Stir-Fry Vegetable Glass Noodles
Glass noodles are chewier, more elastic, glass like translucent and are made from potato starch. It is used as a main ingredient for the Korean popular dish "Japchae," which means, mixed vegetables. They are many variations using different ingredients you can experiment with.
Add your favorite meats, seafood or vegetables to create an amazing stir-fried vegan meals. Serve it as a side dish or appetizer. This is great for a gluten free diet.
Ingredients:
150 grams (5.3 0z) glass noodles or dried Potato Starch Noodles
1/4 cup chopped mushrooms
1 tbsp sesame oil
1 tbsp vegetable oil
1 cloves garlic, finely chopped
1 tsp fresh minced ginger
1/4 cup chopped red onions or green onions
1/2 cup julienne cut orange or red bell pepper
200 g napa cabagge, spinach or bok choy roughly chopped
Salt and pepper to taste
Sauce:
2 tbsp tamari soy sauce
1 tbsp mirin
1 tbsp brown sugar
1 tsp minced garlic
1 tsp roasted sesame seeds to sprinkle (optional)
extra sesame oil for drizzling
Method:
Combine all the sauce ingredients in a bowl. Mix well until sugar dissolved. Set aside.
Bring a pot of water to boil, and cook the noodles according to the package directions for about 6- 5 minutes, until cooked and translucent. Drain and rinse in cold water. Set aside.
Heat sesame oil with the vegetable oil in a preheated wok or pan. Fry the garlic, onions, ginger and spring onion in the heated oil for 3 minutes over medium heat, stirring regularly. Add the mushrooms and bell pepper and stir-fry for 1 minute. Remove from the pan. Set aside. In the same pan, stir fry the napa cabbage or bok choy for a minute as well. Set aside.
Add the noodles in the same wok or pan, stir-fry over medium heat for 2 minutes until translucent and a bit sticky. Add the vegetables and sauce mixture, stir-fry for 6-8 minutes until well coat and combined. Drizzle with sesame oil and stirring regularly for 1 minute. Season with salt and pepper. Cook on low heat for 2 minutes. Sprinkle with sesame seeds. Serve hot.
Add your favorite meats, seafood or vegetables to create an amazing stir-fried vegan meals. Serve it as a side dish or appetizer. This is great for a gluten free diet.
Ingredients:
150 grams (5.3 0z) glass noodles or dried Potato Starch Noodles
1/4 cup chopped mushrooms
1 tbsp sesame oil
1 tbsp vegetable oil
1 cloves garlic, finely chopped
1 tsp fresh minced ginger
1/4 cup chopped red onions or green onions
1/2 cup julienne cut orange or red bell pepper
200 g napa cabagge, spinach or bok choy roughly chopped
Salt and pepper to taste
Sauce:
2 tbsp tamari soy sauce
1 tbsp mirin
1 tbsp brown sugar
1 tsp minced garlic
1 tsp roasted sesame seeds to sprinkle (optional)
extra sesame oil for drizzling
Method:
Combine all the sauce ingredients in a bowl. Mix well until sugar dissolved. Set aside.
Bring a pot of water to boil, and cook the noodles according to the package directions for about 6- 5 minutes, until cooked and translucent. Drain and rinse in cold water. Set aside.
Heat sesame oil with the vegetable oil in a preheated wok or pan. Fry the garlic, onions, ginger and spring onion in the heated oil for 3 minutes over medium heat, stirring regularly. Add the mushrooms and bell pepper and stir-fry for 1 minute. Remove from the pan. Set aside. In the same pan, stir fry the napa cabbage or bok choy for a minute as well. Set aside.
Add the noodles in the same wok or pan, stir-fry over medium heat for 2 minutes until translucent and a bit sticky. Add the vegetables and sauce mixture, stir-fry for 6-8 minutes until well coat and combined. Drizzle with sesame oil and stirring regularly for 1 minute. Season with salt and pepper. Cook on low heat for 2 minutes. Sprinkle with sesame seeds. Serve hot.
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