Korean glass noodle stir-fry aka as Japchae is made with bouncy glass noodles with a sweet soy dressing and veggies. Meat and egg are also added. I have used pan fried tofu as meat substitute for a vegan version. This has the perfect balance in taste and we loved the bouncy noodles.
The noodles makes it unique. It is not regular noodles. It is made with sweet potato starch and that gives the glassy look with chewy texture. The dressing is very simple with the right balance between sugar and soy sauce with a hint of garlic. Toasted sesame seeds can either be added to the sauce or topped on the noodles. As per taste preference extra sesame seeds can be added as topping too. Add some gochugaru to make a spicier version.
Once this cooks, it looks perfectly glassy.
Sautéed thin match sticks of carrots, blanched spinach, scallions, and some colorful bell peppers can be used as veggies. Mushrooms are great in this noodle stir-fry. Add sliced shitake or button mushrooms (half cup) for a rich taste. Since veggies cook at different timings, for a traditional version, each veggie is cooked separately and assembled together at the end. The veggies have to crisp tender for the best flavor. Once the prep work is done, it is quite simple to assemble and these are really loved by kids and a great one for parties too. Leftovers can be reheated and used. I guarantee that there won't be any leftovers. This is one noodle recipe that you would make it very often. We love this Korean noodle.
This is my post for the A-Z series I am doing for Blogging Marathon. Below are the links for the other recipes shared earlier in this series.
B - Bibim Guksu
E - Egyptian Kushari
F - Fideua
I am also linking this to Tasty Tuesdays, Full Plate Thursday, Wonderful Wednesday, and Thursday Favorite Things.
Sweet Potato noodles - 100g
Bell pepper (mixed color) - 3/4 cup, sliced
Onions - 1/2 cup, sliced
Carrots - 1/2 cup, thin match sticks
Tofu (firm) - 4oz
Green onions - 1, sliced
Spinach - 1.5 cup, medium packed
Sesame seeds - 1 tbsp, toasted
Salt - 1/4 tsp
Pepper - a pinch
For the sauce
Brown sugar - 1 tbsp
Soy sauce - 1.5 tsp
Pepper - 1/8 tsp
Sesame oil - 1tbsp
Garlic - 1, finely minced
Slice tofu into 1/4 inch thick slices. Pan fry the tofu on both the sides till golden brown with two tablespoons of oil and with salt and pepper. Each side may take about 3-4 minutes on medium heat. When it is cool, slice and set aside
In the same pan sauté the onions for 3 minutes and set aside.
Heat half teaspoon of oil, and sauté the carrots for 2 minutes and set aside.
Heat another half teaspoon oil and sauté the bell peppers for 3 minutes and set aside. All the veggies have to be crisp tender.
In the meantime, boil water and add the glass noodle. Cook for 6 minutes. Drain and set aside.
Blanch the spinach, rinse in cold water, chop roughly and set aside.
All the ingredients for the sauce and mix till sugar dissolves. Set aside.
To assemble: Add the noodles, tofu, and veggies in a big bowl. Drizzle the sauce. Add the green onions and sesame seeds.
Toss and serve.