Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 minutes
Servings 4 people

Equipment

  • 1 medium size bowl
  • 1 strainer
  • 1 large non stick frypan
  • 1 large saucepan

Ingredients
  

RECIPE

  • 230 g (about 1–1½ cups) firm tofu, julienned
  • 1 tbsp flour or cornstarch
  • 1 medium capsicum, thinly sliced
  • ½ large yellow 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

Instructions
 

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.
    Ready to serve.