---
title: Japchae (Korean Glass Noodles with Vegetables)
servings: 6
prep time: 30 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/japchae
---

Gather @sweet potato noodle{250%g}, @shiitake mushroom{200%g}, @red bell pepper{1}, @egg{2}, @toasted sesame seed{1%tbsp} and @vegetable oil{2%tbsp}.

Boil the sweet potato noodles for 6 minutes until translucent and springy, rinse under cold water, drain, and snip a few times with scissors. ~{6%minutes}

Toss the warm noodles with half the @soy sauce{5%tbsp}, half the @sugar{2%tbsp} and a tablespoon of @sesame oil{3%tbsp} so they season from the inside.

Blanch the @spinach{200%g} for 30 seconds, squeeze dry, and season with a little sesame oil, @garlic{3%clove} and @salt{}. ~{30%seconds}

Stir-fry the @onion{1}, @carrot{1}, pepper and mushrooms separately in a lightly oiled pan, a few minutes each, salting as you go — each keeps its own color and bite.

If using, beat the eggs, cook into a thin crepe, and slice into ribbons.

Combine everything in a big bowl with the remaining soy sauce, sugar and sesame oil, tossing with your hands until every strand glistens.

Finish with sesame seeds and serve warm or at room temperature.