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
- 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.)
- Pour boiling water and noodles into colander. Immediately rinse with cold water to stop the cooking process.
- 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.)
- Wash all vegetables. Be sure to keep vegetable separate when chopping since they will be added at different times.
- Thinly slice the onion.
- 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.
- 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.
- 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.
- 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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Aspiring Steph says
Hey! I'm a Korean and I love japchae <3 thanks for sharing
Laura says
Thanks for commenting! Do you have your own secret ingredient that makes yours special? 🙂
Maria Hopper says
Have you discovered chickpea Miso – you can get it at Whole Foods, I think online too (Miso Master brand)? We combined it with some fish sauce and water and it was a great substitute for soy sauce. Really similar flavors.
Maria Hopper
http://www.savorynature.com
Laura says
Maria, Thank you so much for mentioning this! I haven't heard of this before. I just looked up the brand and so far it looks like it would be safe for my family. I'll have to call and ask about to possible cross-contamination with sesame. Very excited at another food possibility.
Megan Ancheta says
This dish reminds me so much of Filipino pancit! 😉 I love it! I was curious about your sweet potato vermicelli that you use. I tried searching for it on Amazon and didn't find it (I didn't even know there was such a thing). Do you buy yours locally or do you order it from somewhere?
Thanks!
Megan
PS – Thanks for sharing your recipe on WFF! 😉
Laura says
Hi Megan! It reminds me of Pancit too! Pancit is one of our favorite dishes minus the soy. These noodles can be hard to track down. Usually larger Asian grocery stores carry them. Here's a link I found at Amazon for the brand I use.
Thanks so much for commenting! Love your blog- Allergy Free Alaska!
http://www.amazon.com/gp/product/B007AWNGXO?ie=UTF8&camp=1789&creativeASIN=B007AWNGXO&linkCode=xm2&tag=petialletrea-20
Meeka says
Thanks for providing that link! I just added these to my Amazon shopping list. Do you happen to have a post where you’ve compiled all of the allergy- friendly (for your family) products you use? I would love to see a post like that!
Laura says
Funny you should mention a post with all my favorite brands/products. I have been compiling a list… The list is easy it’s just photographing (it’s so nice to see what the package looks like!) and adding links to where you can order from the company. I hope to have a working copy up soon!
Robyn says
Hi Laura,
So nice to find your blog. We're not dealing with any allergies but I'm always looking for healthy recipes that include fresh natural foods. This looks great. Thanks so much for sharing. Visiting from Wake Up Wednesdays.
Laura says
Hi Robyn! Thanks so much for commenting! This can be made with any type of noodle and vegetables.
Heather Kinnaird says
what a gorgeous dish!
Laura says
Thank you Heather! And thank you for hosting Wake Up Wednesday!!