These Korean Noodles are inspired by the celebrated Korean noodle dish Japchae. They have classic Asian flavors with caramelized mushrooms. It's a vegetarian recipe that's satisfying and delicious.
Melt the butter and sesame oil in a large pan over medium-high heat.
Add the mushrooms and cook, without moving for 5 minutes. Toss and cook for 3 more minutes or until caramelized.
Add the red onion and garlic clove and stir to combine, cook until the onion is slightly translucent, around 3 minutes.
Add the kale and sauté until just wilted.
Reduce the heat to medium. Pour the soy sauce, rice vinegar, stock, honey and ginger and stir to combine.
Add the cooked noodles and toss so everything is well coated. Cook for 1-2 more minutes, stirring/tossing constantly, just until all ingredients are combined.
Serve topped with green onions and sesame seeds.
Notes
Ingredient NotesSoy sauce: regular or gluten-free can be used. Tamari may also be used.Add some spicy heat: add some red pepper flakes when serving.Storing leftovers
Transfer any leftover noodles to an airtight container. Store in the refridgerator for up to 3 days.
Reheat the japchae in the microwave before enjoying. The noodles will stiffen as they cool and reheating returns them to their soft, chewy consistency.
Pro TipThe secret is to cook the mushrooms until caramelized, that’s what gives this dish all the flavor! To caramelize the mushrooms cook them without stirring or moving around.