This vegetable-heavy noodle stir-fry is a traditional janchi, or party dish for Korean celebrations and family gatherings. I like to make it for a big group of people because it does require a bit of time to make. You have to prepare each of the vegetables separately, so each is perfectly cooked, and as a result, the flavors are delicious and pure. Slinky sweet potato noodles—called dang myeon, shown—are especially springy and fun to eat, and leftovers can be easily warmed up in a frying pan: The fat and cloudy coldnoodles return to their glossy luster when they’re kissed by the heat.
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