Japchae Korean Glass Noodles with Tofu

• Vegetarian

• Produce

  • 1/2 cup Carrots
  • 2 cloves Garlic
  • 2 Scallion stalks
  • 6 Shiitake mushrooms
  • 4 oz Spinach, fresh
  • 1 cup Yellow onion

• Refrigerated

  • 1 cup Tofu, firm

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 8 oz Sweet potato starch noodles

• Baking & Spices

  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 1/2 tsp Sesame oil
  • 1 tbsp Vegetable oil

Found on jessicagavin.com

Description

Directions

• In a medium sized bowl whisk together soy sauce and honey. 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. For 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.

Nutrition