Experience the enchantment of glass noodles in our Vega Korean Japchae. Watch as these translucent strands of noodles cook to perfection, with tofu and mushrooms adding a touch of magic to your dish. Delight in their delicate texture and savour the delightful flavours as you enjoy a fun and satisfying meal.
Ingredients:
Glass noodles: 250g
Smoked firm tofu: 300g
Zucchini: 1 medium
Carrot: 1 small
Onion: 1 medium
Scallion stalks: 3
Garlic cloves: 3
Rehydrated shiitake mushrooms: 6
Spinach: Large handful
Sesame seeds: To garnish
For the sauce:
Soy sauce: 5 tbsp
Sugar: 2 tbsp
Sesame oil: 1 tbsp
Preparations
Boil a pot of water and cook glass noodles according to package instructions. Drain and rinse with cold water. Toss noodles with 1 tsp of sesame oil and cut into smaller pieces.
Blanch the spinach in the same pot for 30 seconds. Rinse with cold water, squeeze out excess liquid, and chop.
Slice all vegetables into matchstick-sized pieces. Cut tofu into thin rectangles.
In a small bowl, mix together the sauce ingredients.
Fry the smoked tofu until just faintly browned in a big skillet with a little sesame oil. Place aside.
Fry the onions and garlic for one minute in the same wok. Add the carrot and shiitake mushrooms, and cook for one more minute. Add the zucchini and scallions after the final minute of frying.
Reduce the heat, and add the noodles, spinach, tofu, and sauce to the wok. Toss and cook until the sauce is soaked up. Serve garnished with toasted sesame seeds.
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