Japchae is a simple Korean street food that can be served either hot or cold, with or without meat. In this version, we’ve used tofu for a quick vegetarian option, but feel free to include your favourite proteins and vegetables.
Ingredients
Method
1.Cook noodles in a large saucepan of boiling water until just tender (2-4 minutes). Drain and set aside.
2.Heat 2 tbsp oil in a wok over high heat and stir-fry ginger, garlic, cabbage and mushroom until tender (2-3 minutes). Remove from wok and set aside. Heat remaining oil in wok, add tofu and fry, turning until golden and crisp at the edges (3-4 minutes). Add soy sauce, Shaoxing wine and stir occasionally until reduced by half (3-5 minutes). Add noodles, and cabbage mushroom mixture to wok, season to taste with freshly ground pepper and toss to warm through (1-2 minutes).
3.Serve noodles topped with Thai basil leaves, spring onion and peanuts.
Sweet potato starch noodles (japchae) are available from Asian supermarkets
Notes
