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Prep time
15 minutes
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Cook time
20 minutes
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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
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Ingredients
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12 ounces
korean sweet potato noodles
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1
large carrot
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2
red bell peppers
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6 ounces
baby bok choy
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1/2
yellow onion
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6 ounces
beech mushrooms
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1 teaspoon
garlic powder
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1 teaspoon
ground ginger
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8 tablespoons
soy sauce
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2 1/2 tablespoons
maple syrup
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1/2 cup
peanut butter
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1 tablespoon
sriarcha
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1 tablespoon
coconut sugar
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2
garlic cloves, minced
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1/3 cup
green onion
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chopped peanuts
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1
lime
Directions
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Cook noodles until completion and rinse with cold water.
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Thinly slice carrots, bell pepper, baby bok choy, onion, and mushrooms. Season with garlic powder and ground ginger.
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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.
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Combine soy sauce, maple syrup, peanut butter, sriracha, coconut sugar, minced garlic, and whisk until smooth.
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Add noodles and sauce to the large skillet. Mix until evenly incorporated.
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Serve with green onion, crushed peanuts, and a lime wedge!
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