Korean Glass Noodle And Vegetable Stir-Fry (Japchae)

  • Korean Glass Noodle and Vegetable Stir-Fry (Japchae).

    Korean Glass Noodle and Vegetable Stir-Fry (Japchae). Stacy Zarin Goldberg for The Washington Post

 
Posted8/14/2019 6:00 AM

1 pound Korean glass/cellophane noodles (dangmyeon)

2 tablespoons toasted sesame oil, plus more for drizzling

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

¼ cup liquid aminos or coconut aminos, or more as needed (may substitute low-sodium soy sauce plus 1 tablespoon honey or agave nectar)

1 tablespoon roasted sesame seeds

4 large garlic cloves, finely chopped

2 tablespoons extra-virgin olive oil

4 ounces cremini mushrooms, trimmed and sliced (1½ cups)

1 small onion, finely chopped (2/3 cup)

3 bell peppers, preferably a mix of red, yellow and orange, stemmed, seeded and thinly sliced (3¾ cups)

1 large carrot, scrubbed, trimmed and cut into 1-inch matchsticks (1½ cups)

2 cups green beans, trimmed and halved lengthwise

1 cup snow peas, halved lengthwise

½ cup thawed frozen edamame or peas

3 cups baby spinach leaves

Sriracha, for serving (optional)

                                                                                                                                                                                                                       
 

Cook the noodles according to the package directions. Drain and drizzle with a little sesame oil.

In a small bowl, whisk together the aminos, sesame seeds and half the garlic.

In a large wok or wide, deep skillet over high heat, heat 1 tablespoon of the sesame oil and 1 tablespoon of the olive oil. Add the mushrooms, onion and the remaining garlic and cook, stirring constantly, until browned and softened, about 4 minutes. Transfer the mushroom mixture to a plate and drizzle with a bit of sesame oil.

Add the remaining 1 tablespoon of the sesame oil and 1 tablespoon of the olive oil to the wok and add the bell peppers and carrot. Cook, stirring constantly, until the vegetables start to soften, about 2 minutes. Add the green beans, snow peas and edamame and cook until all the vegetables are just barely cooked through, about 2 minutes.

Add the reserved sesame-garlic sauce, the noodles and spinach and stir-fry just until the greens wilt, 30 seconds. Taste, and add more aminos or soy sauce if desired. Serve hot or at room temperature, with Sriracha for drizzling if desired.

                                                                                                                                                                                                                       
 

Serves 6 to 8

The nutritional information is based on 8 servings.

Calories: 470; Total Fat: 9 g; Saturated Fat: 1.5 g; Trans Fat: 0 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 4.5 g; Sodium: 180 mg; Carbohydrates: 90 g; Dietary Fiber: 14 g; Sugars: 4 g; Protein: 12 g.

Adapted from "The Kimchi Chronicles" by Marja Vongerichten (Rodale, 2011).

0 Comments
                                                                                                                                                                                                                       
 
Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.