Gluten-Free Japchae (Glass Noodle Stir-Fry)

Ingredients

• about 225 g Sweet potato noodles (glass noodles)
• about 225 g Beef sirloin
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Brown sugar
• 2 tbsp Sesame oil
• 0.5 medium Onion
• 1 medium Carrots
• 2 cups Spinach
• about 113 g Shiitake mushrooms
• 0.5 medium Bell pepper (red or yellow)
• 1 clove Minced garlic
• 1 tsp Sesame seeds
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of sweet potato noodles in a large bowl and cover with warm water. Let them soak for 30 minutes until they are soft and pliable. Once softened, drain the noodles thoroughly and use kitchen scissors to cut them into shorter, more manageable lengths.
2. 2While the noodles soak, thinly slice the about 225 g of beef sirloin. In a medium bowl, combine the sliced beef with 2 tbsp tamari, 1 tbsp brown sugar, and 1 tbsp of the 2 tbsp sesame oil. Mix well to ensure the beef is evenly coated and set aside to marinate.
3. 3Prepare your vegetables: thinly slice the 0.5 medium onion, 1 medium carrots, about 113 g shiitake mushrooms, and 0.5 medium bell pepper into thin strips. Mince the 1 clove of garlic.
4. 4Bring a small pot of water to a boil. Add the 2 cups of spinach to the boiling water and blanch for 30 seconds. Immediately remove the spinach from the water, drain it well, and gently squeeze out as much excess water as possible.
5. 5Heat 2 tbsp vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until it shimmers, about 175°C. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until it is cooked through. Remove the beef from the skillet and set it aside.
6. 6Add the sliced 0.5 medium onion, 1 medium carrots, about 113 g shiitake mushrooms, and 0.5 medium bell pepper to the same skillet. Stir-fry for 4-5 minutes until the vegetables are slightly softened but still have a slight crispness. Add the minced 1 clove of garlic and stir-fry for another 30 seconds until fragrant.
7. 7Add the drained and cut about 225 g sweet potato noodles to the skillet with the vegetables. Stir-fry for 3-4 minutes, tossing frequently, until the noodles are tender and heated through. Add the cooked beef back into the skillet with the noodles and vegetables. Drizzle with the remaining 1 tbsp sesame oil and toss everything together to combine.
8. 8Transfer the Japchae to a serving dish. Garnish with 1 tsp sesame seeds and serve immediately.

Related Guides