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–+ servings

Jap Chae Vegan Korean Noodles

Made with sweet potato starch glass noodles with a variety of vegetables and tofu, topped off with toasted or non-toasted sesame oil with tamari/or coco aminos.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Course Main Course, Side Dish
Cuisine Korean
Servings 8 people
Calories 544 kcal

Equipment

  • cutting board
  • measuring cups and spoons
  • wok
  • knife
  • spoon
  • tongs

Ingredients
  

Sauce

  • 6 tbsp. sesame oil or toasted sesame oil
  • 2 tbsp. teriyaki coconut aminos OR 1 tbsp. of maple syrup and 2 tbsp. Soy sauce
  • 4 tbsp. tamari gluten free soy sauce or continue with the coconut aminos
  • 2 tbsp. rice vinegar

Vegetables

  • 1 bell pepper green or red
  • ½ yellow onion or white
  • 3 cloves garlic
  • 2 carrots medium sized
  • 4 cups broccolini
  • 2 cups bok choy

Frying the tofu

  • 7 tbsp. oil avocado oil
  • 14 oz. extra firm tofu

Noodles

  • 500 grams korean sweet potato starch glass noodles about half the bag.

Instructions
 

  • In a wok, add in water enough that it covers most of the noodles. Boil the water on high or medium heat. When it bubbles, place the noodles carefully into the wok. Best to cover with a lid to keep the heat inside. Cook for about 8-10 minutes. Later on we will cook them a little more if they need to be. Set aside and strain with cold water.
  • Shred the carrots on a shredder or cut julienne style. Cut the bell pepper thinly. Cut the onions into a diced size. Cut the garlic mince. For the bok choy and broccolini cut each leaf/individual 2 to 3 times depending on the size.
  • Mix the sauce components into a bowl. Set aside for later.
  • In a wok, on medium heat add the frying oil into the pan (avocado oil, can add a little sesame oil if you would like) to fry the tofu for about 10-15 minutes. Don’t worry if the tofu crumbles.
  • Throw in the onions and garlic to sauté for 2 minutes. Next add the bell pepper, carrots, broccolini and bok choy to cook for an additional 5 minutes. Mix together so that the oil coats around the vegetables. Next, cover with a lid.
  • On low to medium heat, add in the noodles. Add in the sauce. Mix and cover it with a lid to cook for another 5 minutes. Once the noodles are cook to your satisfaction, it is done and ready to serve with some sesame seeds on top or any of your traditional garnishes!

Notes

  1. Go to any Asian market to buy the Korean glass noodles that is a pack of 1 kg. It looks like this here. 
  2. Coconut aminos is for those who don't like soy sauce or is on a soy free diet. 
  3. The difference between toasted sesame oil and regular sesame oil is that the flavor is one is toasted and one is raw. Don't use toasted sesame oil for frying since it will be rich in a burnt flavor. That is why I used avocado oil for the tofu. I used the regular sesame oil for frying my tofu before and it turn out just fine!
  4. My portion sizes are big because I meal prep and I have a big family. Please let me know when you want a meal for 2 people. 
  5. The portion for the broccolini is basically a bunch sold at a grocery market. One bundle of them. 
  6. For most of my recipes, I like to use the whole vegetable or try to. 

Nutrition

Calories: 544kcalCarbohydrates: 72gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 175mgPotassium: 262mgFiber: 4gSugar: 9gVitamin A: 5883IUVitamin C: 137mgCalcium: 144mgIron: 2mg
Keyword glutenfree, jap chae, vegan
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