Fast Recipes

Stir-fried sweet potato noodles with tofu

Easy, quick, and vegetarian — this is the ultimate weeknight meal.

By Jessica Brook
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Photo: John Paul Urizar
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

  • 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

  • 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.

Notes

Sweet potato starch noodles (japchae) are available from Asian supermarkets

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