Homemade Healthier Japchae
I am very experimental when it comes to cooking in the kitchen, I love trying out new foods and I am fascinated by Asian dishes. Growing up, my mom never really made Asian food for us but somehow I absolutely love making it myself (and this is a family-favorite recipe of mine). This recipe is super simple and a recipe that everyone can follow and make- the hardest part of the entire recipe is chopping all the veggies. This dish combines so many amazing flavors and includes so many veggies! I always keep this dish vegetarian, but if you wanted to add a protein you can always add chicken, beef, tofu, etc. Some people might find it difficult to find the sweet potato/glass noodles, I would check a local Asian grocer if available, if not Amazon usually has them! Lastly, this recipe is extremely customizable, you can add and omit things that you like or don’t like, for example my one brother hates mushrooms so when I make him this dish I usually omit the mushrooms and add extra sauce for him. If you like it spicy, feel free to add red chili flakes! Also use as many of the veggies you have on hand, if you do not have one or two of the veggies listed below no problem! Just use what you have on hand!
- 2 tablespoons of oil (I use either avocado or olive)
- 2 cloves of garlic (sometimes I add a bit extra)
- About an inch of fresh ginger
- About 2-3 Bok Choy (regular sized)
- 1 Large Carrot (sliced into matchstick shape)
- A handful of mushrooms
- ½ large white onion
- A big handful of spinach
- About a teaspoon of rice wine vinegar
- About 3 tablespoons of soy sauce, tamari, or coconut aminos (any of these work)- add more if needed
- 1.5 tablespoons of sesame oil
- 4 tablespoons of water
- A handful of sliced scallions
- 1 package of sweet potato (glass) noodles
- Red Chili Flakes (if you like spice)
- Sesame Seeds
- First Prep your veggies- dice or mince the garlic and the ginger; chop the Bok Choy and separate the leaves from the stems; slice the carrot in matchstick shape (this probably takes the longest so if you have matchstick carrots on hand I would suggest using those instead!); Dice the onion; and slice the scallions
- Cook the Noodles according to package instructions and then rinse them through cold water and set aside.
- While the noodles are cooking, hear up about 2 tablespoons of oil on a large cast iron skillet (if you do not have a skillet that is no problem, just use a big pot or pan)
- Once the oil is heated add the garlic and ginger to the pan and stir until it begin to turn slightly brown. Then remove the garlic and ginger and set aside in a small dish.
- Next add the diced onion, chopped Bok Choy stems (save the leaves for later), carrots, and mushrooms to the pan.
- Stir the veggies until they become soft and cooked through
- Next add in the spinach, Bok Choy leaves, garlic, ginger, and cooked noodles to the pan.
- Once everything is well mixed, begin to add the sauce mixture- add the rice wine vinegar, soy sauce (or other), sesame oil, red chili flakes, and water.
- Mix everything together and make sure the spinach and Bok Choy leaves are wilted, then serve and top with scallions and sesame seeds and enjoy!!