Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)
Ready In: 35 mins
Yields: 2-3 as a main dish
Ingredients
- 1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
- 1⁄2 bunch fresh spinach
- 1⁄2 medium yellow onion, sliced into rings, cut in half
- 1 carrot, peeled cut into small match sticks
- 1⁄2 red bell pepper, cut into slices
- 8 -10 fresh shiitake mushrooms, sliced
- 2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
- 8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
- 2 garlic cloves, minced
- olive oil
- 4 tablespoons soy sauce
- 4 tablespoons toasted sesame oil
- sea salt
- fresh ground pepper
- 2 tablespoons sugar
- 3 tablespoons toasted sesame seeds
Directions
- Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
- Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
- Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
- Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
- Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
- Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
- Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
- Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
- Sprinkle toasted sesame seeds on top.
- Serve warm or cold. Enjoy!.
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