Korean Stir-Fried Potato Noodle (Japchae)

Name: Korean Stir-Fried Potato Noodle (Japchae)
Ingredients: 3 packets 100g sweet potato noodle; 100g bulgogi marinade; 300g scotch fillet (sliced); 1 bunch spinach (blanched in salted water and squeezed of excess water); 2 carrots (julienned); 1 large onion (thinly sliced); 15 shiitake mushrooms (rehydrated in warm water for at least 1 hr, then squeezed of excess water and thinly sliced); ¼ tsp minced garlic; 4 -5 tbsp canola or grapeseed oil; ¼-½ tsp ground pepper; 4-5 tbsp sesame oil; 4½-5½ tbsp soy sauce; 2½-3 tbsp sugar; salt (to taste); 1 tbsp soy sauce (extra if needed); 1 tbsp sugar (extra if needed); 2 eggs (separated and beaten)

asianinspirations.com.au

Japchae is a popular Korean Stir-fried Glass Noodle dish both healthy and flavourful. The noodle is made of sweet potato starch and stir-fried with loads of…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.

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Ingredients

3 packets 100g sweet potato noodle
100g bulgogi marinade
300g scotch fillet (sliced)
1 bunch spinach (blanched in salted water and squeezed of excess water)
2 carrots (julienned)
1 large onion (thinly sliced)
15 shiitake mushrooms (rehydrated in warm water for at least 1 hr, then squeezed of excess water and thinly sliced)
¼ tsp minced garlic
4 -5 tbsp canola or grapeseed oil
¼-½ tsp ground pepper
4-5 tbsp sesame oil
4½-5½ tbsp soy sauce
2½-3 tbsp sugar
salt (to taste)
1 tbsp soy sauce (extra if needed)
1 tbsp sugar (extra if needed)
2 eggs (separated and beaten)