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5 from 1 vote

Veggie Japchae (Korean Noodles) - Gluten Free

Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Side Dish, Vegetarian Dinner
Cuisine: korean
Keyword: black pepper, carrots, dark brown sugar, eggs, fresh spinach, garlic, gluten free, gluten free soy sauce, korean sweet potato rice vermicelli noodles, onion, red peppers, scallions, sesame oil, sesame seeds, shiitake mushrooms
Servings: 6 people
Author: GFchow @ gfchow.com

Ingredients

  • 8 ounces Korean Sweet Potato Vermicelli Noodles (approx 1/2 bag) I used SunGiven brand DON’T USE REGULAR RICE VERMICELLI NOODLES
  • 2 1/2 tablespoons neutral oil canola, vegetable, etc, divided
  • 2 eggs large
  • 1 large carrot julienned or shredded (approx. 1/2 cup)
  • 1/2 red pepper cut into thin slices
  • 1/2 onion white or red, cut vertically through the root and then sliced into thin 1/2 moons (see recipe photos)
  • 2 scallions washed, ends trimmed and sliced into rounds or 1” pieces
  • 3 garlic cloves minced or pressed
  • 6-8 whole shiitake mushrooms stems removed and thinly sliced or 1 small container of pre-sliced shiitakes
  • 2 cups raw spinach washed and dried
  • 1/4 cup gluten free soy sauce I use San-J
  • 2 tablespoons sesame oil key ingredient!!
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon black pepper
  • 2 teaspoons or more toasted sesame seeds, white and/or black

Instructions

  • Cook glass noodles according to package directions. Drain, rinse in cold water and set aside. (If desired, cut the noodles into smaller strands with a scissor.)
  • Whisk 2 eggs in a small bowl. Heat a large nonstick pan with 2 teaspoons neutral oil. Pour the eggs into the pan and swirl the eggs so they spread evenly in the pan. Cook for 1 minute and then flip eggs over (don’t worry if the “omelette” breaks when you flip it, mine did!) and cook for an additional 1 minute. Remove omelette from the pan and transfer to a cutting board, let it cool slightly and then cut into thin strips. Set aside.
  • In the same pan, heat 1 tablespoon of neutral oil over medium to medium-high heat. Cook carrots and red pepper for 3-4 minutes until both have softened. Remove from pan and place into a bowl. Add 1 tablespoon more neutral oil to the pan and cook the onions, mushrooms, garlic and scallions until softened about 5 minutes. Lastly, add the spinach and cook until spinach begins to wilt, 1-2 minutes. Remove the vegetables from pan and place into same bowl with carrots and peppers.
  • Using the same pan add the gluten free soy sauce, sesame oil, brown sugar and black pepper and cook over medium to medium-low heat. Once the sugar dissolves, add the cooked sweet potato vermicelli noodles back to the pan and using tongs combine the sauce thoroughly with the noodles. Then add the vegetables and egg strips into the pan and combine all of the ingredients.
  • Transfer noodles to a bowl or platter, garnish with sesame seeds and dig in!

Notes

If you don’t have Korean Sweet Potato Noodles available in your area, they’re available through amazon. It’s important to use the sweet potato rice vermicelli noodles (versus regular rice vermicelli noodles) because they have a different consistency than rice vermicelli noodles. They have more of a “chew” to them that is wonderful.
This dish is just as delicious when served as leftovers, even 2-3 days later!
It's simple to add beef (beef short ribs, rib eye, or sirloin) or tofu to this recipe. Just make extra sauce and marinate the protein for 10-15 minutes, then pan fry in same pan before combining all of the ingredients.