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Glass Noodle Stir-fry

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


Chef notes:

Add kimchi to garnish the final dish.

Try adding shaved beef or chicken to the stir-fry.


Yield: Serves 4–6; 2 ½ cups sauce

Preparation time: 1 hour

Cook time: 1 hour


Sauce

¼ cup sesame oil

½ cup onion, finely diced

2 tbsp fresh ginger, minced

6 cloves of garlic, sliced

½ cup tamari (gluten-free soy sauce)

½ cup water

¼ cup mirin

½ cup brown sugar

1 tbsp cornstarch + 1 tbsp water


Stir-fry

5 oz dried glass noodles

2 tbsp canola oil

2 carrots, sliced

2 sticks of celery, sliced

½ head of broccoli, florets

1 cup shiitake mushrooms, sliced

2 heads of shanghai bok choy, chopped

½ cup edamame beans shelled

1¼ cup sauce

2 spring onions, sliced

¼ cup sesame seeds, toasted


For the sauce

  • In a small saucepot heat the sesame oil on medium-high heat.

  • Add the onions and cook, stirring often, until they are soft but not taking on any color.

  • Next, add the garlic and ginger and cook, stirring constantly for about 2 minutes.

  • Add the rest of the ingredients and 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 1 minute and remove the sauce from the heat.

  • Store the sauce in the refrigerator, it will keep for up to two weeks.

For the stir-fry

  • 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, drain, and set aside. The noodles are very long so I also like to cut them a few times with kitchen shears.

  • Heat the canola oil in a wok or a large frying pan on medium-high heat.

  • Add the carrot, celery, broccoli, shiitake mushrooms, bok choy, and 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, and stir until it starts to bubble.

  • Turn off the heat and serve in a bowl with a sprinkle of toasted sesame seeds and sliced spring onion, enjoy!

©chefalisonbiebs

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