Korean Glass Noodle And Vegetable Stir-Fry (Japchae)

Korean Glass Noodle and Vegetable Stir-Fry (Japchae) - The Washington Post

2022-05-14 00:26:21 By : Ms. Amanda Zhang

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

This dish can be easily adapted to include your favorite vegetables. As with many stir-fries, it requires a good bit of chopping up front, but then comes together quickly. Glass noodles (a.k.a. cellophane or dangmyeon) can be found in Asian supermarkets and in many well-stocked grocery stores. If you can’t find them, use thin rice vermicelli or any other favorite noodle.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

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 mushroom mixture, the reserved aminos mixture, 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.

CORRECTION: A previous version of this recipe mistakenly omitted instruction for when to add the reserved aminos mixture to the stir-fry. This version has been corrected.

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

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