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 are popular in Korean cuisine. Here is my version of the dish, made vegan and gluten-free.
Prep time: 1 hour
For the sauce
yield 2 1/2 cups
1/4 cup sesame oil
1/2 cup onion, finely diced
2 tbsp fresh ginger, minced
6 cloves of garlic, sliced
1/2 cup tamari (gluten-free soy sauce)
1/2 cup water
1/4 cup mirin
1/2 cup brown sugar
1 tbsp cornstarch + 1 tbsp water
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 colour.
Now add the garlic and ginger and cook, stirring constantly for about 2 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 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
Yield: serves 4–6 people
5 oz dried glass noodles
2 tbsp canola oil
2 carrots, sliced
2 sticks of celery, sliced
1/2 head of broccoli, florets
1 cup shiitake mushrooms, sliced
2 heads of shanghai bok choy, chopped
1/2 cup edamame beans, shelled
1 1/4 cup sauce
2 spring onion, sliced
1/4 cup sesame seeds, toasted
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.
In a wok or a large frying 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!