Dairy-Free & Egg-Free Japchae (Glass Noodles)
A classic Korean glass noodle dish with colorful vegetables and marinated beef, made without dairy or eggs.
Ingredients
- about 225 g Sweet Potato Noodles (glass noodles)
- about 225 g Beef Sirloin (thinly sliced)
- 1 cup Carrots (julienned)
- about 142 g Spinach
- 1/2 cup Onion (thinly sliced)
- 1 cup Shiitake Mushrooms (sliced)
- 4 tablespoons Soy Sauce (or Tamari for gluten-free)
- 2 tablespoons Sesame Oil
- 1 tablespoon Sugar
- 2 cloves Garlic (minced)
- 1/4 teaspoon Ground Black Pepper
- 2 tablespoons Vegetable Oil
- 1 tablespoon Sesame Seeds (for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 225 g of Sweet Potato Noodles in a large bowl and cover them with warm water. Let them soak for 20 to 30 minutes, or until they are soft and pliable.
- 2In a separate medium bowl, combine the about 225 g of thinly sliced Beef Sirloin with 2 tablespoons of Soy Sauce, 1 tablespoon of Sesame Oil, 1 tablespoon of Sugar, 2 cloves of minced Garlic, and 1/4 teaspoon of Ground Black Pepper. Mix well to coat the beef and let it marinate for at least 15 minutes.
- 3Heat 1 tablespoon of Vegetable Oil in a large skillet or wok over medium-high heat (204.4°C / 200°C). Add the marinated beef and stir-fry for 3 to 5 minutes, or until it is fully cooked. Transfer the cooked beef to a clean plate and set it aside.
- 4Add the remaining 1 tablespoon of Vegetable Oil to the same skillet over medium-high heat (204.4°C / 200°C). Add the 1/2 cup of thinly sliced Onion, 1 cup of julienned Carrots, and 1 cup of sliced Shiitake Mushrooms. Stir-fry for 4 to 6 minutes, or until the vegetables are softened.
- 5Add the about 142 g of Spinach to the skillet with the other vegetables. Cook for 1 to 2 minutes, stirring constantly, until the spinach is wilted. Remove the cooked vegetables from the skillet and set them aside with the beef.
- 6Drain the soaked about 225 g of Sweet Potato Noodles thoroughly. If desired, cut the noodles into shorter lengths using kitchen scissors. Add the drained noodles to the hot skillet over medium-high heat (204.4°C / 200°C). Stir-fry for 3 to 5 minutes until the noodles are cooked through and slightly translucent. Add the remaining 2 tablespoons of Soy Sauce and 1 tablespoon of Sesame Oil to the noodles, stirring well to combine.
- 7Return the cooked beef and the stir-fried vegetables to the skillet with the noodles. Stir everything together gently for 1 to 2 minutes to ensure it is well combined and heated through.
- 8Transfer the Japchae to a serving platter. Garnish with 1 tablespoon of Sesame Seeds before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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