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Full of the toasted sesame aroma and umami flavor, this Japchae, aka Korean Veggie Stir Fry Noodles, is light yet flavorful. It’s a super great dish in summer or anytime you feel like.
Japchae (Korean Veggie Stir Fry Noodles)
It seems like I seldom mention glass noodles (cellophane noodles). But actually, glass noodles are one of the foods that I love since I was a child. (Suddenly thought of making a favorite list?)
I remember that every time I went to a hot pot restaurant, I always choose glass noodles over rice or other noodles. Just drizzle some soy sauce, some chopped green onion, garlic, and a bit chili to a bowl of glass noodles, I will eat it even if I’m full at that time. It really tasty that I feel I can eat forever. And this Korean dish Japchae has the same magic.
Japchae (잡채) is a savory dish based on stir-fried vegetables and glass noodles. I got inspired by Ella and would love to recreate this dish with my own little twist.
The traditional version uses sweet potato glass noodles, which is harder than regular common starch noodles. But I don’t have those noodles at hand, I just use the more common mung bean glass noodles in Taiwan. Just use what you have at hand that works for you.
The vegetables here are pretty random. I use eggplant, red pepper, carrot, and cabbage. You can also add zucchinis and other vegetables of choice. I think it would be great to include some shitake mushrooms as well.
The crucial part of this dish is the seasoning. The ratio matters. It’s a beautiful balance between salty, sweet, and sour undertone. And the soy sauce gives this dish a super great umami flavor that I love so much.
韓式蔬菜拌冬粉 Japchae (Korean Veggie Stir Fry Noodles)
- 1 bunch cellophane noodles 冬粉
- ½ Tbsp oil 油
- ¼ big yellow onion, sliced 大顆黃洋蔥, 切粗條
- 1 clove garlic, minced 蒜瓣, 切末
- 1 bell pepper, sliced 甜椒, 切條, I use half red and yellow each 我用紅、黃甜椒各半顆
- 1 small carrot, sliced 小條紅蘿蔔, 切絲
- ½ medium aubergine (eggplant), chopped into long chunks 中型茄子, 切長條塊狀
- A pinch salt 1 小撮鹽
- black pepper 黑胡椒粉, 適量
- 80 g cabbage, chopped 高麗菜, 切粗條
- 1 spring onion, chopped 蔥, 切成蔥花, 非必要
- 2 Tbsp soy sauce 醬油
- 1 tsp sesame oil 芝麻油
- 1 Tbsp mirin 味醂
- ½ Tbsp toasted sesame 烤過的白芝麻
- 1 Tbsp rice wine vinegar 米醋
- ½ Tbsp maple syrup 楓糖漿, 或紅糖
- 1 small piece ginger, grated 小塊薑, 切末
- 放入紅蘿蔔絲、甜椒、茄子，1 小撮鹽與黑胡椒粉，拌炒至蔬菜開始軟化
- Soak the cellophane noodles in water and set it aside.
- In a small bowl, mix the soy sauce, sesame oil, mirin, rice vinegar, maple syrup, sesame, and grated ginger. Set it aside.
- Add oil to a frying pan over medium heat. Once the pan is hot, add the onion and garlic to stir fry until they are fragrant. Add water to prevent sticking if needed.
- Add the carrot, bell pepper, aubergine, salt, and pepper to the pan to stir fry until the veggies start to get soften.
- The noodles should be soft now. Drain and squeeze the water from the noodles, and add it along with the pre-mixed seasoning mixture to the pan. Stir fry until the noodles absorb the sauce. Add water if necessary.
- Stir until the sauce are mostly absorbed and the noodles are soft. Add the chopped spring onion. Serve and enjoy.