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