Vegetarian Korean Noodles (Japchae)

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Sauce:
  • 1/4 cup sugar
  • 1/3 cup tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons grated ginger
  • Noodles:
  • Kosher salt
  • 12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
  • 2 tablespoons grapeseed oil
  • 4 ounces oyster mushrooms, sliced into 1-inch pieces
  • 4 ounces shiitake mushrooms, stems removed, caps quartered
  • 1 large shallot, chopped
  • 1 red bell pepper, cut into 1/4-inch strips
  • 2 cloves garlic, peeled and coarsely chopped
  • 3 scallions, cut into 1/2-inch pieces
  • 6 leaves kale, cut into 1-inch pieces
  • Sesame seeds, toasted, for garnish, optional
Directions
  • For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.

  • For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.

  • Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. 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 peppers are beginning to soften. Add the kale and the cooked noodles and saute 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.


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