• chefalisonbiebs

Glass Noodle Stir Fry

Japchae is a savoury and slightly sweet dish of stir-fried glass noodles (made from sweet potato starch) and vegetables that is popular in Korean cuisine. Here is my version of the dish, made vegan and gluten free.

Prep time: 15 minutes

Cook time: 15 minutes

For the sauce: yield 600ml

1/4 Cup Sesame Oil

125g Onion, finely diced

50g Fresh Ginger, minced

35g Garlic, minced

1/2 Cup Tamari - GF soy sauce

1/2 Cup Water

1/4 Cup Mirin

1/2 Cup Brown Sugar

1 Tbsp Cornstarch + 1 Tbsp water

  1. In a small sauce pot heat the sesame oil on medium high heat. Add the onions and cook, stirring often, until they are soft but not taking on any colour. Now add the garlic and ginger and cook, stirring constantly for about two minutes then add the rest of the ingredients. Bring the mixture to a boil, while you are waiting for it to boil, in a small bowl make a slurry with the cornstarch and water. Once the sauce boils, whisk in the slurry, cook for one minute and remove the sauce from the heat. Store the sauce in the refrigerator, it will keep for up to two weeks.

For the Japchae: serves 2 - 4

150g Dried Glass Noodles

2 Tbsp Canola Oil

100g Carrot, sliced

100g Celery, sliced

100g Broccoli, florets

100g Shiitake Mushrooms, sliced

100g Shanghai Bok Choy, chopped

80g Edamame Beans, shelled

1+1/4 Cup Sauce

20g Spring Onion, sliced

10g Sesame Seeds, toasted

  1. Fill a large pot with water, bring it to a boil, add the glass noodles and cook for ten minutes. Strain the noodles, rinse them under cold water, let drain and set aside. The noodles are very long so I also like to cut them a few times with kitchen shears.

  2. In a wok or a large fry pan, heat the canola oil on medium high heat. Add the carrot, celery, broccoli, shiitake mushrooms, bok choy, edamame beans and sauté, stirring constantly, for about five minutes or until the vegetables are soft and start to brown a bit. Add the sauce and the cooked noodles, stir until it starts to bubble, the noodles should now be heated through. Serve in a bowl and sprinkle with toasted sesame seeds and sliced spring onion, enjoy!

©ChefAlisonBiebs

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