Japchae (Gluten-Free Korean Glass Noodles)
Korean japchae (or chapchae) glass noodles are one of my fave dishes and super easy to prepare. The beauty of these noodles is that the sauce, a combination of soy sauce, sugar, and sesame oil gets tossed into the noodles after they're done boiling and vegetables are sauteed. Simple to prepare, super delicious, and healthy. Since my version is meatless, this dish is vegetarian and vegan.
- 1 300 gram package Sweet Potato Starch vermicelli noodles (Dangmyun)
- 1 bunch spinach (washed)
- 1 medium carrot (cut into matchstick thin strips)
- 1 medium onion (thinly sliced)
- 1 package mushrooms (thinly sliced)
- 3 cloves garlic (minced)
- 7 green onions (finely sliced)
- Gluten free Tamari sauce
- Sesame oil
- Corn or vegetable oil
- 2 tablespoon sugar
- 1 teaspoon Black pepper
- Sesame seeds (Japanese chili peppers (nanami togarashi) for garnish (optional))
Boil package of noodles in boiling water in a large pot for 3 to 5 minutes, or until noodles are soft. Drain and put in a large bowl.
Cut the noodles several times with scissors. Mix together 1 tablespoon tamari soy sauce and 1 tablespoon sesame oil and pour over noodles. Mix and set aside.
In a non-stick pan on medium heat, add 1 teaspoon canola oil and add onions. Stir until onions is translucent. Add carrots to onions and stir to cook for 1 minute or until carrots are soft. Add onions and carrots to bowl of noodles.
Return pan to heat. Add another 1 teaspoon of canola oil and add mushrooms. Stir and cook for a few minutes or until mushrooms are soft. Add to bowl of noodles. Return pan to heat. Add another 1/2 teaspoon of oil and add spinach. Cook until wilted. Add to bowl of noodles.
Return pan to heat. Add another ½ teaspoon of canola oil and add green onions and garlic. Stir and cook for 1 minute and add to bowl of noodles.
In a small bowl, mix together 2 tablespoons tamari soy sauce, 2 tablespoons sugar, 2 tablespoons sesame oil and 1 teaspoon pepper. Pour over noodles and vegetables and stir together. Garnish with sesame seeds and Japanese chili peppers if using. Serve with kimchi.
Nanami Togarashi is a blend of chili peppers, orange peel, black sesame seed, white sesame seed, Japanese pepper, ginger, seaweed. A delicious spice to add some heat to soups, stir fries, noodles, etc. Adapted from Maangchi