JAPCHAE

Japchae image

Provided by Aliya LeeKong

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 to 2 tablespoons tuxedo sesame seeds
Kosher salt
12 ounces sweet potato glass noodles
1 tablespoon toasted sesame oil
2 to 3 tablespoons avocado oil, olive oil or vegetable oil
5 ounces shiitake mushrooms, thinly sliced (about 2 cups)
2 medium carrots, peeled and julienned
2 zucchini, julienned
2 shallots, thinly sliced
3 cloves garlic, minced
1/3 cup tamari
1 tablespoon plus 1 1/2 teaspoons coconut or palm sugar (1 1/2 tablespoons)
4 cups baby spinach leaves
2 scallions, thinly sliced

Steps:

Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Line a baking sheet with parchment paper.
Spread the tuxedo sesame seeds on the prepared baking sheet and bake until the white seeds turn golden, 4 to 5 minutes. Set aside.
Season the boiling water heavily with salt. Cook the noodles according to the package directions until soft with a little bite, 5 to 10 minutes.
Drain and toss immediately with the sesame oil in a large bowl prevent sticking. If the noodles are very long, cut with scissors to your preferred length if desired.
Heat a large skillet over medium-high heat. Add the avocado oil and, when shimmering, add the mushrooms and let them sit untouched until browned, 2 to 3 minutes. Add the carrots and a pinch of kosher salt and cook until softened, about 2 minutes. Add the zucchini and shallots, season lightly with salt and cook until the zucchini starts to wilt and the shallots are translucent, 1 to 2 minutes. Add the garlic and cook another 30 seconds before shutting off the heat.
Whisk together the tamari and sugar in a small bowl until the sugar dissolves. Set aside.
Pile the spinach and scallions on top of the cooked vegetables. Pour the drained, hot noodles on top of the spinach and scallions. Add the tamari mixture and toasted sesame seeds and toss to mix. Serve hot, at room temperature or cold.