Serves 4
25 min
Korean Japchae Glass Noodles - Super Foods Version
Recipe GLPRb11d1957664a65
A vibrant and nutritious Korean japchae dish featuring tender sweet potato glass noodles tossed with quick-stir-fried vegetables, leafy greens, and aromatic seasonings. This version emphasizes nutrient-dense ingredients including kale, sweet potatoes, and fresh herbs, finished with a savory sesame glaze and topped with roasted sesame seeds.
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Ingredients
6 ounces dried Korean glass noodles (sweet potato starch)
2 quarts water, for cooking noodles
4 big handfuls kale and swiss chard, stems removed and leaves torn into bite-sized pieces
1 medium sweet potato, peeled and diced into 1/2-inch cubes
1/2 large yellow onion, peeled and sliced thin
1 stalk green onion, chopped
2 garlic cloves, finely minced
2 tablespoons cooking oil, divided
1/2 teaspoon wheat-free tamari or soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 teaspoon roasted sesame seeds
Directions
Bring 2 quarts of water to a boil in a large pot. Remove from heat and carefully add the dried glass noodles, stirring gently to separate them.
Let the noodles soak in the hot water for 10 minutes until they are tender but still have a slight firmness. Drain thoroughly in a colander and set aside.
While noodles soak, prepare your vegetables: fold the kale and chard leaves in half, tear away the tender leafy portions from the tough center stem and discard stems. Cut or tear the leaves into bite-sized pieces and set aside.
Peel the sweet potato and cut into 1/2-inch cubes. Slice the yellow onion into thin slices. Chop the green onion into bite-sized pieces. Finely mince the garlic cloves and set all prepared ingredients within reach of your cooking station.
In a small bowl, whisk together the soy sauce, brown sugar, and sesame oil until fully combined. This is your sauce.
Heat a wok or large skillet over medium heat and add 1 tablespoon of cooking oil, swirling to coat the bottom evenly.
Once the oil is hot, add the diced sweet potato pieces in a single layer. Cook for 3 minutes on one side until lightly browned and beginning to soften, then flip and cook the other side for 3 minutes. The sweet potatoes should be a darker orange color and nearly cooked through. Transfer to a plate.
Increase the heat to medium-high and add the remaining tablespoon of cooking oil to the wok. Add the sliced yellow onion and stir-fry for 2 minutes until the onions become translucent and slightly softened.
Add the minced garlic and chopped green onion to the wok. Toss everything well and cook for about 1 minute until the ingredients become fragrant.
Add the prepared kale and chard pieces to the wok. Using tongs, toss well to combine with the aromatics and cook for 1½ minutes, stirring frequently, until the greens are beginning to wilt.
Return the cooked sweet potato pieces to the wok along with the drained glass noodles. Pour the prepared sauce over everything.
Toss all ingredients together vigorously until the noodles and vegetables are well coated with the sauce and heated through, about 1-2 minutes.
Transfer the japchae to a serving plate or individual bowls. Garnish with the roasted sesame seeds and serve immediately while hot.
