Ingredients
¼
cup low-sodium soy sauce
1
tablespoon minced garlic
1
tablespoon turbinado sugar (or brown sugar)
1
tablespoon toasted sesame oil
Kosher salt and black pepper
12
ounces dried sweet potato noodles (glass noodles)
3
tablespoons safflower or canola oil
½
small yellow onion, thinly sliced (about 1/2 cup)
4
ounces carrots, peeled and cut into matchsticks (about 1 cup)
4
ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1 1/2 cups)
1
medium yellow bell pepper, cored, seeded and sliced into 1/8-inch-thick strips
4
ounces sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)
6
ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
4
ounces baby spinach (about 2 packed cups)
Toasted sesame seeds, for garnish
Preparation
- Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
- In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
- In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
- Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
- Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.