Japchae Glass Noodles
These miraculous noodles take 8 minutes to make, they’re paleo, gluten free and delicious!
Korean sweet potato noodles are clear after being boiled and super fun to eat- they’re slippery, bouncy and kids love em! This version is vegan but feel free to top with meat if you choose!
K-tip: Japchae is typically served room temp/mildly warm. It is a very common banchan (side dish).
- Japchae (sweet potato) Noodles (7oz)
- 1 cup spinach
- 1 cup shredded carrots
- 6 shiitake mushrooms
- 2 sprigs green onion
- 2 tbs sesame oil
- 2 tbs soy sauce
- 1 tsp sugar (can sub sweetener)
- 1 tbs sesame oil for frying
- 1 tbs soy for browning the veggies
- Sesame seeds for topping
Bring 4 cups water to a boil and submerge noodles. Time 6 minutes on the clock. While the noodles cook, slice green onion into 1 inch portions, slice mushrooms 1/4 inch thick, chop 1 clove garlic or use 1tsp garlic paste. Stir noodles!
Heat a nonstick skillet with 1 tbs sesame oil, add mushrooms, stir 1 min, add carrot, stir, let cook 2 min until flexible, add green onion and pour 1 tbs soy sauce- fry for 2 min. Add garlic, stir. Add spinach & stir. Turn off heat.
Strain noodles in a fine mesh strainer, rinse w/cold water. Plop noodles in the veggie skillet, add sauce and stir.
Click to watch the video on Instagram!