Stir-Fried Glass Noodles (Japchae)
Glass noodles act like a sponge for aromatics. When handled correctly, they hold a firm, springy texture that balances the crunch of fresh vegetables.
Texture is everything.
Do not overcook the noodles. If you leave them in the water too long, they lose their distinct bite and turn gummy.
- large pot
- colander
- wok or wide skillet
- tongs
What goes in.
- 8 ozsweet potato starch glass noodles
- 1 largecarrot, julienned
- 2 cupsfresh spinach
- 1/2yellow onion, sliced thin
- 3 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 1 tbspbrown sugar
- 2 clovesgarlic, minced
- 2 tbspneutral oil
Cold Water Shock
Immediately plunge the cooked noodles into ice-cold water to stop the cooking process and prevent clumping.
The method.
Boil the noodles
Bring a large pot of water to a boil. Cook noodles for 6 minutes or until they turn transparent but remain firm to the bite.
Shock and drain
Drain the noodles and submerge them in a bowl of cold water. Drain again, snip them with kitchen shears to make them easier to handle, and toss with a teaspoon of sesame oil.
Sear the vegetables
Heat neutral oil in a wok over high heat. Add onions and carrots. Stir-fry for 2 minutes until the edges take on a golden color.
Combine
Add the spinach and garlic, tossing until the spinach wilts. Add the noodles and pour the soy sauce and sugar over the top.
Glaze
Toss everything together with tongs for 2 minutes until the noodles are evenly coated and glossy.
Other turns to take.
Protein-heavy
Add thinly sliced beef sirloin marinated in soy sauce and ginger before stir-frying the vegetables.
Spicy
Add a teaspoon of chili flakes or gochujang into the sauce base for a slow heat.
When it doesn't go to plan.
Cut the long noodles with scissors before serving; they are difficult to eat in one continuous strand.
Keep the heat high; if the pan is cool, the vegetables will steam rather than sear.
Use a pair of tongs to incorporate the noodles, as the starch makes them stick to wooden spoons.
The ones that keep coming up.
Can I use rice noodles instead?
Rice noodles have a softer texture and will not hold up to the stir-frying process as well as sweet potato starch noodles.
Why are my noodles clumping?
You likely skipped the cold water rinse or failed to toss them in oil immediately after draining.
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