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I love everything spring, and this Spring Vegetable sweet potato noodle stir fry is a fun seasonal take on the traditional Korean dish (japchae that includes shemiji mushrooms, snap peas, bokchoy, and cilantro. Feel free to substitute any ingredients as you prefer – this dish is very versatile and always delicious!
Table of Contents
Chef Tips:
Texture Control for Noodles: Sweet potato noodles can become overly soft if overcooked. For a perfect texture, cook the noodles until just tender (usually around 6-7 minutes). Taste a piece to check for doneness, aiming for a slight chew, as the noodles will continue absorbing sauce during the stir fry.
Prep Veggies for Even Cooking: Slice veggies like bok choy, snap peas, and mushrooms into similar-sized pieces. This ensures they cook evenly and stay vibrant in color. Stir-fry in stages, starting with mushrooms and denser veggies, and adding softer veggies like bok choy at the end for a slight crunch.
Use Fresh Herbs: Chopped fresh cilantro or Thai basil for a light, fresh element to balance the richer flavors in the sauce. Sprinkle herbs just before serving to keep their aroma and brightness.
Garnish with Sesame Seeds and Chili Oil: For added texture and a hint of spice, garnish with sesame seeds and a drizzle of chili oil!
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Recipe:
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Spring Vegetable Sweet Potato Noodles
- Total Time: 30 min
- Yield: 2 1x
Description
I love everything spring, and this Spring Vegetable Japchae is a fun seasonal take on the traditional Korean dish that includes shemiji mushrooms, snap peas, bokchoy, and cilantro. Feel free to substitute any ingredients as you prefer – this dish is very versatile and always delicious!
Ingredients
For the Noodles
- 8 ounces sweet potato glass noodles
- 1 tablespoon neutral oil
- 8 ounces sugar snap peas, trimmed and halved
- 8 ounces baby bok choy, thinly sliced
- 6 ounces cremini or shemiji mushrooms
- Kosher salt and black pepper, to taste
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1/4 bunch cilantro, chopped
- Sesame seeds (optional, for garnish)
- Chili oil (optional, for garnish)
For the sauce
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon sriracha (optional)
Instructions
- Bring a pot of water to a boil. Add sweet potato glass noodles and cook for 6-7 minutes or until they reach your preferred texture. No need to salt the water. Once done, drain the noodles in a colander.
- While the noodles cook, prep the vegetables—slice the bok choy, snap peas, green onions, cilantro, garlic, mushrooms, and measure any other vegetables you’re using.
- In a bowl, mix all sauce ingredients and set aside.
- In a large pot, heat 1 tablespoon of neutral oil. Add mushrooms and cook for 3-4 minutes. Add garlic and sauté for about 30 seconds to 1 minute, until aromatic.
- Add green onions, bok choy, and snap peas. Season with a pinch of kosher salt and black pepper, and cook for 1-2 minutes. Then, add the cooked sweet potato noodles, sauce, and chopped cilantro. Mix well, taste, and adjust seasoning as needed. Serve topped with sesame seeds.
- Prep Time: 30 min
- Category: comfort
- Method: stovetop
- Cuisine: asian
