Soak the glass noodles in hot water according to the packet instructions, then drain them well.
Clean the shiitake mushrooms, cut the carrots into thin sticks and halve the pak choi lengthways.
Heat the sesame oil in a large frying pan and fry the shiitake mushrooms over a high heat until browned.
Add the carrots and pak choi and stir-fry briefly so the veg softens but still has some bite.
Pour in the soy sauce and carefully fold in the glass noodles until they've soaked up the sauce.
Divide the japchae between bowls and finish by sprinkling with sesame seeds.
Good to know
Japchae is one of those dishes that taste like something special without much effort. Warm, savoury and just right when you want something easy but not boring.
Swaps
Shiitake → chestnut mushrooms (milder, similar fibre content). Pak choi → broccoli (more vitamin C and fibre). Sesame oil → olive oil (more monounsaturated fats). Glass noodles → brown rice noodles (usually more fibre).
Allergens
Contains soya and sesame. Suitable for children if the soy sauce is used sparingly, and fine in pregnancy as long as the veg is fresh and handled cleanly. Contains: gluten (soy sauce).
