Korean Glass Noodle Salad (Japchae) - Gluten-Free

Ingredients

• 8 oz Sweet Potato Starch Noodles (glass noodles)
• 8 oz Beef (thinly sliced)
• 1 cup Carrots (julienned)
• 5 oz Spinach
• 1/2 medium Onion (thinly sliced)
• 1 cup Shiitake Mushrooms (sliced)
• 1/2 medium Bell Pepper (red or yellow, julienned)
• 4 tablespoons Gluten-Free Soy Sauce
• 2 tablespoons Sesame Oil
• 2 tablespoons Sugar
• 2 cloves Garlic (minced)
• 1/4 teaspoon Ground Black Pepper
• 1 tablespoon Sesame Seeds

Instructions

1. 1Cook noodles according to package directions. Drain and rinse with cold water. Cut into shorter lengths if desired.
2. 2Marinate beef: In a small bowl, combine 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, garlic, and pepper. Add beef and marinate for 15 minutes.
3. 3Prepare vegetables: Blanch spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with a little sesame oil and salt.
4. 4Sauté carrots, onion, shiitake mushrooms, and bell pepper separately until slightly softened.
5. 5Sauté marinated beef until cooked through.
6. 6Make the sauce: In a large bowl, whisk together remaining 2 tablespoons of gluten-free soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of sugar.
7. 7Add noodles, beef, and vegetables to the bowl. Toss well to combine.
8. 8Sprinkle with sesame seeds and serve warm or at room temperature.

Substitutions

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