This Korean Japchae recipe is a barely adventurous spin on fried rice. It marries slurpy shirataki noodles and a blizzard of greens in a wealthy soy and mirin broth. This dish is simple to make, kid-friendly, and restorative to eat whether or not served scorching or chilly. Recipe and photograph by Ellen Kanner.
Korean Japchae (Shirataki Noodles with Greens)
Serves: 3 to 4
Substances
- 3 tablespoon soy sauce
- 2 tablespoon mirin
- 2 tablespoon sesame oil, divided
- 2 teaspoon contemporary ginger, minced
- 8 oz shirataki noodles, rinsed and drained
- 3 cloves garlic, minced
- 3 carrots, chopped into matchsticks
- 1 pink pepper, chopped
- 2 ribs celery, chopped
- 3 cups napa cabbage, shredded
- 1 bunch scallions, chopped fantastic
- 8 oz shiitakes, sliced
- 4 oz tofu, reduce into bite-sized cubes
- 1 tablespoon sesame seeds
Directions
- Parboil shirataki based on bundle instructions. Drain and rinse.
- In a medium bowl, whisk collectively soy, mirin, 1 tablespoon of the sesame oil and minced ginger. Add the shirataki and toss to coat. Put aside.
- Warmth a big dry skillet over medium-high warmth. Add garlic, carrots, pepper, and celery. Prepare dinner, stirring for about 3 minutes or till greens begin to soften. Add one tablespoon of soy-mirin combination to taste and moisten and proceed cooking.
- Add the scallions, shiitakes, and cabbage. Prepare dinner one other 3 minutes, or till greens are tender. Add the tofu and gently combine within the noodles and all remaining sauce.
- Drizzle remaining sesame oil on prime and blend once more. Divide into bowls and sprinkle sesame seeds on prime.
Ellen Kanner is the Huffington Submit‘s Meatless Monday blogger and runs the Soulful Vegan food blog.
