02 December 2016

Ode to Japchae

Because it's cold, and noodles...but it's only an "ode" because I like to add gojuchang and can't usually find sweet potato noodles at my local store. Sorry to the purists out there!



Ode to Japchae

Serves 4

1/4 cup soy sauce low sodium, or tamari
1-2 gojuchang
1 cup firm tofu diced, (7 ounces)
8 ounces sweet potato starch noodles or bean thread noodles
4 ounces spinach fresh
1 tablespoon vegetable oil
1 cup yellow onion thinly sliced
2 cloves garlic minced
6 shiitake mushrooms stems removed and thinly sliced
1/2 cup carrots shredded
2 scallion stalks cut into 1-inch pieces
1 1/2 teaspoons Sesame oil
1 teaspoon sesame seeds

In a medium sized bowl whisk together soy sauce and gojuchang. Add in tofu, gently stir to coat and allow to marinate while you prepare other ingredients.

Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach. Use tongs to transfer to a colander and rinse noodles under cool running water. Cut the noodles into 6-inch long pieces with scissors. Set aside.

Blanch spinach in the same pot of water that you cooked the noodles for 1 minute, until wilted. Drain the water and rinse under cold running water. Roll spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.

Heat a large saute pan over medium-high heat. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes. Add scallion and saute 1 minute. Add tofu and cook 1 minute to warm (do not discard sauce). Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.