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japchae (quick korean noodle stir-fry)


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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 5


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Step 1

Cook the noodles: Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water.  (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.)  Transfer the noodles to a strainer, and rinse with cold water until chilled.  Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and set aside.

Step 2

Marinate the steak. Combine the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine.  Let the steak marinate for 5 minutes (or up to 30 minutes).

Step 3

Prep the sauce. Whisk all of the sauce ingredients together in a small bowl until combined.

Step 4

Stir-fry the steak. Heat 1 tablespoon oil in a large sauté pan over high heat.  Add the steak and sauté for 4-5 minutes, stirring occasionally, until cooked through.  Transfer steak to a separate clean plate, and set aside.

Step 5

Stir-fry the veggies. Reduce heat to medium-high.  Add the remaining 1 tablespoon oil and the onion.  Sauté for 3 minutes, stirring occasionally.  Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4-5 more minutes, stirring occasionally, until the veggies reach your desired level of softness.  (I like mine to still be a touch crispy.)  Stir in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.

Step 6

Combine everything. Remove pan from heat.  Add the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.

Step 7

Taste and season.  Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.

Step 8

Serve warm.  Garnished with lots of toasted sesame seeds and green onions.