Vegetable

Peanut Butter Japchae Noodles

by:
August 27, 2024
5
1 Ratings
Peanut Butter Japchae Noodles
Photo by Abby Broida
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 6
Author Notes

Fall in love with this playful twist on a Korean classic! Peanut Butter Japchae Noodles combine sweet potato glass noodles, colorful veggies, and a creamy peanut sauce for a rich, nutty bite. Tossed with bell peppers, bok choy, and mushrooms, this dish is flavorful, textured, and perfect for any occasion. Grab your chopsticks and dig in! —Abby Broida

What You'll Need
Ingredients
  • 12 ounces korean sweet potato noodles
  • 1 large carrot
  • 2 red bell peppers
  • 6 ounces baby bok choy
  • 1/2 yellow onion
  • 6 ounces beech mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 8 tablespoons soy sauce
  • 2 1/2 tablespoons maple syrup
  • 1/2 cup peanut butter
  • 1 tablespoon sriarcha
  • 1 tablespoon coconut sugar
  • 2 garlic cloves, minced
  • 1/3 cup green onion
  • chopped peanuts
  • 1 lime
Directions
  1. Cook noodles until completion and rinse with cold water.
  2. Thinly slice carrots, bell pepper, baby bok choy, onion, and mushrooms. Season with garlic powder and ground ginger.
  3. Add peppers and carrots to a large skillet over medium to high heat and cook 3/4 of the way through. Then, add onion, mushrooms, bok choy, and finish cooking until completion.
  4. Combine soy sauce, maple syrup, peanut butter, sriracha, coconut sugar, minced garlic, and whisk until smooth.
  5. Add noodles and sauce to the large skillet. Mix until evenly incorporated.
  6. Serve with green onion, crushed peanuts, and a lime wedge!
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