Korean Gluten-Free Spicy Stir-Fried Glass Noodles (Japchae) with Seasonal Vegetables

Allergens

Soy (in soy sauce substitute)

Ingredients

• 8 oz sweet potato glass noodles
• 2 cups mixed seasonal vegetables (bell peppers, mushrooms, zucchini, carrots)
• 2 tablespoons gochugarae (Korean red pepper flakes)
• 2 tablespoons soy sauce substitute (tamari or coconut aminos)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 4 cloves garlic, minced
• 1 medium onion, thinly sliced
• 2 green onions, chopped
• 1 egg, beaten
• Salt and pepper, to taste
• Cooking oil for stir
• frying
• Optional: Toasted sesame seeds for garnish

Instructions

1. Boil water in a large pot and cook the sweet potato noodles according to package instructions until tender but not overcooked. Drain and rinse under cold water. Set aside.
2. In a small bowl, mix together gochugarae, soy sauce substitute, sugar, garlic, and salt. Stir well and set aside.
3. Heat a large wok or non stick pan with 1 tablespoon of cooking oil over medium high heat. Add sliced onions and stir fry for 2 minutes until translucent.
4. Add the mixed seasonal vegetables to the wok, stirring occasionally. Cook for about 3 4 minutes or until slightly tender but still crisp. Remove from the pan and set aside.
5. In the same pan, add another tablespoon of cooking oil. Pour in the beaten egg and scramble until fully cooked. Remove from the pan and set aside.
6. Add the cooked sweet potato noodles to the wok, along with the prepared sauce mixture. Stir well to ensure even coating of the noodles with the sauce.
7. Return the vegetables and scrambled egg back into the wok. Toss everything together until well combined and heated through.
8. Garnish with chopped green onions and optional toasted sesame seeds. Serve immediately.

Chef’s Insight

Adjust the spiciness level according to your preference by adding more or less gochugarae.

Notes

The dish's aroma of sesame oil and gochugarae is irresistible.