Crispy and Spicy Bean Sprout and Glass Noodle Stir-fry (One-Pan Japchae)
Easy One-Pan Bean Sprout and Glass Noodle Stir-fry Recipe
Enjoy the delightful crunch of bean sprouts combined with chewy glass noodles! I’ll show you how to make a super simple one-pan stir-fry featuring bean sprouts and glass noodles, seasoned with a savory and spicy sauce that will awaken your appetite. It’s a guaranteed crowd-pleaser that’s perfect for a quick meal or a delicious snack.
Main Ingredients
- 200g glass noodles
- 1/2 onion
- 100g oyster mushrooms
- 3 sheets of square fish cake (eomuk)
- 100g soybean sprouts
- 10 perilla leaves
- 1/2 red chili pepper (or red bell pepper)
- 1 green chili pepper
Seasoning Ingredients
- 5 Tbsp cooking oil
- 1/4 green onion (chopped)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp oligodang (corn syrup)
- 1/2 cup water (100ml)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
- 5 Tbsp cooking oil
- 1/4 green onion (chopped)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp oligodang (corn syrup)
- 1/2 cup water (100ml)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, soak the glass noodles in lukewarm water for about 30 minutes until softened. This helps them cook more quickly and become tender. After soaking, rinse them thoroughly under running water and drain completely before use.
Step 2
Prepare the ingredients: slice the onion thinly, tear the oyster mushrooms into bite-sized pieces, and cut the square fish cakes into bite-sized strips. Stack and thinly slice the perilla leaves. Remove the seeds from the red and green chili peppers and chop them finely. (Adjust the spiciness by modifying the amount of chili peppers.)
Step 3
Heat a large pan over medium-low heat. Add 5 tablespoons of cooking oil, the chopped green onion, 1 tablespoon of minced garlic, and 1 tablespoon of gochugaru. Stir-fry gently until fragrant and the ingredients are lightly browned, creating a chili oil base. This step adds a deep flavor to the stir-fry.
Step 4
Add the sliced onion to the pan and stir-fry until it becomes translucent. The natural sweetness of the onion will enhance the overall flavor of the dish.
Step 5
Once the onion turns translucent, add the oyster mushrooms and square fish cakes. Stir-fry for about 2-3 minutes until they are slightly softened.
Step 6
Now, add the soaked glass noodles to the pan, followed by 1/2 cup (100ml) of water. The water will help cook the noodles and allow the sauce to be absorbed.
Step 7
Gently mix everything together to ensure the noodles don’t stick and all ingredients are evenly coated with the sauce. Continue to mix as the noodles loosen up.
Step 8
Pour in 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 2 tablespoons of plum extract, and 2 tablespoons of oligodang. Stir well to combine the sauce. Now, add the soybean sprouts for their delightful crunch and mix them with the sauce.
Step 9
Stir-fry on high heat for only 2-3 minutes. Avoid overcooking, as this can make the bean sprouts soggy. The key is to keep them nice and crisp.
Step 10
When the bean sprouts are just cooked, add the thinly sliced perilla leaves, chopped red chili pepper, and green chili pepper. Stir-fry quickly over high heat just to combine. It’s best to finish while the vegetables are still fresh and slightly crisp.
Step 11
Turn off the heat and drizzle with 1 tablespoon of sesame oil. This adds a wonderful nutty aroma and a glossy finish to the dish.
Step 12
Finally, sprinkle with toasted sesame seeds for a beautiful presentation and extra flavor. Your delicious Bean Sprout and Glass Noodle Stir-fry is ready to be enjoyed!
