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Vegetarian Korean Noodles (Japchae)

Giada De Laurentiis
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

sugar

1/3 cup

tamari or soy sauce 

1 tbsp

rice wine vinegar 

1 1/2 tsp

sesame oil 

1 1/2 tsp

grated ginger 

Kosher salt

12 oz

sweet potato vermicelli, cellophane noodles or angel hair pasta 

2 tbsp

grapeseed oil 

4 oz

oyster mushrooms, sliced into 1-inch pieces 

4 oz

shiitake mushrooms, stems removed, caps quartered 

1

large shallot, chopped

1

red bell pepper, cut into 1/4-inch strips 

2 cloves

garlic, peeled and coarsely chopped 

3

scallions, cut into 1/2-inch pieces 

6

leaves kale, cut into 1-inch pieces 

Sesame seeds, toasted, for garnish, optional