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Saturday, November 19, 2011

Glass Noodle Japchae

Glass noodles are kind of cool, because they aren't noodles at all. They're made from mung bean thread, so they're actually vegetables! I actually just threw this together using meat marinated for Bulgogi, and then realized it much resembles Korean Japchae.. minus the mushrooms. The hub loved it and voted YES for including it in our monthly rotation. I'm not claiming it is authentic Japchae, but is the result of what I had in the kitchen...
Serves 2
1 bundle glass noodles (250g)
3/4 lb thinly sliced beef
4 leaves of kale, ribbed and julienned
1 onion, julienned
1 zucchini, sliced thinly
1 Tbsp sesame oil
2 Tbsp soy sauce (or GF alternative)
1 Tbsp rice vinegar
1 Tbsp fish sauce
1 asian pear, peeled and grated
2 cloves garlic, minced
1 Tbsp sesame oil
2 Tbsp sweet chili sauce
1 Tbsp toasted sesame seeds
1. Mix the marinade ingredients together and marinate the beef for 20 minutes.
2. Soak the noodles in hot water for 5-10 minutes (until almost tender) and set aside.
3. In a wok or heavy based pan, heat 1 Tbsp sesame oil and stir fry the onion and zucchini until golden.
4. Add the meat with marinade as well as the kale. Cook through while stirring about 10 minutes. Taste the beef and make sure it is cooked. Adjust the seasoning.
5. Add the glass noodles and stir fry until noodles are tender (approx 5 minutes)

Serve and eat with chopsticks to get the maximum pleasure out of it!
I added red pepper flakes to my plate because I love da heat.
I can't wait to buy more of these noodles. They don't get mushy like rice noodles do and they certainly make me feel like I'm eating healthy without the hub feeling like I'm imposing "health food" on him!
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