A slightly adventurous spin on fried rice, Korean japchae marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. Easy and kid-friendly to make and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner.
Serves: 3 to 4
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sesame oil, divided use
- 2 teaspoons fresh ginger, minced
- 8 ounces shirataki noodles, rinsed and drained
- 3 cloves garlic, minced
- 3 carrots, chopped into matchsticks
- 1 red pepper, chopped
- 2 ribs celery, chopped
- 3 cups Napa cabbage, shredded
- 1 bunch scallions, chopped fine
- 8 ounces shiitakes, sliced
- 4 ounces tofu, cut into bite-sized cubes
- 1 tablespoon sesame seeds
Parboil shirataki according to package directions. Drain and rinse.
In a medium bowl, whisk together soy, mirin, 1 tablespoon of the sesame oil and minced ginger. Add the shirataki and toss to coat. Set aside.
Heat a large dry skillet over medium-high heat. Add garlic, carrots, pepper and celery. Cook, stirring for about 3 minutes or until vegetables start to soften. Add one tablespoon of soy-mirin mixture to flavor and moisten and continue cooking.
Add the scallions, shiitakes and cabbage. Cook another 3 minutes, or until vegetables are tender. Add the tofu and gently mix in the noodles and all remaining sauce.
Drizzle remaining sesame oil on top and mix again. Divide into bowls and sprinkle sesame seeds on top.
Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist the Edgy Veggie and contributor to publications including Culinate, Bon Appetit and Every Day With Rachael Ray as well as her own blog Edgy Veggie.
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