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Japchae – Korean Glass Noodle Stir Fry

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Level: Easy

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Description

Japchea: Korean glass noodle salad recipe shared with me by my couchsurfing host in South Korea. Doesn’t get any more authentic than that. Easy to make and delicious.

Ingredients

  • 12 ounces, weight Glass Noodles
  • 1 Tablespoon Vegetable Oil
  • 2 whole Carrots, julienned
  • 7 ounces, weight Enoki Mushrooms, Roots Removed
  • 3 whole Long Jalapeno Peppers, Julienned
  • ½ whole Onion, Thinly Sliced
  • 1 whole Fishcake, Sliced
  • 6 whole Imitation Crab Sticks, Separated
  • 3 whole Baby Bok Choy, Chopped
  • 8 Tablespoons Soy Sauce
  • 3 Tablespoons Sesame Oil
  • 3 Tablespoons Agave

Preparation

Soak noodles in cold water for 30 minutes, and drain. Bring a large pot of water to a boil and boil noodles for 5 minutes. Rinse in cold water and drain.

Heat vegetable oil in a wok over high heat until hot but not smoking. Add all veggies (except for the bok choy), fishcake and crab sticks and cook, tossing occasionally 3-4 minutes.

Add noodles to the wok and toss. Add bok choy and toss until bok choy is slightly wilted.

In a separate bowl combine soy sauce, sesame oil and agave. Mix until smooth.

Add sauce to the wok and toss until combined. Remove from heat. Serve hot or cold.

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