I made this noodle dish for every BBQ this summer and it was a big hit. This recipe is a Chinese spin on the Korean glass noodles dish, japchae. I love these noodles because there is a ton of vegetables.
- 1.5 pounds bag of dried Korean vermicelli sweet potato starch noodle
- 10 dried shiitake mushrooms
- 2 red peppers thinly sliced
- 1 orange pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 green pepper thinly sliced
- 1 bag of baby spinach 6oz
- 4 carrots shredded
- 10 scallion stalks chopped
- 1 onion thinly sliced
- 10 garlic finely chopped
- 5 eggs
- 3/4 cup coconut aminos
- 1/2 cup fish oil
- 3/4 cups sesame oil
* You can use 3/4 cup soy sauce and 1/2 cup honey in place of coconut aminos and fish oil.
- wok or cast iron skillet
- 8+ quart stock pot
I love to cook with these noodles because they are gluten free.
At least 3 hours before you make the noodles, soak the dried shiitake mushrooms in water.
Once you are ready to cook, squeeze the excess water from the mushrooms.
Cut the stems. Save the water from the mushrooms and stems to add to your next batch of bone broth.
Thinly slice the shiitake mushrooms, finely chop the scallions and garlic, shred the carrots.
Thinly slice the peppers and onion.
Crack 5 eggs into a bowl and mix.
Fill the stock pot with water and start boiling on medium high.
Turn your skillet or wok on medium and add in 1 tablespoon of oil/fat. I used duck fat to cook these noodles. Once hot, add the onions and cook until translucent. Then add the peppers, 1/2 teaspoon of salt, and cover. After 4 minutes open the cover and stir the vegetables. Cook until vegetables are soft, about 8-10 minutes.
Place the vegetables and its juices onto a plate. The juice will give flavor to the noodles. Keep this stove burner on the whole time you cook the vegetables, mushroom, and eggs. You’ve already cut everything up so you will cook everything one right after another.
In the same skillet or wok, heat 1 tablespoon of oil or fat. Put in the shredded carrots and 1/4 teaspoon of salt. Cook uncovered until soft, about 5 minutes. Stir while cooking. Place cooked carrots onto the plate with the peppers and onions.
Clean the baby spinach. In skillet or wok, heat 1 tablespoon of oil or fat. Put in the garlic and cook for 30 seconds until the ends turn light brown. Put in the spinach and 1/4 teaspoon of salt. Stir and cook until starting to wilt, about 2 minutes. Place the spinach on the plate.
In the skillet or wok, heat 1 tablespoon of oil or fat. Put 1/4 cup of scallions and cook for 30 seconds to flavor the oil. Put in the shiitake mushrooms and 1/4 teaspoon of salt. Stir and cook until hot, about 3 minutes.
Place the mushrooms on the plate.
In the skillet or wok, heat 3 tablespoons of oil or fat. Put in the eggs and 1/4 teaspoon of salt. Lightly scramble and place on a separate late.
By now the water in the stock pot will be boiling. Put the dry glass noodles into the boiling water and follow the cooking instructions on the package, probably around 10 minutes.
Drain the noodles, place back into the pot, and pour in the sesame oil. Thoroughly mix the sesame oil through the noodles to prevent them from sticking. Use hands, tongs, or chopsticks. The noodles will be hot.
Place all of the cooked vegetables and mushrooms and the rest of the raw scallions on top of the noodles.
Mix the coconut aminos, fish oil, and 1 teaspoon of salt and pour into the pot.
Use 2 sets of chopsticks or hands to thoroughly mix everything together.
Give the noodles a taste. To make them more savory add salt and fish sauce. If they need to be sweeter, add some coconut aminos.
Once the noodles are perfect. Add the lightly scrambled eggs on top.
The Dumpling Mama xo