Vegetarian Jap Chae (korean Glass Noodle Stir-fry)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at korean grocery stores or most asian markets-look in the asian isl)
• 1/2 bunch fresh spinach
• 1/2 medium yellow onion, sliced into rings, cut in half
• 1 carrot, peeled cut into small match sticks
• 1/2 red bell pepper, cut into slices
• 8 -10 fresh shiitake mushrooms, sliced
• 2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
• 8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
• 2 garlic cloves, minced
• olive oil
• 4 tablespoons soy sauce
• 4 tablespoons toasted sesame oil
• sea salt
• fresh ground pepper
• 2 tablespoons sugar
• 3 tablespoons toasted sesame seeds

Recipe

• 1 boil one bundle of noodles for 5 minutes until softened and al dente in texture. drain the noodles but do not rinse. add noodles to a large bowl and cut them three times with kitchen scissors.
• 2 add 2 tablespoons each of soy sauce and sesame seed oil. toss noodles until sauce is evenly distributed and set aside.
• 3 using the same pot as the noodles, add enough water to boil spinach for 1 minute. remove spinach from water and allow to cool just enough to squeeze as much water out as possible. cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. add spinach to the noodle filled bowl.
• 4 heat a wok or large frying pan on high. add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
• 5 add onions to the bowl of noodles. repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
• 6 add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
• 7 add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
• 8 stir-fry everything for 2-3 minutes and turn off heat. gently add tofu and transfer noodles to a large serving platter.
• 9 sprinkle toasted sesame seeds on top.
• 10 serve warm or cold. enjoy!.