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Japchae with Cabbage and Soy Sprout

Stir fry sweet potato noodles with Chinese cabbage and soy sprout

Course Main Course
Cuisine Chinese, Korean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people

Ingredients

  • 200 g Chinese cabbage, shredded
  • 2 eggs
  • 1 small bunch of Asian style dry sweet potato noodles
  • 100 g soy sprout
  • 2 tsp sesame oil
  • 1 green onion
  • 2 cloves garlic, sliced
  • 2 slices of ginger
  • 3 dried chili pepper, adjust to your liking
  • 10 whole Sichuan peppercorn seeds (optional), adjust to your liking
  • 1.5 tbsp cooking oil
  • 1.5 tbsp light soy sauce or as needed
  • A pinch of salt
  • A pinch of sugar

Instructions

Preparation

  1. Cut the green onion into 1-inch long pieces

  2. Shred Chinese cabbage. You can choose various vegetables - shredded onion, carrot, mushroom, green pepper etc. - whatever you have in your fridge.

  3. Whisk the eggs

Instructions

  1. Cook the sweet potato noodles according to the package instruction. Drain and toss with 2 tsp sesame oil so that they don't stick together.

  2. Heat up 1/2 tbsp cooking oil in a wok or saute pan over medium heat, once the oil is hot, add the whisked eggs, stir fry and break the eggs into small pieces. Once it is done. Transfer out and set aside
  3. Use the same wok or pan, heat up 1 tbsp cooking oil over medium to high heat. Once the oil is hot, saute green onion, ginger, garlic, dried chili pepper, peppercorn seeds for about 1 minute till aroma comes out.
  4. Add shredded cabbage and soy sprout, stir fry till vegetables become slightly soft
  5. Add in the cooked sweet potato noodles and eggs
  6. Add 1.5 tbsp soy sauce, a pinch of salt and sugar. Mix well, taste to adjust. Gently stir fry for another 1 minute.

  7. Serve and Enjoy!

Recipe Notes

Cooking Tips:

  • You can choose various vegetables - shredded onion, carrot, mushroom, green pepper etc. - whatever you have in your fridge.