VEGETARIAN KOREAN NOODLES (JAPCHAE)
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.
- For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.
- Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dwayne G
[email protected]I'm a vegetarian and I'm always looking for new recipes. This one is definitely a keeper!
Terran Jackson
[email protected]This recipe is a great introduction to Korean cuisine. It's easy to make and the flavors are amazing.
Mfundo Ndalo
[email protected]I love that this recipe is so versatile. You can add or subtract ingredients to suit your own taste.
Tanner Stansky
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover broccoli, carrots, and mushrooms, and they all worked great in this dish.
Charles McGill
[email protected]I followed the recipe exactly, but my japchae came out too dry. I think I should have added more water or broth.
AP Media Center
[email protected]This recipe was a bit too salty for my taste. I would recommend using less soy sauce next time.
Raja Azad
[email protected]I made this recipe for a party and it was a hit! Everyone loved it. I will definitely be making it again.
Lilly Algate
[email protected]I'm not a vegetarian, but I still really enjoyed this dish. The noodles were perfectly cooked and the sauce was flavorful and tangy.
Umar Rind
[email protected]This recipe was easy to follow and the end result was delicious! My family loved it.
Lucy McGowan
[email protected]Japchae is one of my favorite Korean dishes, and this recipe did not disappoint! The noodles were perfectly cooked and the vegetables were crisp and flavorful. I especially loved the addition of the shiitake mushrooms, which gave the dish a rich, uma