Ingredients with Measurements:
- 8 oz. sweet potato starch noodles
- 1 lb. shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 2 tbsp. vegetable oil
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tsp. black pepper
- 1 bunch of spinach, washed and trimmed
- 2 green onions, sliced
- 1 tbsp. sesame seeds
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 5-7 minutes or until tender. Drain and rinse under cold water. Set aside.
2. In a small bowl, whisk together the soy sauce, sugar, and black pepper. Set aside.
3. Heat 1 tbsp. of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes or until pink and cooked through. Remove from the wok and set aside.
4. Add the remaining 1 tbsp. of vegetable oil to the wok. Add the garlic, red bell pepper, and yellow onion. Stir-fry for 2-3 minutes or until the vegetables are tender.
5. Add the cooked sweet potato starch noodles and the soy sauce mixture to the wok. Stir-fry for 2-3 minutes or until the noodles are coated in the sauce.
6. Add the cooked shrimp and spinach to the wok. Stir-fry for 1-2 minutes or until the spinach is wilted.
7. Drizzle the sesame oil over the top of the shrimp japchae and toss to combine.
8. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 38g
Protein: 24g
Sodium: 700mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Chicken or beef can be substituted for shrimp.
- Any color bell pepper can be used in place of red bell pepper.
- Baby bok choy can be used in place of spinach.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use tofu instead of shrimp for a vegetarian version.
- Add sliced carrots for extra color and crunch.
Tips and tricks:
- Make sure to rinse the cooked sweet potato starch noodles under cold water to prevent them from sticking together.
- Don't overcook the shrimp or they will become tough.
- Use a wok or large skillet to ensure that all the ingredients are evenly cooked.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the shrimp japchae in a large bowl or on individual plates.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Korean-style spinach salad
- Cucumber and carrot salad
- Miso soup
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water again.
- If the shrimp are overcooked, they will become tough and rubbery.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Japchae is a Korean dish made with sweet potato starch noodles and a variety of vegetables and meat. It is a popular dish for special occasions and celebrations.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Korean