Description
Noodles make everything better; just hearing the word “noodles” puts a smile on our face. What could be better than flavorful, chewy, slurpable noodles pilled high in a bowl? These oil free Vegan Korean Glass Noodles (Jap Chae) are all that and more! Healthy, delicious, and packed with tons of nutritious yummy vegetables and tasty mung bean noodles, this awesome dish is sure to have the whole family running to the dinner table. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 red bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 1 carrot, sliced into matchsticks or cut into ribbons
- 8 oz. snow pea pods (or sugar snap peas)
- 3 green onions, sliced
- 1 small zucchini – zoodled (optional)
- 5 to 6 oz. Korean glass noodles *
- 1 large bok choy (or 4 to 5 cups chopped fresh baby spinach)
Sauce Ingredients:
- ¼ teaspoon red pepper flakes
- 2 heaping Tablespoons minced garlic
- 2 Tablespoons rice vinegar
- 2 teaspoon organic maple syrup
- ¼ cup tamari *
- 2 Tablespoon veggie broth *
- 1 Tablespoon white miso *
- 1 Tablespoon water
- 1 Tablespoon toasted sesame seeds (optional)
Optional Toppings:
- Green onions
- Toasted sesame seeds
- Sriracha sauce
- Chili garlic sauce
Instructions
Korean Glass Noodle Instructions
- In a small bowl, add all the Sauce Ingredients, stir to mix well, set aside. (See instructions below on toasted sesame seeds).
- Follow noodle package for cooking instructions, drain, and set aside until ready to incorporate.
- In a large ceramic/enamel lined skillet or similar stock pot, add the bell peppers, carrots, snow pea pods (or sugar snap peas), and green onions. Sauté over medium-high heat for 3 minutes to slightly soften them. Add a splash of water if they start to stick.
- Next add the sauce mixture and cooked glass noodles and gently stir them in, and gently move the noodles around the pan to ensure everything is coated and mixed in.
- Carefully fold in the bok choy (or baby spinach) and allow the bok choy (or baby spinach) to wilt, about 2 minutes. Lightly fold in the zucchini zoodles, cook 1 minute, then remove the pan from the heat, serve immediately.
- Serve with your favorite toppings.
Toasted Sesame Seeds Instructions
- Preheat a nonstick skillet over medium heat on the stove. When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet. Be careful, they burn easily. Note: You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Noodles: We used mung bean noodles. If you can’t locate mung bean noodles, you can substitute with thin spaghetti pasta. If using thin spaghetti pasta, be sure to rinse with cold water to remove any excess starches, shake well to remove any excess water.
Serving: Makes 4 servings.
Storage: Refrigerate and use within one week.