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.
Stir-fried sweet potato noodles with tofu
Easy, quick, and vegetarian — this is the ultimate weeknight meal.
- 10 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
- 500 gm sweet potato starch noodles (see note)
- 60 ml (¼ cup) sesame oil
- 1 tbsp finely grated ginger
- 2 garlic cloves, finely grated
- 600 gm (about ⅓) Chinese cabbage, coarsely chopped
- 200 gm mixed Asian mushrooms, such as shiitake, oyster and black fungi, sliced
- 200 gm medium-firm tofu, sliced
- 125 ml (½ cup) soy sauce
- 60 ml (¼ cup) Shaoxing wine
- Thai basil leaves, spring onion and chopped roasted peanuts, to serve
Method
- 1Cook noodles in a large saucepan of boiling water until just tender (2-4 minutes). Drain and set aside.
- 2Heat 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).
- 3Serve noodles topped with Thai basil leaves, spring onion and peanuts.
Notes
Sweet potato starch noodles (japchae) are available from Asian supermarkets