Vegetarian Korean Japchae

Name: Vegetarian Korean Japchae
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 12 ounces Asian sweet potato starch vermicelli (cellophane noodles or angel hair pasta); 2 tablespoons grape seed oil; 4 ounces oyster mushrooms (sliced into 1 inch pieces); 4 ounces shiitake mushrooms (stems removed and tops quartered); 1 large shallot (chopped); 1/4 teaspoon kosher salt; 1 red bell pepper (cut into 1/4 inch strips); 2 cloves of garlic peeled and coarsely chopped; 3 scallion (cut into 1/2 inch pieces); 6 leaves of kale (cut into 1 inch pieces); 2 tablespoons raw honey; 1/3 cup soy sauce; 1 tablespoon rice wine vinegar; 1 1/2 teaspoons sesame oil; 1 /2 teaspoon grated ginger; Toasted sesame seeds (optional garnish)

15 MINPrep Time

25 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Japchae is an easy Korean dish of stir-fried vegetables and noodles, and I add a blend of mushrooms to make it extra hearty - plus some kale to give it extra nutrition. Authentically, this dish is made with potato starch vermicelli noodles, but you can just as easily substitute with angel hair pasta.

Vegetarian Korean Japchae

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

For The Noodles:

12 ounces Asian sweet potato starch vermicelli (cellophane noodles or angel hair pasta)
2 tablespoons grape seed oil
4 ounces oyster mushrooms (sliced into 1 inch pieces)
4 ounces shiitake mushrooms (stems removed and tops quartered)
1 large shallot (chopped)
1/4 teaspoon kosher salt
1 red bell pepper (cut into 1/4 inch strips)
2 cloves of garlic peeled and coarsely chopped
3 scallion (cut into 1/2 inch pieces)
6 leaves of kale (cut into 1 inch pieces)

For The Sauce:

2 tablespoons raw honey
1/3 cup soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 /2 teaspoon grated ginger
Toasted sesame seeds (optional garnish)

Instructions

Bring a large pot of salted water to a boil. Add the noodles and stir them to help submerge them. Cook for 6 to 8 minutes or until just barely cooked. Drain and rinse with cold water. Using kitchen shears or washed scissors, cut the noodles into approximate 8 inch lengths Set aside.
In a small bowl, whisk together the honey, tamari, rice vinegar, sesame oil and ginger until the sugar is dissolved. Set aside.
In a large skillet, heat the grape seed oil over high heat. Add the mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes or until the mushrooms are beginning to brown. Add the shallot and salt. Cook for another 2 minutes until fragrant. 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 red peppers are beginning to soften. Add the kale and cooked noodles and sauté 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.