Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)

• cellophane noodles↗1 package

  (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)

• fresh spinach↗1⁄2 bunch
• medium yellow onion↗1⁄2

  sliced into rings, cut in half

• carrot↗1

  peeled cut into small match sticks

• red bell pepper↗1⁄2

  cut into slices

• fresh shiitake mushrooms↗8 -10

  sliced

• green onions↗2

  sliced in 1 1/2-inch slices (green parts only)

• firm tofu8 ounces

  half of a 16 ounce package, cut into cubes (about 1-inch )

• garlic cloves↗2 cloves

  minced

• olive oil↗
• soy sauce↗4 tablespoons
• toasted sesame oil↗4 tablespoons
• sea salt↗
• fresh ground pepper↗
• sugar↗2 tablespoons
• tablespoons toasted sesame seeds↗3

Step-by-step instructions

1. 1

   Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.

2. 2

   Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.

3. 3

   Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.

4. 4

   Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.

5. 5

   Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.

6. 6

   Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.

7. 7

   Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).

8. 8

   Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.

9. 9

   Sprinkle toasted sesame seeds on top.

10. 10

    Serve warm or cold. Enjoy!.