Japchae

Ingredients

For 4 portions

• 🍜 200g mung bean noodles (dry)
• 🥬 150g spinach
• 🥕 1 medium carrots
• 🍄 100g shiitake mushrooms
• 🧅 1 medium onions
• 🫑 1 medium red bell pepper
• 🧄 2 cloves garlic
• 🥣 4 Tbsp soy sauce
• 🍚 1 Tbsp sugar
• 🏺 2 Tbsp sesame oil
• 🌰 1 Tsp sesame seeds
• 🏺 1 Tbsp sunflower oil

Method

1. Cook the mung bean (glass) noodles in boiling water according to the packet until translucent and chewy (usually 5–7 minutes). Drain, rinse under cold water and toss with 1 Tbsp of the sesame oil to prevent sticking. Cut into shorter lengths with scissors if preferred.
2. Blanch the spinach in boiling water for 30–60 seconds until just wilted. Drain, squeeze out excess water and roughly chop. Season lightly with a pinch of salt and a little sesame oil.
3. Julienne the carrot and red pepper, thinly slice the onion and shiitake, and mince the garlic.
4. Heat the sunflower oil in a large pan or wok over medium-high heat. Stir-fry the onion, carrot, pepper and shiitake for 3–4 minutes until softened but still colourful. Add the garlic for the last 30 seconds.
5. Mix the soy sauce, sugar and remaining sesame oil. Add the noodles, cooked vegetables and spinach to the pan, pour over the sauce and toss thoroughly until everything is evenly coated and hot.
6. Transfer to a serving dish and scatter with toasted sesame seeds.