Korean Glass Noodles (Japchae)

  Photography by  Elisa Watson , styling by  Kate Bradley (Kenko Kitchen)  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.


 Serves 4-5

Ingredients

For the noodles
200g sweet potato noodles (glass noodles)
75g shiitake mushrooms
1 carrot
1 brown onion
1 1/2 cup chopped Chinese cabbage
125g tofu
2 cloves garlic
2 tbsp sesame oil
2 tbsp tamari
2 tbsp coconut sugar
2 tsp mirin
2 cups spinach

For the sauce
1/2 cup tamari
2 tbsp coconut sugar
1 tbsp rice malt syrup
4 cloves garlic
2 tbsp sesame oil
1/2 tsp kelp flakes

To serve
2 spring onions

Method
Begin by preparing your glass noodles and setting them aside. Simply add noodles into a bowl of boiling water and let sit for 15-20 minutes or until tender. Drain liquid and set aside.

In a large frypan or medium saucepan add in the sliced shiitake mushrooms, the carrot (julienned), the onoon (diced) and the chinese cabbage. Add in the tofu (cut into cubes), garlic, sesame oil, tamari, coconut sugar and miring and let cook for 10 minutes or until vegetables are softened and onions are translucent. Add in the spinach and toss all ingredients through the glass noodles.

In a small bowl mix the sauce ingredients; tamari, coconut sugar, rice malt syrup, garlic (crushed), sesame oil and kelp flakes. Mix together and pour over the noodles. Combine everything together and serve with chopped spring onions.

Best enjoyed immediately.