• 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 are popular in Korean cuisine. Here is my version of the dish, made vegan and gluten-free.

Yield: Serves 4–6 people; 2 ½ cups sauce

Preparation time: 1 hour

Cook time: 1 hour

For the 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

  • 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

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

1 ¼ cup sauce

2 spring onions, sliced

¼ 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, 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, the noodles should now be heated through.

  • Serve in a bowl and sprinkle with toasted sesame seeds and sliced spring onion, enjoy!