Ingredients
- 6 Ounces Sweet Potato Starch Noodles
- 2 Tbs Avocado Oil
- 1/4 cup Low Sodium Tamari
- 2 Tbs Sesame Seed Oil
- 1 tsp Korean Fermented Chili Paste Concentrate
- 1/2 tsp Korean Chile Flakes
- 2 tbsp Brown Sugar
- 1 tbs Rice Vinegar
- 1 tbsp Sesame seeds
Recipe Description
Japchae Noodles makes a hearty meal option when combined with vegetables and tofu. Whipping them in Instant pot is quick and easy. These Japchae noodles are loaded with tons of flavors. Every bite of these luscious, and chewy texture noodles make you want to have more. You will instantly become a fan of this Japchae recipe, which takes very little effort to bring together.
Recipe Directions
Prep work Instructions
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Sweet Potato starch noodle come in long u-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of instant Pot.
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Chop all the colorful vegetable into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together really fast.
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Squeeze all the water out from the tofu, cubed and keep it aside.
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Mix all the sauce ingredients in a small bowl, whisk them all together and keep it side.
5. Combine the sesame oil and chili flakes for topping and keep it aside
