VEGAN/GLUTEN-FREE RECIPE

Ready in 25 minutes

Serves 4 people

Ingredients

The Noods

• ½ Package of Glass or Rice Noodles (or a whole package depending of serving size)
• 4-6 Cups of Boiling or Warm Water (enough to immerse noodles, depends on kind of noodles used)

The Stir Fry

• 1 Red Bell Pepper
• 8-10 Mushroom Heads (I prefer cremini or button mushrooms)
• 1-2 Large Carrots
• 1-2 Green Onion Stalks
• 1 Package of Extra Firm Tofu
• ¼ Head of Green Cabbage
• 3-4 Stalks of Kale
• 1-2 Cloves of Garlic
• Salt
• Oil for frying

The Sauce

• 3 Tbsp Tamari Sauce
• 2-3 Tbsp Brown Sugar
• 2 Tbsp Sesame Oil

Preparation

• The Noods: 
  • Follow instructions according to package. For rice noodles, you’ll soak in warm water for about ten minutes. For glass noodles, you’ll soak them in boiling water for around 20 minutes. Glass noodles are more traditional, but I like both kinds of noodles with this dish. Glass noodles are softer and more absorbent than rice noodles, but rice noodles are heartier and more filling I’ve found.
  • Once noodles are soft, translucent, and done soaking, drain water, use food scissors to cut the noodles into smaller pieces, and set aside.
• The Stir Fry
  • Thinly slice red bell pepper into strips (or cut to desired thickness).
  • Thinly slice carrot(s) diagonally.
  • Thinly slice the whites of the green onion(s). Save the green tops to add at the end
  • Cut the tofu block in half through the center, then down the middle, and slice to desired thickness (I like to cut mine pretty thin to mimic beef or chicken slices). 
  • In a large non-stick skillet or wok, heat oil over medium-low heat. Add carrots, bell pepper, whites of the green onion, and tofu to the pan. Generously salt the veggies, and stir occasionally.
  • As veggies cook, slice the mushrooms thinly. Thinly slice and chop the cabbage. Chop kale into small, bite sized pieces. Crush and chop or grate garlic.
  • Add mushrooms, cabbage, kale, and garlic to the pan. Continue turning ingredients occasionally until the carrots are fork tender.
• The Sauce
  • As the veggies are cooking, combine all ingredients (tamari sauce, brown sugar, and sesame oil) in a small mixing bowl.
  • Once veggies are cooked, add pre-soaked noodles and sauce to the pan. Stir and cook until the noodles begin to absorb the sauce and the sauce is bubbling. 
  • Remove from the heat, and cut up the green onion tops. Sprinkle green onion over the japchae, serve, and enjoy!