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hannah__chia

HANNAH CHE plant-based food and recipes ✞/vegan/runner/writer/pianist personal @hannah.che ✎ [email protected] ⇣ recipes http://hannahchia.com/
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@hannah__chia - HANNAH CHE | japchae— korean stir-fried glass noodles. clingy, chewy noodles tossed with stir-fried vegetables and shiitake mushrooms, fragrant with garlic and sesame oil. still one of my favorites dishes. .
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Korean Stir-Fried Glass Noodles (Japchae)
 4 oz Korean sweet potato starch noodles
 5 oz (about one small bunch) spinach, washed and drained
 3 oz extra-firm tofu
 ½ medium onion, thinly sliced
 ½ red bell pepper, thinly sliced
 1 carrot, cut into matchsticks
 3 stalks green onions, cut into 1 inch lengthwise strips
 4 shiitake mushrooms, sliced thinly
 2 cloves garlic, finely minced
 3 tbsp soy sauce or tamari (for gluten-free)
 1 tbsp sugar
 2 tbsp sesame oil
 1 tbsp toasted sesame seeds, for garnish
 salt and pepper to taste
Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Drain and rinse in cold water, then cut in half with scissors.
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For the spinach, blanch in a separate pot (bring water to a boil and throw in spinach for one minute until wilted), then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times.
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In a nonstick pan, cook the tofu until browned on both sides, then remove from pan.
Next, sauté the onion, mushroom, bell pepper, and carrot together for 2 minutes until softened, then add in green onions and cook for another minute.
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Finally, add in the noodles to the pan, the minced garlic, soy sauce, sugar, and sesame oil. Taste and add salt as desired. Toss until well combined, and sprinkle with the sesame seeds. Serve warm.
Japchae— korean stir-fried glass noodles. clingy, chewy noodles tossed with stir-fried vegetables and shiitake mushrooms, fragrant with garlic and sesame oil. still one of my favorites dishes. .
.
.
.
korean stir-fried glass noodles (japchae)
4 oz korean sweet potato starch noodles
5 oz (about one small bunch) spinach, washed and drained
3 oz extra-firm tofu
½ medium onion, thinly sliced
½ red bell pepper, thinly sliced
1 carrot, cut into matchsticks
3 stalks green onions, cut into 1 inch lengthwise strips
4 shiitake mushrooms, sliced thinly
2 cloves garlic, finely minced
3 tbsp soy sauce or tamari (for gluten-free)
1 tbsp sugar
2 tbsp sesame oil
1 tbsp toasted sesame seeds, for garnish
salt and pepper to taste
bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. drain and rinse in cold water, then cut in half with scissors.

for the spinach, blanch in a separate p*t (bring water to a boil and throw in spinach for one minute until wilted), then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times.

in a nonstick pan, cook the tofu until browned on both sides, then remove from pan.
next, sauté the onion, mushroom, bell pepper, and carrot together for 2 minutes until softened, then add in green onions and cook for another minute.

finally, add in the noodles to the pan, the minced garlic, soy sauce, sugar, and sesame oil. taste and add salt as desired. toss until well combined, and sprinkle with the sesame seeds. serve warm.
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