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Japchae (Korean Glass Noodles)

Japchae (Korean Glass Noodles)

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Ingredients
  

  • 250 g sweet potato noodles ($2.25)
  • 2 cloves garlic (minced) ($0.056)
  • ½ carrot (32g, julienned) ($0.0576)
  • 1 red bell pepper (julienned) ($0.99)
  • ½  yellow onion (sliced) ($0.114)
  • 50 g shiitake mushrooms (sliced) ($0.916)
  • 20 g baby spinach ($0.068)
  • 2 stalks spring onions (matchsticks) ($0.20)
  • 5 tsp oil ($0.195)

MEAT

  • 100 g beef slices ($1.50)
  • 2 tsp mirin ($0.109)
  • 2 tsp light soya sauce ($0.056)

SAUCE

  • 3 tbsp light soya sauce ($0.252)
  • 2 tbsp ugar ($0.019)
  • 1 tbsp 1 tbsp sesame oil ($0.134)
  • ½ tsp pepper ($0.0455)

Instructions
 

  • Marinate the beef slices with mirin and light soya sauce. Set aside.
  • In a frypan, heat 1 tbsp (3 tsp) of oil. Add garlic, red bell pepper and carrots and stir fry for a while. Then add onions and stir fry till translucent. Lastly, add mushrooms, spinach and spring onions and stir fry until spinach is wilted. Remove from pan.
  • In a clean frypan, heat 2 tsp of oil. Add marinated beef slices and stir fry till cooked. Remove from pan.
  • In a saucepot, bring water to a boil and add 250g of sweet potato noodles. Cook for about 6-7 minutes until noodles are soft but slightly chewy. Remove from pot.
  • Add the noodles, stir-fried vegetables and meat into a big bowl. Add the sauce and mix everything together. Add more soya sauce and sugar if needed.
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