Today I’m sharing another vegan Korean recipe!
Have you ever tried glass noodles? They’re made from potato starch and they’re springy and chewy and are known as glass noodles because of how transparent they get.
The vegetables are stir fried and then mixed with the noodles along with soy sauce, garlic and sesame oil. Simple yet delicious.
This dish is often eaten during celebrations.
Apart from the noodles, the rest can be picked up at most supermarkets.
When it comes to eating, people have it as a side dish rather than have a plate of it to themselves. It seems a bit strange but Koreans will eat the noodles along with rice but you’re welcome to polish off a plate of it on its own, god knows I’ve done that before myself 😀
Recipe for 2 portions or 4 as side dish:
-200 g dry glass noodles
– 100g spinach
– 1 large carrot, julienned
– 1/2 red pepper, julienned
– 2 shiitake mushrooms sliced (optional)
– 1/2 onion, julienned
– 4 cloves of garlic minced
– 2-3 tbs soy sauce
– 2 tsp sugar
– 1 tbs sesame oil
Wilt spinach in just boiled water. Leave for 2 mins then drain and squeeze water out carefully. Dress with salt pepper and drizzle of sesame oil, set aside.
Boil the noodles in water for about 8 mins or until it’s soft and chewy but without a bite.
While they boil, stir fry carrot with a bit of minced clove of garlic, add a pinch of salt. Once softened, set aside.
Do the same with the peppers, onion and shiitake mushrooms and always add a some garlic. Frying separately will give a better texture, you can dump all the veg in a large mixing bowl once done.
Drain noodles and add to the bowl. Now mix soy sauce, sesame oil, sugar and pepper with the noodles and veg.
Give it a taste, add more soy sauce and salt to suit your taste. If you’re planning to eat with rice, make it slightly saltier.
Garnish with sesame seeds and serve!