned, about 8 minutes.
Mix in the soy sauce, vinegar, remaining 1 teaspoon sesame oil, red pepper flakes if using, remaining chopped cilantro leaves and sesame seeds until well combined.
Cook for another 1 to 2 minutes, season to taste with more soy sauce, vinegar or sesame oil if needed.
Divide among the serving plates.
Serve warm, at room temperature or chilled with kimchi if desired.
