Korean Sweet Potato Japchae Stir-Fry Recipe

About this recipe

A vibrant stir-fry featuring chewy sweet potato noodles, colorful vegetables, and crispy marinated soy chunks, all tossed in a sweet and savory sauce.

Ingredients

• 300G All Plants Sweet Potato Noodles
• 100 g Yorkshire English Carrots 100G
• 1 piece Yellow Bell Pepper
• 1 Bunch Spinach Fresh 1 Bunch
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
• - Schwartz Sesame Seeds
• - Kikkoman Soy Sauce
• - Ktc Vegetable Oil
• 1 Kg White Granulated Sugar
• 400G Whole Chickpeas In Water

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes, then squeeze them dry and set aside.
2. 2. Cook the sweet potato noodles in boiling water for 6-7 minutes until soft, then drain and rinse under cold water.
3. 3. Slice the carrot, red bell pepper, and green onion into thin strips, and mince the garlic.
4. 4. Heat vegetable oil in a large pan over medium-high heat and sauté the garlic for 30 seconds until fragrant.
5. 5. Add the soy chunks to the pan and stir-fry for 3-4 minutes until slightly crispy.
6. 6. Toss in the carrots, bell pepper, and spinach, and stir-fry for 3 minutes until slightly softened.
7. 7. In a small bowl, mix soy sauce, gochujang, sesame oil, sugar, and water to create the sauce.
8. 8. Pour the sauce into the pan and toss everything to coat evenly.
9. 9. Add the cooked sweet potato noodles to the pan and gently mix with tongs for 2-3 minutes.
10. 10. Sprinkle sesame seeds and sliced green onion on top before serving.