Whenever I go to a Korean supermarket or a restaurant, Japchae Korean Glass Noodles is always on my list. It is light but fulfilling at the same time. However, due to my sensitive stomach, I can no longer enjoy store-bought Japchae. I came up with this adapted recipe to accommodate my situation. It is vegan, low fodmap, and gluten-free. I hope it can help many others too.
1. Boil 500 g of glass noodles in a pot of boiling water until tender, then drain and set aside. Chop 100 g of Chinese chives for added flavor and color in the dish. Peel carrots and cut them into thin strips (julienne) to ensure they cook evenly.
2. Rehydrate dried mushrooms by soaking them in warm water for an hour to soften. After soaking, slice the mushrooms into thin strips. Slice firm tofu into thin strips as well.
3. Marinate the tofu strips in a mixture of 2 tbsp soy sauce, 1 tsp five-spice powder, 1 tsp sugar, 1 tbsp sesame oil, and 1/4 tsp salt to infuse them with flavor.
4.Arrange the marinated tofu strips on an air fryer rack, ensuring they are spread out evenly. Air fry the tofu at 380°F for 8 minutes or until they are golden brown and slightly crispy.
5. In a large pan, heat some oil over medium heat, then add minced ginger, sautéing for a couple of minutes to release its fragrance. Add the julienned mushrooms to the pan and stir-fry for a few minutes until they start to brown and release their moisture
6. Introduce the chopped Chinese chives and julienned carrots to the pan, stir-frying until they are just tender. Towards the end, add spinach leaves and the crispy tofu strips to the pan, mixing gently to avoid breaking the tofu.
7. Prepare the sauce for the glass noodles by combining 4 tbsp soy sauce, 3 tbsp oil, 2 tbsp sugar, 2 tsp minced ginger, 3 tsp sesame oil, 3 tsp sesame seeds, and 1/2 tsp salt in a bowl, stirring until the sugar dissolves. Toss the drained glass noodles in a large mixing bowl with the vegetable and tofu mixture, ensuring everything is evenly distributed. Pour the prepared sauce over the noodle mixture, tossing everything together until the noodles are well coated and the ingredients are evenly mixed.
8.Garnish with additional sesame seeds or chopped chives if desired, to enhance the presentation and add a fresh burst of flavor.
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My Favorite Korean Food Japchae Glass Noodles Recipe Adapted for Fodmap and Vegan Diet
Ingredients
- 500 g Glass noodles
- 8 ounce Tofu
- 100 g Spinach
- 100 g Dry Shiitake mushroom
- 100 g Chinese chives
- 100 g Carrot
- 4 tbsp Soy sauce
- 3 tbsp Oil
- 2 tbsp Sugar
- 2 tsp Ginger
- 3 tsp Sesame oil
- 3 tsp Sesame Seeds
- 1/2 tsp Salt
Tofu marinate:
- 2 tbsp Soy sauce
- 1 tsp Five spices
- 1 tsp Sugar
- 1 tbsp Sesame Oil
- 1/4 tsp Salt
Instructions
- Cook 500 g glass noodles in boiling hot water.
- Chop 100 g Chinese chives
- Peel and julienne the carrots
- I used dry mushrooms which you need to soak for one hour
- Julienne the mushroom
- Julienne the firm tofu
- Season the tofu with Tofu 2 tbsp of Soy sauce, 1 tsp of Five spices, 1tsp Sugar, 1tbsp of Sesame Oil , 1/4 tsp of Salt
- Spread them evenly on the rack and air fry 380 for 8 mins
- Heat the pan, add oil and stir ginger in for couple minutes
- Add mushrooms, stir for couple minutes
- Add Chinese chives, Carrots in
- I add Spinach and tofu at last
- Now for glass noodle’s sauce. Mix 4 tbsp of soy sauce, 3 tbsp of oil, 2 tbsp of sugar, 2 tsp of ginger, 3 tsp of sesame oil, 3 tsp of sesame seeds, 1/2 tsp of salt
- Place the vegetable mix into the glass noodles
- Pour in the sauce. Mix everything well
