Japchae

Ingredients

• 8 ounces sweet potato starch noodles
• 8 ounces beef sirloin, thinly sliced
• 2 cups fresh spinach
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 8 ounces shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 teaspoons sesame seeds
• 2 green onions, chopped

Instructions

1. Cook sweet potato starch noodles according to package directions. Drain and rinse with cold water. Toss with 1 tablespoon sesame oil and set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season beef with salt and cook until browned, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add remaining vegetable oil. Stir-fry mushrooms and garlic for 2 minutes until fragrant.
4. Add carrot and zucchini to the skillet. Stir-fry for 3-4 minutes until tender-crisp.
5. Add spinach and cook for 1-2 minutes until wilted.
6. Return beef to the skillet and add the cooked noodles.
7. Pour soy sauce and sugar over the mixture. Toss everything together until well combined and heated through, about 2-3 minutes.
8. Transfer to a serving dish and garnish with sesame seeds and green onions.

Notes

• Sweet potato starch noodles have a chewy texture - do not overcook or they will become mushy
• Slice all vegetables into thin, uniform pieces for even cooking and better presentation
• Japchae can be served hot or at room temperature, making it ideal for meal prep
• Prepare all ingredients before cooking as the stir-frying process is quick
• Store leftovers in an airtight container in the refrigerator for up to 3 days
• For vegetarian version, omit beef and add more mushrooms and vegetables