KC

Vegan Japchae (Sweet potato starch noodles stir fried with vegetables)

Japchae Korean sweet potato noodles is one of my favourite noodle dishes 💖💖 Each bite is packed with vegetables for a healthy gluten free meal.

 

Ingredients (serves 4):

• 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, squeeze excess water and cut into thin strips

• 2 garlic cloves, minced

• 1 tablespoons plus 2 teaspoons sugar

• 2 tablespoons plus 1 teaspoon soy sauce

• 2 tablespoons toasted sesame oil

• 1 tablespoon toasted sesame seeds

• 100g spinach, washed and drained

• 100g sweet potato starch noodles

• 2 to 3 green onions, cut crosswise into 5cm long pieces

• 1 medium onion (1 cup), sliced thinly

• 1 medium carrot (¾ cup), cut into matchsticks

• ½ red bell pepper, cut into thin strips (optional)

• ground black pepper

• kosher salt

• vegetable oil

 

Directions

Marinate the mushrooms

1. Put the shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge. Prepare the noodles and vegetables

1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.

2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Put it into a large mixing bowl.

3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

6. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.

7. Heat up the skillet and add 2 teaspoons vegetable oil. Add the mushroom mixture and stir fry for a few minutes until the the mushrooms are softened and shiny. Transfer to the noodle bowl. Mix and serve:

1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.