Japchae (Korean noodles dish)

vegan, gluten-free (potentially), nut-free

Adapted from a recipe on recipetineats.com

These are delicious clear noodles with a sweet sesame sauce. They taste delicious warm, room temperature, or cold, so they make a great picnic dish for a hot day! It's a versatile dish, so check out the variations on noodles, tofu, and toppings.

Serves: 6 / Active time: 40 minutes

Ingredients:
TOFU (optional):

• 1 package tofu skins OR 1 block extra-firm tofu*
• marinade:
  • 2 tsp soy sauce or gluten-free tamari
  • 2 tsp white sugar or maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

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NOODLE DRESSING:

• 1/4 cup soy sauce or gluten-free tamari
• 2 tsp white sugar or maple syrup
• 1/2 tsp garlic powder
• 1 1/2 tbsp sesame oil
• 1/2 tsp salt
• 1/2 tsp black pepper

NOODLES AND VEGGIES:

• 250g/ 8oz dried sweet potato noodles (dangmyeon) or rice noodles
• 4 tbsp vegetable oil 
• 1 tsp salt , divided
• 1 onion, peeled, halved, sliced into 1/4″ wedges
• 3 green onions, cut into 2″ lengths, white & green parts separated
• 7oz fresh shiitake mushrooms, stem removed, cut into thin slices
• 2 carrots, cut into small sticks
• 1 red bell pepper, cut into thin slices
• 4 1/2 cups (tightly packed) baby spinach
• 2 tbsp white sesame seeds
• ​chopped cilantro (optional)

Directions:

1. Cut tofu skins into thin strips (see photo at top) or tofu block into 1/2 in wide long slabs (see photo at bottom).
2. Marinate – Whisk marinade ingredients in a shallow bowl. Add tofu strips and set aside to marinate while you proceed with recipe.
3. Dressing – Mix the dressing ingredients in a very large mixing bowl.
4. Noodles – Cook sweet potato noodles per packet directions (normally 8 min in boiling water). Drain, briefly rinse under tap water then shake off excess water well. Add noodles into the bowl with the dressing. DO NOT MIX.
5. Vegetables Batch 1 – Heat 2 tablespoons of oil in a large non-stick pan or wok over high heat. Cook the onion, white part of green onion, and shiitake mushrooms with 1/2 tsp salt for about 3 minutes, stirring constantly, just until starting to soften but not going golden. Remove from pan and place on top of the noodles – don't mix yet!
6. Vegetables Batch 2 – Using the same pan still on high heat, heat 1 tbsp oil then cook the carrot and bell pepper for 1 1/2 minutes, constantly stirring. Add spinach, green onion and the final 1/2 tsp salt. Keep cooking for 1 1/2 minutes until the spinach is wilted. Transfer into the noodle bowl – still don't mix!
7. Cook tofu – In the same pan, heat the final 1 tbsp of oil still on high heat. Add tofu and cook for 3-5 minutes until very lightly golden and just cooked through. Add to the noodle bowl. Don't mix!
8. Mix! Add most of the sesame seeds (reserve some for topping), and finally toss together using tongs or two large spoons.
9. Serve – Transfer into a serving bowl, sprinkle with remaining sesame seeds and other toppings as desired. Serve warm or refrigerate to serve later.**

*Tofu skins can be found in the refrigerated section of Asian grocery stores. It's just as good with thinly sliced regular tofu though! (See photo at bottom)
**The noodle dish will keep for several days in a tightly sealed container in the fridge, and can be reheated or eaten cold/room temperature.