Korean Vegan Chap Chae (Stir-Fried Glass Noodles)
- 3½ ounces potato starch noodles, soaked in cold water to rehydrate
- ¼ cup soy sauce, divided
- 2 tablespoons dark sesame oil
- 1 tablespoon agave nectar, divided
- 3 tablespoons vegetable oil
- 1 large carrot, peeled and cut into matchsticks
- 1 red bell pepper, julienned
- 1 large garlic clove, minced
- 6 dried shiitake mushroom caps, rehydrated and julienned
- 12 ounces baby spinach
- 1 tablespoon toasted sesame seeds, or to taste
- Put the noodles in a pot of boiling water and cook until tender yet chewy, about 1 minute. Turn off heat, cover, and let steam for 2 minutes more. Drain, shock under cold running water, drain again, and transfer to a mixing bowl.
- Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon agave to the noodles and toss to coat them evenly. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet over high heat and stir-fry the carrot, pepper, and garlic together until lightly golden, about 5 minutes. Add 1 tablespoon soy sauce, remaining dark sesame oil, and 1 teaspoon agave and toss. Add the stir-fry to the noodles.
- Heat 1 tablespoon vegetable oil in the same skillet and stir-fry the shiitakes until golden, about 3 minutes. Toss with the remaining soy sauce and agave nectar. Add the mushrooms to the noodles.
- Heat the remaining vegetable oil in the same skillet and stir-fry the spinach until just wilted, about 30 seconds. Add to the noodles.
- To serve, toss all the ingredients together to distribute well, transfer to a serving dish and sprinkle lightly with some toasted sesame seeds.
Classic chap chae also includes julienned omelette (often made just form the yolk for its vibrant deep yellow color) and stir-fried thinly sliced beef (tender hanger steak or rib eye are best); season with soy, sesame oil, and a touch of sugar.
What others are saying
Jessica Scott says:
These were really delicious noodles. Mouthwatering flavor with the red peppers and carrots. The sweet and savory soy sauce was also really good.
Laura Griffin says:
Loved this chap chae recipe! This dish is packed with so many vegetables, and so much flavor. The garlic and bell pepper taste really sealed the deal for me.