
Ingredients
- 100g OBAP Sweet Potato Noodles
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 red onion, diced
- 2 stems of green onion (shallot), chopped
- 100g white mushrooms, chopped
- 1 carrot, shredded
- 1/2 red/green capsicum, chopped
- 1 cup purple and/or green cabbage, shredded
- 1 cup baby spinach and/or kale, chopped
- 1 tbsp sesame seeds
- FOR THE DRESSING:
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tsp white sugar
- 1 tbsp oyster sauce
- 1/2 tsp garlic, minced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Method
- Mix the dressing ingredients into a large mixing bowl
- Cook the sweet potato noodles in boiling water for 8 minutes. Drain and rinse under the tap briefly. Shake off excess water and add to the mixing bowl with the dressing.
- Heat 1 tablespoon of oil in a non stick pan over high heat. Brown the onions, mushrooms and the white part of the shallots. Add 1/4 teaspoon of salt and stir. Remove from heat once they start to soften, then pour them into the mixing bowl on top of the noodles.
- Using the same pan, heat 1 tablespoon of olive oil and add the carrot, capsicum and cabbage for a couple of minutes. Add the kale/spinach, green shallots and 1/4 teaspoon of salt and keep cooking until spinach/kale is wilted. It's very important to make sure the veggies are still crunchy and not too soft! Transfer into the noodle bowl.
- Add 1/2 tablespoon of sesame seeds and then mix all the ingredients together. Ensure you mix thoroughly.
- Serve up your delicious bowl of vibrant veggie japchae and sprinkle with remaining sesame seeds and enjoy!
- If you are feeling adventurous, you can drizzle some kewpie mayonnaise on top - Mashit-da!
Product used in recipe
- OBAP - OBAP SWEET POTATO NOODLES
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML