Vegetable Japchae
 
 
Makes 4 servings
Ingredients
Sauce:
  • 3½ tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 4 garlic cloves, minced
  • ¼ teaspoon freshly ground black pepper
Remaining ingredients:
  • 2 cups thinly sliced bok choy, stalks and leaves separated
  • sea salt, to taste
  • 7 ounces sweet potato starch noodles
  • 1½ tablespoons canola oil, divided
  • 2 carrots, peeled and cut into thin matchsticks
  • ½ yellow onion, thinly sliced
  • 2 green onions, cut into 1½" pieces
  • 6 ounces shiitake mushrooms, stems removed and thinly sliced
Instructions
Prepare the sauce:
  1. In a small bowl, combine the sauce ingredients and stir until sugar dissolves. Set aside.
Make the vegetable japchae:
  1. Prepare a medium bowl of ice water and set aside.
  2. Bring a large pot of water to a boil. Add bok choy stalks and cook for 1 minute. Add bok choy leaves and cook until just barely wilted, about 1 minute. Use tongs to remove bok choy from water and transfer to the prepared ice bath to cool. Drain bok choy and season with salt.
  3. Bring reserved water to a boil. Cook sweet potato starch noodles according to package directions. Rinse with cold water, drain well and transfer to a large bowl. Add 3 tablespoons prepared sauce and toss to combine.
  4. In a large fry pan, heat ½ tablespoon canola oil over medium-high heat. Add prepared sweet potato starch noodles and cook, stirring occasionally, for 4 minutes. Return to large bowl and set aside.
  5. Heat ½ more tablespoon canola oil in the fry pan over medium-high heat. Add carrots and cook, stirring occasionally, for 2 minutes. Transfer to bowl with sweet potato starch noodles.
  6. Heat remaining ½ tablespoon canola oil in the fry pan over medium-high heat. Add yellow onion and cook, stirring occasionally, until translucent, 2-4 minutes. Add green onions and cook, stirring occasionally, for 30 seconds. Transfer to bowl with sweet potato starch noodles and carrots.
  7. In the same fry pan, combine the mushrooms and 2 tablespoons prepared sauce. Cook over medium heat, stirring occasionally, for 2 minutes. Transfer to bowl with sweet potato starch noodles, carrots and onions.
  8. Add prepared bok choy and remaining sauce and toss to combine. Season with additional salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetable-japchae/