Shrimp Japchae

This easy recipe for Korean glass noodles is full of shrimp and big, bold flavors. You can eat it as a main or as a side, and your whole family will love it!

Course Main Dish

Cuisine Korean

Keyword grilled buffalo shrimp, shrimp japchae

Prep Time 5

Cook Time 15

Servings servings

Calories 391kcal

Author Nicole Johnson

Ingredients

16 large shrimp peeled and deveined
2 tablespoons avocado oil
1 teaspoon sesame oil
7 ounces Korean glass noodles
1 red bell pepper sliced
10 medium shiitake mushrooms sliced
1 medium yellow onion sliced
1 cup matchstick carrots

Sauce

3 tablespoons Korean Sweet Soy Sauce
2 teaspoons soy sauce
2 teaspoons mirin
1 teaspoon sesame oil

Instructions

Put a pot of water on to boil. Place the noodles in the pot, stir frequently, and boil according to package directions. Rinse in cool water when done.
While the pasta water is coming to a boil, prep your other ingredients and mix up the sauce in a separate bowl and set aside.
In a large wok or non-stick skillet, put 1 tablespoon of oil and 1/2 teaspoon of sesame oil into the pan over high heat.
Stir fry the bell pepper, mushrooms, onions, and carrots until they are tender and crisp. Remove and set aside.
If necessary, add a little more oil to the pan. Add the shrimp. Stir fry for 2-3 minutes, until pink and the interior is opaque.
Add the vegetables back to the pan with the shrimp, and add the drained glass noodles with the remaining avocado oil and sesame oil.
Stir fry for 1-2 minutes until hot, and then add in the sauce. Continue stirring until the liquid is absorbed into the noodles.

Nutrition