Name: Stir-fried sweet potato noodles with tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gm sweet potato starch noodles (see note); 60 ml (¼ cup) sesame oil; 1 tbsp finely grated ginger; 2 garlic cloves, finely grated; 600 gm (about ⅓) Chinese cabbage, coarsely chopped; 200 gm mixed Asian mushrooms, such as shiitake, oyster and black fungi, sliced; 200 gm medium-firm tofu, sliced; 125 ml (½ cup) soy sauce; 60 ml (¼ cup) Shaoxing wine; Thai basil leaves, spring onion and chopped roasted peanuts, to serve

Japchae is a simple Korean street food that can be served either hot or cold, with or without meat. In this version, we’ve used tofu for a quick vegetarian option, but feel free to include your favourite proteins and vegetables.

Ingredients

500 gm sweet potato starch noodles (see note)

60 ml (¼ cup) sesame oil

1 tbsp finely grated ginger

2 garlic cloves, finely grated

600 gm (about ⅓) Chinese cabbage, coarsely chopped

200 gm mixed Asian mushrooms, such as shiitake, oyster and black fungi, sliced

200 gm medium-firm tofu, sliced

125 ml (½ cup) soy sauce

60 ml (¼ cup) Shaoxing wine

Thai basil leaves, spring onion and chopped roasted peanuts, to serve

Method

1.Cook noodles in a large saucepan of boiling water until just tender (2-4 minutes). Drain and set aside.

2.Heat 2 tbsp oil in a wok over high heat and stir-fry ginger, garlic, cabbage and mushroom until tender (2-3 minutes). Remove from wok and set aside. Heat remaining oil in wok, add tofu and fry, turning until golden and crisp at the edges (3-4 minutes). Add soy sauce, Shaoxing wine and stir occasionally until reduced by half (3-5 minutes). Add noodles, and cabbage mushroom mixture to wok, season to taste with freshly ground pepper and toss to warm through (1-2 minutes).

3.Serve noodles topped with Thai basil leaves, spring onion and peanuts.

Sweet potato starch noodles (japchae) are available from Asian supermarkets
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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