Korean Sweet Potato Noodle Salad (Japchae-Inspired)

Eleanor Craig

This delightful Korean sweet potato noodle salad draws inspiration from the classic Japchae, offering a refreshing twist with vivid flavors and vibrant colors. Japchae has its roots in royal Korean cuisine, traditionally served at special occasions. This version lightens the dish by focusing on a refreshing, salad-style presentation that's perfect for any modern table. The sweet and savory elements, paired with the distinctive chew of sweet potato noodles, create a unique culinary experience.

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Prep Time 20

Cook Time 15

Total Time 35

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 290 kcal

Ingredients

Noodles & Salad Components

200 grams sweet potato noodles often labeled as glass noodles, look for Korean dangmyeon
1 tablespoon sesame oil toasted for deeper flavor
100 grams baby spinach fresh and organic preferred
1 medium carrot julienned
½ medium red bell pepper julienned
1 medium red onion thinly sliced
100 grams shiitake mushrooms sliced, fresh or rehydrated

Dressings & Seasonings

3 tablespoons soy sauce low-sodium preferred for healthier option
2 tablespoons rice vinegar adds a touch of tanginess
1 tablespoon honey or agave syrup if vegan
2 cloves garlic minced
½ teaspoon ground black pepper freshly ground
2 tablespoons sesame seeds toasted

Instructions

Begin by cooking the sweet potato noodles according to the package instructions. Typically, you will boil them for about 6-7 minutes until tender but chewy. Drain and rinse them under cold water to stop further cooking. Toss the noodles with 1 tablespoon of sesame oil to prevent sticking and set aside.
Heat a large skillet over medium heat. Add a splash of sesame oil and stir-fry the shiitake mushrooms for about 3-4 minutes or until they are lightly browned and fragrant. Remove from the heat and let them cool.
In a large mixing bowl, combine the noodles, baby spinach, carrots, red bell pepper, red onion, and the sautéed mushrooms.
Prepare the dressing by whisking together the soy sauce, rice vinegar, honey, minced garlic, and black pepper in a small bowl until well blended.
Pour the dressing over the noodle and vegetable mixture. Toss everything gently to ensure even distribution of the dressing.
Transfer the salad to a serving platter. Garnish with toasted sesame seeds for added texture and a nutty flavor.

Notes

For added protein, consider topping the salad with slices of tofu, grilled chicken, or boiled eggs. If you prefer a bit more heat, add a dash of Korean gochugaru or a splash of hot sauce to the dressing.

Nutrition

Calories: 290kcalCarbohydrates: 57gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 789mgPotassium: 395mgFiber: 4gSugar: 8gVitamin A: 5360IUVitamin C: 29mgCalcium: 94mgIron: 2mg

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