Jap-chae literally means “mixed veggies.” It’s a popular dish at Korean parties and potlucks, and considering the traditional cooking method, it deserves to be a celebration dish. Various julienned vegetables are stir-fried separately to maintain their vibrant colors. Then they are gently tossed with seasoned glass noodles to create a colorful and elegant dish.
Jap-chae: Korean Stir-Fried Glass Noodles [Vegan, Gluten-Free]
- 4 carrots thinly sliced and roasted
- 4 bell peppers thinly sliced and roasted
- 16-ounces oyster mushrooms sliced
- 16-ounces ready-to-eat tempeh cut
- 1 onion micro-chopped
- 3 cups spinach micro-chopped
- 8-ounces vermicelli
- 1/2 cup low sodium soy sauce (tamari for gluten-free)
- 1/4 cup maple syrup
- 1/4 cup sesame oil
- 2 tablespoons garlic minced
- 2 teaspoons ginger
- Cooking oil
- Place sliced mushrooms and 1/4 cup of sauce in a clean plastic bag. Seal the bag and shake to evenly coat the sauce on the mushrooms. Let it sit on the counter to marinate.
- Bring a large pot of water to boil (to cook vermicelli.)
- Meanwhile, heat a couple of tbsp of oil in a pan. Add chopped onion and cook until it turns brown. Add chopped spinach and cook for another minute. Remove from heat and set aside.
- Cook vermicelli following package direction minus a couple minutes. Drain the water. Add remaining sauce to the pot with vermicelli, and cook for additional couple minutes while continuously stirring. Remove from heat and mix in spinach and onion.
- Heat a couple of tablespoon of oil in a pan and cook marinated mushrooms. Do the same with tempeh until it turns brown on the edge.
- Toss your desired amount of carrots, bell peppers, mushrooms, tempeh, and noodles together and serve. Store remaining ingredients in separate containers for later.
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