Monday, August 8, 2022

Japchae (Korean Glass Noodles) #FarmersMarketWeek

Korean Glass Noodles combined with an assortment of stir fried vegetables in a savory sauce is the perfect as a meatless entree or as a side dish to Korean Fried Chicken.


We are celebrating Farmer's Markets this week........

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Ellen of Family Around the Table, with assistance from Christie of A Kitchen Hoor's Adventures, is hosting a week long event celebrating the bounty found at Farmer's Markets during this time of year.  Members of the Festive Foodies group will be posting recipes for this event on Monday, Wednesday and Friday this week.  

I am joining in the fun today and Friday but you will be able to find the Wednesday recipes by searching #FarmersMarketWeek on social media.

Let's take a look at the recipes being shared today.........

Monday Farmers Market Recipes

Drink Recipes

Savory Recipes

Sweet Recipes

Japchae and Chicken plate

This delicious stir fry recipe contains onions, mushrooms, carrot, and spinach all of which is in abundance when you visit the Farmer's Markets that are open in Michigan at this time of year. 

Japchae pin

I have a strong envy of those who live in areas where they can visit Farmer's Markets all year long.  Our season is short but mighty and I try to visit different markets each week.  When you next visit your Farmer's Market pick up the items you need to make this delicious dish.  You will be glad you did.


Pasta, Korean, Vegetables, Side Dishes, Meatless Entrees
Yield: 4-6 servings
Author: Wendy Klik
Japchae (Korean Glass Noodles)

Japchae (Korean Glass Noodles)

Korean Glass Noodles combined with an assortment of stir fried vegetables in a savory sauce.
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min


  • 8 oz. dry glass noodles
  • 2 t. sesame oil
  • 1 T. canola oil
  • 2 cloves garlic, minced
  • 1 sweet onion, thinly sliced
  • 5-6 Shitake mushrooms or mushrooms of choice, sliced
  • 1 carrot, grated into strips
  • 1 bunch baby spinach, roughly chopped
  • 1/4 c. soy sauce
  • 2 t. sugar
  • 1 T. sesame oil
  • sesame seeds for garnish, if desired


  1. Prepare the noodles according to package directions. Rinse under cold water, cut noodles in half, and toss with the sesame oil. Set aside.
  2. Combine the soy sauce, sugar and 1 teaspoon of sesame oil in a small bowl. Set aside.
  3. In a wok or large skillet, heat the canola oil over high heat.
  4. Add the onions and garlic and cook, stirring for a couple of minutes, until fragrant and onions are translucent.
  5. Add the mushrooms and carrots and cook until crisp tender.
  6. Stir in the noodles and spinach, toss until spinach is wilted.
  7. Add the soy sauce mixture and toss to coat.
  8. Transfer to a serving bowl and sprinkle with sesame seeds, if desired


Adapted from a recipe found at Pickled Plum

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  1. Between the fried chicken and these noodles, this sounds amazing.

  2. This sounds delicious! Love those noodles with all of the veggies.

  3. I have always wanted to try the glass noodles. You make it sound doable! I needed a dish to try it with and I think this is the one. Yum.

  4. Never had glass noodles but they definitely sound like something I'd enjoy!

  5. I have never heard of glass noodles but this totally had my mouth watering!

  6. What a delicious way to use all those yummy farmer's market foods!

  7. This looks amazing! We love japchae and now I am craving for this!

  8. I have not had glass noodles before and the sauce that cooks the noodles and veggies sounds delicious!

  9. Glass noodles are so fun. These look delicious.


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