Jap Chae (Korean Glass Noddle Stir Fry)
3 Tbls soy sauce (I used Tamari)
3 Tbls water
1 Tbls sugar (I used brown rice syrup)
1/2 tsp garlic, crushed
1 tps sesame oil
1 tsp sesame seeds
1/4 tsp black pepper
5 oz Glass noodles (sweet potato noodles)
1/2 onion, sliced thinly
1 large carrot, cut julienne
1 red capsicum/pepper. sliced thinly (optional)
1/2 oz shitake musrhooms, soaked and sliced thinly
1 packet extra firm tofu, pressed and sliced into rectangle pieces.
2 oz baby spinach, blanched
1/4 tsp garlic, crushed
1/4 tsp salt
2 Tbls canola oil, for frying
Whisk the marinade ingredients together and pour 1 tsp of mixture over the cut tofu. Marinade for 15 minutes or longer.
Add oil to a medium-hot frying pan/wok and sear tofu pieces on both sides till browned.
Place tofu on paper towel and set to the side.
In a large pot add water to 2/3 full and boil. Add in glass noodles and cook for around 6-8 minutes.
In the frying pan add onion and carrots and cook until soft and cooked through.
Add in mushrooms and wait till heated through.
Add in tofu and spinach and turn heat down to low.
Drain glass noddles and return to their pot.
Using kitchen scissors cut glass noodles into 1/4 of their original length or shorter.
Add the marinade to the noodles and mix well.
Pour in stir fry ingredients and mix well with noodles.
Serve and enjoy :)