Korean Japchae with Glass Noodles and Crispy Tofu


Summer is here! I like to prepare easy meals in the summer months so I am sharing this recipe with you.  Give this dish a whirl and let me know what you think.  It made with glass noodles, also known as Japchae.

So what are glass noodles?  I didn’t know the answer to that question, either.  Japchae is a sweet potato starch (“glass noodle”) stir fry.  Your average take out Japchae is full of added sugars and preservatives and hidden premade sauces.  This recipe is on the healthy side and contains a lot of protein, vitamins K, A, and B6.  Really good for you.  The recipe contains no meat, but feel free to marinade your favorite meat adding it to the stir fry.  Calories contained in this tasty dish are 445, fat 36 grams, carbohydrates 117 grams and 29 grams of protein.  

You will need the following ingredients:

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Step 1: Place a large pot of salted water on to boil for the glass noodles.  (About 10 minutes before you put the noodles in the boiling water, soak them in hot tap water and then remove them cutting them in half using scissors before placing in hot boiling water to cook.)  Next, thinly slice the carrot and scallions (keeping the white and green separate).

Peel and mince 2 cloves of garlic.  To make the sauce, add tamari, rice vinegar, Worcestershire powder, and 1 tablespoon of Sesame oil to a medium bowl and whisk the tamari mixture until it is combined well.

Step 2:  Drain the tofu, wrap in paper towel and squeeze extra liquid out.  Crumble tofu with your hands into a medium bowl.  Place a large nonstick skillet over medium-high heat and add 2 tablespoons of sesame oil.  Once the skillet is hot, add minced garlic, crumbled tofu and a good pinch of salt.  Cook tofu, stirring until browned and crispy in places.  Transfer the crispy tofu to a plate.

Step 3:  Once the water is boiling add the glass noodles and stir.  Cook until noodles are tender (3 to 5 minutes).  Drain and rinse noodles with cool water to stop the cooking process. Toss with 1 teaspoon of vegetable oil to prevent sticking. (Really helps)

Step 4:  Return the same large nonstick skillet to medium-high heat, adding 1 tablespoon of vegetable oil.  Add the sliced carrots, scallion whites, snow peas and spinach.  Cook, stirring until the vegetables are crisp-tender.  (3 to 5 minutes).

Step 5:  Transfer the glass noodles to the skillet with the vegetables and cook until heated through.  (2 to 3 Minutes).  Add half of the tamari mixture and toss well to combine and season with salt.

Step 6:  Divide the Japchae between plates and top with crispy tofu. Drizzle the bowls with more tamari mixture and sprinkle with scallion greens and black sesame seeds.

Sit back and enjoy the different taste of vegetables swirling on your taste buds!

This recipe took about 30 minutes to make.  Save time by having all the vegetables cut and spices ready before actual cook time.






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