Fried sweet potato noodles
28th March 2014

Fried sweet potato noodles

By Kurt Photography by Kurt

Here is my take on the traditional Korean noodle dish Japchae. It’s a beautifully light noodle dish with a wonderful sweet and salty flavour. The noodles are made from sweet potato starch which is a great alternative to the usually wheat or rice based noodle. The semi-transparent appearance and slightly chewy texture off the noodle make a great base for a multitude of toppings. Everything in the dish should be cooked separately before combining,  it takes a bit of preparation but persevere it’s well worth it in the end.


2 - 3 servings
  • --
  • 150g thinly sliced beef
  • 150g Japchae Noodles (Dangmyeon)
  • 5 dried shiitake
  • 1/2 onion sliced
  • 1/2 carrot julienned
  • 1/2 bunch spinach
  • 1/2 chilli sliced finely (optional)
  • Beef marinade
  • 150g thinly sliced beef
  • 2 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 tsp Garlic finely chopped
  • 1 tsp Sesame oil
  • Pepper to taste
  • Shiitake marinade
  • 2 tbsp Soy sauce
  • 1/2 tbsp Garlic finely chopped
  • 1/2 tbsp Sugar
  • Sauce
  • 1 tbsp Soy sauce
  • 1/2 tbsp Sugar
  • 1/2 tsp sesame oil
  • Pepper to taste


    • --
    • 1. Place the shitake mushrooms in a bowl of water, soak until soft, slice and place in the shitake marinade mixture.
    • 2. Mix together the ingredients for the beef marinade and place the beef in the mixture, set aside.
    • 3. In a large pan fry the onion, carrots and spinach in that order, season with pepper and salt, remove from pan and set aside.
    • 4. Soak the noodles in boiling water for few minutes until the noodles are soft.
    • 5. Remove the mushrooms from the marinade and fry then set aside.
    • 6. Remove the beef from the marinade and fry then set aside.
    • 7. Remove the noodles from the water and place into the same pan, add the beef and shitake and a little sesame oil, then fry on a medium heat for a couple of minutes.
    • 8. Remove the pan from the heat and mix in the vegetables and sauce.
    • 9. Place mixture on a serving plate, top with slices of chilli if you dare.

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