Korean Glass Noodle Stir Fry (Japchae)
A must-make recipe!
My culinary adventure goes deeper with today’s recipe for Korean Glass Noodle Stir fry, also known as Japchae. 😄 🍜
This recipe is great for those looking to add some Asian flavors to their meal prep routine or at least to be familiar with this delicious dish. It's easy to make, packed with flavor, and can be customized to fit your preferences.
This dish perfectly fits as a meal during a working week and is a great option for summertime parties. 😊
Glass noodles, also known as dangmyeon or cellophane noodles, are a staple in Korean cuisine. When cooked, these transparent noodles, made from sweet potato starch, have a chewy and slippery texture.
They are low in calories and carbs, making them a great alternative to traditional wheat-based noodles. And yes, they are naturally gluten-free!
To start this dish, you will need 8 ounces of glass noodles. You can find these at any Azian grocery store. 😊 I bought Chung Jung One Korean Sweet Potato Glass Noodle on Amazon.
While you can play with ingredients, these noodles are the star of the meal. So, stick with them.
There are recipes I try and let go or exist… but Japchae is on my meal prep routine from now on.
Good news!
Starting today, you can benefit from weekly meal plans with a grocery list that will cost $7 monthly. You will receive 20 new recipes per month or 5 recipes per week to rotate and include in your eating routine.
Stir pasta (noodles) well when first put into the boiling water so it won’t stick to itself or the pan.
Korean Glass Noodle Stir Fry (Japchae)
Serves 4
Prep time: 25 minutes
📝 Ingredients:
8 oz Cellophane Noodles (Korean glass noodles)
3 tbsps Vegetable Oil
1/2 Yellow Onion (sliced)
2 Garlic Cloves (minced)
1 Red Bell Pepper (sliced)
1 Yellow Bell Pepper (sliced)
1 Carrot (medium, julienned ⅛ inch thick)
5 Shiitake Mushrooms (large, sliced ⅓ inch thick)
Sea Salt & Black Pepper (to taste)
6 oz Green Cabbage (chopped )
1/4 cup Soy Sauce
2 tsp Sesame Oil
2 tbsps Rice Wine Vinegar
2 tbsps Mirin
1 tbsp Maple Syrup
1 tbsp Toasted Sesame Seeds
2 stalks Green Onion (chopped, for garnish, optional)
📝 Instructions:
Cook the glass noodles according to the instructions (don't overcook them). Drain the water and transfer the hot noodles to a large bowl.
In a small mixing bowl, pour soy sauce, sesame oil, mirin, rice vinegar, and maple syrup. Add hot noodles to flavor and absorb the sauce.
Add oil to a frying pan over medium heat. Once the pan is hot, add onion, garlic, and mushrooms and stir fry for 2 minutes until fragrant. If needed, add water to prevent sticking.
Add carrot, bell pepper, and cabbage. Season with salt and pepper and stir fry for 1-2 minutes until the veggies slightly soften. Don't overcook: they should stay crisp.
Add the seasoned glass noodles to the pan. Toss everything together and sprinkle with sesame seeds and green onion.
Substitutions: Replace mushrooms with a medium eggplant, chopped into long chunks.
Leftovers: Store in an airtight container in the fridge for 3 days.
Thank you for cooking my recipes.😊
xoxo Irina
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