Japchae (Korean Stir Fry Noodles)

A delightful balance of sweet and savoury, this stir-fry brings together crisp vegetables and tofu for a satisfying, plant-based dish. Potato starch noodles add a unique texture and subtle chew that sets it apart. Have all your ingredients prepped and ready before you start cooking—once the heat is on, everything comes together in no time. This dish is quick, vibrant, and full of flavour.

EQUIPMENT: 1 Medium size bowl, 1 strainer, 1 large saucepan, 1 non stick frypan

RECIPE

230 g (about 1–1½ cups) firm tofu, julienned

1 tbsp flour or cornstarch

1 medium capsicum, thinly sliced

½ large onion, thinly sliced

1 medium carrot, julienned

28 g dried mushrooms (soaked) or 1 cup fresh shiitake, sliced

2 cups loosely packed baby spinach

245 g potato starch noodles (about 2 bundles)

4 garlic cloves, minced

2–3 tbsp soy sauce (mix of light & dark if you like)

1–1½ tbsp sesame oil

2½ tsp sugar

METHOD

• Cook noodles according to packet instructions (about 6 minutes). Drain and rinse under cold water.

  If long, cut with scissors.

• Toss noodles with:

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 2 tsp sugar

  • minced garlic

  • set aside.

• Toss tofu with flour/cornstarch.

• Heat oil in a pan over medium heat. Cook tofu until golden. Remove.

• Stir-fry capsicum, onion, and carrot for 2–3 minutes.

  Add mushrooms and cook another 2 minutes.

• Add spinach and cook until wilted.

• Add noodles and tofu back to the pan.

  Add remaining soy sauce, sesame oil, and sugar.

• Toss well until everything is coated and heated through.

• Serve right after cooking.

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