Jap Chae – Korean Glass Noodle with Vegetables
For this recipe the right kind of noodle is key. Look for Korean glass noodles, a sweet potato starch noodle that can be found at a well-stocked Asian Market or order them online*. They are gray and semi-translucent, dried noodles that become clear and stretchy with cooked.
3-4 tablespoons soy sauce (I use low-sodium)
2-3 tablespoons maple syrup (or sugar)
1 teaspoon toasted sesame oil
8 ounces dried Korean Glass noodles
8 ounces baby spinach
8 ounces button or cremini mushrooms, sliced
1 large carrot, julienned
5 green onions, cut into 1-inch pieces
2 cloves garlic, minced
canola oil for sautéing
toasted sesame seeds for garnish
In a small dish whisk together the soy, maple, and sesame oil. Set aside.
In a skillet wilt the spinach with a little bit of oil and a pinch of salt. Once just wilted, stir in 1/3 of the minced garlic. Remove from skillet and set aside.
Wipe out the skillet and add a bit more oil. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms until all of the liquid they release evaporates and the mushrooms begin to brown around the edges. Add 1/3 of the minced garlic and stir to combine. Remove from the skillet and set aside.
Wipe out the skillet and cook the carrots with a pinch of salt and the remaining garlic a minute or two until the carrots are just warmed through but still crisp. Add the green onions and cook an additional 60 seconds. Remove from the heat and set aside.
Bring a large pot of water to boil. Drop the dried noodles into the boiling water and cook about 8 minutes or until noodles are clear, stretchy and tender. Immediately pour into a colander to drain and rinse well with cold water. This helps improve the texture of the noodles. In a large bowl toss the sauce and vegetables with the noodles to coat. Sprinkle with sesame seeds. Serve warm or room temperature. [/recipe]
*This post contains links for reference.