30 min
Korean Japchae Glass Noodles - Super Foods Version
Recipe GLPRec4ce2c1c83327
A vibrant, nutrient-rich Korean stir-fry featuring sweet potato glass noodles tossed with tender greens, caramelized vegetables, and a savory-sweet sesame sauce. Quick to prepare and naturally plant-based, this dish delivers authentic Korean flavors with a wholesome twist.
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Ingredients
6 ounces dried Korean glass noodles (sweet potato)
1 medium sweet potato, diced into 1/2-inch cubes
4 big handfuls fresh kale and Swiss chard, stems removed and leaves torn into bite-sized pieces
1 onion, thinly sliced
1 green onion, chopped
3 to 4 garlic cloves, minced
1 tablespoon cooking oil
1 tablespoon sesame oil
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon roasted sesame seeds
Directions
Bring a large pot of water (about 2 quarts) to a boil. Remove from heat and add the glass noodles, stirring gently to separate them.
Let the noodles soak in the hot water for 10 minutes until tender. Drain in a colander and set aside.
While the noodles soak, prepare your vegetables. Remove the tough stems from the kale and Swiss chard by folding each leaf in half and tearing away the leafy portion; discard the stems. Tear the leaves into bite-sized pieces.
Cut the sweet potato into 1/2-inch cubes, slice the onion into thin strips, chop the green onion, and mince the garlic cloves.
In a small bowl, whisk together the soy sauce, brown sugar, and sesame oil until the sugar is dissolved. Set the sauce aside.
Heat the cooking oil in a wok or large skillet over medium heat.
Add the sweet potato cubes and cook for 3 minutes on each side, stirring occasionally. The cubes should be lightly browned on the outside and just tender inside, with a slightly darker orange color.
Increase the heat to medium-high and add the sliced onion. Stir-fry for 2 minutes until the onion becomes translucent and softens.
Add the minced garlic and chopped green onion. Toss everything together and cook for about 1 minute until fragrant.
Add the torn kale and Swiss chard leaves. Using tongs, toss well and cook for 1 1/2 minutes, stirring until the greens begin to wilt and soften.
Add the drained glass noodles to the wok and pour the sauce over the top. Toss everything together thoroughly until the noodles and vegetables are evenly coated with sauce. Cook for 1-2 minutes to warm through.
Transfer to a serving platter and garnish with roasted sesame seeds. Serve warm.
