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Korean Japchae
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Korean Japchae

 

  • 5 oz. package mung bean noodles
  • 10-12 dried shiitake mushrooms, soaked
  • 5 cloves garlic, minced
  • 1/2 tbsp. grated ginger root
  • 1/4 tsp. salt
  • 1 medium onion
  • 3 medium carrots
  • 1/2 red bell pepper
  • 1 yellow or green zucchini
  • 1 bunch spinach
  • 2 c. bean sprouts
  • 1/3 c. Liquid Aminos
  • 1 tsp. sesame oil
  • 1/4 c. toasted sesame seeds

 

  1. Cover dried mushrooms with warm water to soak until soft.
  2. Fill a large sauce pan with water; bring to boil. Drop noodles in boiling water and cook 1 minute. Drain; rinse in cold water and set aside.
  3. Drain mushrooms in a fine strainer, reserving liquid for simmering the vegetables.
  4. Cut out stems of mushrooms, discard. Wash mushrooms under running water and thinly slice into strips.
  5. Place 2 tablespoons mushroom liquid in a wok or large skillet with mushrooms, minced garlic, ginger root and salt.
  6. Cover pan and simmer until mushrooms are tender.
  7. Meanwhile cut onion, carrots, bell pepper and zucchini into julienne-size strips, keeping each vegetable separate. (You may grate the carrots and zucchini in a food processor.)
  8. When mushrooms are tender, add remaining vegetables in order given, cooking each about a
    minute before adding the next. Use liquid as needed so vegetables do not stick to pan.
  9. Stir sesame oil into Liquid Aminos.
  10. When bean sprouts are just tender and most of liquid in bottom of wok has evaporated, toss vegetables with noodles, Liquid Aminos and sesame seeds, mixing well.
  11. Simmer uncovered until most of the liquid has evaporated. Serve immediately.