My Favorite Korean Food Japchae Glass Noodles Recipe Adapted for Fodmap and Vegan Diet
A vegan, low FODMAP, and gluten-free adaptation of the traditional Japchae Korean Glass Noodles recipe, tailored for sensitive stomachs.
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