Korean Glass Noodle Stir Fry (Chap Chae)

Korean Glass Noodle Stir Fry (Chap Chae)
Author: Laura @PetiteAllergy Treats 

Ingredients

• 1/2 bag Sweet Potato Vermicelli
• 1 zucchini
• 1 large carrot
• 1/2 onion
• 1 cup broccoli florets (frozen is fine)
• 2-3 stalks of bok choy cabbage
• 2 cups fresh spinach leaves
• 3-4 garlic cloves
• 1/4 soy sauce* reduced sodium (use less if not reduced sodium)
• 3/4 tsp salt* (omit if using soy sauce)
• 2 T toasted sesame seeds* (omit if allergic)
• 2 T sesame oil* (omit if allergic and substitute canola oil)
• 1 T canola oil

*Items with an asterisk are the traditional ingredients not used in my preparation due to allergies.  Before food allergies became a way of life, I used soy sauce and sesame in this recipe.  The sesame adds so much depth and flavor but isn’t’ overbearing.  I highly suggest using it if you are able.

Directions

1. Bring a large pot of water to a boil and add half a bag of noodles.  Be sure to stir frequently to avoid sticking to the pot and each other.  Boil the noodles for about 5-8 minutes or until soft and transparent.  (While the noodles are cooking start your vegetable preparations.)
2. Pour boiling water and noodles into colander.  Immediately rinse with cold water to stop the cooking process.
3. Using a clean dedicated pair of kitchen scissors, cut the noodles into manageable bites.  I suggest 3-4 inches in length.  (If you have small children or toddlers (like me 🙂 make sure to cut them even shorter or else they can choke or gag if they don’t chew.)
4. Wash all vegetables.   Be sure to keep vegetable separate when chopping since they will be added at different times.
5. Thinly slice the onion.
6. Using a modified potato peeler (see picture) julienne the carrot and zucchini.  Cut broccoli florets into bite size pieces.  Cut the bok choy stalk (thick white part) into 1/2 inch pieces.  Keep the green leaf part of the bok choy separate and cut leaves into 1/2 inch by 1/2 inch pieces.  Add to the pile of spinach to be cooked last.  Peel garlic and crush with your knife.
7. Heat 1 T canola oil on low in the same pot used to boil the noodles.  Add crushed garlic cloves to oil.  Allow the garlic to infuse the oil on lower heat for 2-3 minutes.  Watch the garlic to make sure it doesn’t burn.  Garlic become bitter if cooked at too high of heat.  Once the oil is infused, remove the garlic.
8. Turn heat up to high.  Have all vegetables ready to quickly add.  This is where constant stirring is needed so vegetables don’ t burn or get overcooked.  The vegetables should be bright in color and still have a bit of a crunch to them.
9. First add the onion, cook 1-2 minutes stirring frequently.  Next add carrots and bok choy stalks, cook 1 minute.  Add zucchini and broccoli, keep stirring.  Cook for 2 minutes  Season with salt (or soy sauce) and remaining 2 T oil (sesame if using).  Add the noodles back in pot and cook 2-3 minutes.  Lastly add in bok choy greens and spinach leaves.  Cook until wilted 1-2 minutes at most.

Remove from heat and transfer to a serving dish and garnish with toasted sesame seeds.  Best served immediately.

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