JAPCHAE KOREAN GLASS NOODLES

JAPCHAE KOREAN GLASS NOODLES
JAPCHAE KOREAN GLASS NOODLES
Japchae Korean Glass Noodles with Tofu - Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal. | jessicagavin.com

INGREDIENTS
  • 1/4 cup soy sauce low sodium, or tamari
  • 2 tablespoons honey
  • 1 cup firm tofu diced, (7 ounces)
  • 8 ounces sweet potato starch noodles Assi brand
  • 4 ounces spinach fresh
  • 1 tablespoon vegetable oil
  • 1 cup yellow onion thinly sliced
  • 2 cloves garlic minced
  • 6 shiitake mushrooms stems removed and thinly sliced
  • 1/2 cup carrots shredded
  • 2 scallion stalks cut into 1-inch pieces
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon sesame see
INSTRUCTIONS
  1. In a medium-sized bowl whisk together soy sauce and honey.
  2. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
  3. Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach.
  4. Use tongs to transfer to a colander and rinse noodles under cool running water.
  5. Cut the noodles into 6-inch long pieces with scissors. Set aside.
  6. Blanch spinach in the same pot of water that you cooked the noodles for 1 minute until wilted.
  7. Drain the water and rinse under cold running water.
  8. Form spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
  9. Heat a large saute pan over medium-high heat.
  10. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes.
  11. Add scallion and saute 1 minute.
  12. Add tofu and cook 1 minute to warm (do not discard sauce).
  13. Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.


https://www.jessicagavin.com/japchae-korean-glass-noodles-tofu/
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