Korean Noodle Jjapchae Recipe
2/3 package Cellophane Noodles (skinny noodles, either mung bean or rice and other starch)
1 pkg. Spinach
3 Eggs, whisked together
1 Carrot, 1/3 burdock root or 2 carrots
2 large fresh portabella mushrooms, or equivalent shitake, oyster, or crimini mushrooms, sliced
1 lb bean sprouts
GF Vegetarian kim chi (if you like it and can find it)
Pour hot water on noodles and soak for ten minutes or less.
Sautee spinach in a little oil and season with a little salt.
Heat oil in a fry pan and swirl around pan. Add whisked eggs and cook as if you’re making an omelet, sprinkling with green onions and seasoning with salt and pepper. Cut in half so you can turn over the pieces easily.
Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.
Sautee your favorite mushroom slices in oil and season with salt and pepper.
Directions for bean sprouts:
Top individual portions of noodles with all the vegetable toppings and let everyone mix their own together.
To make this recipe soy-free simply omit the soy sauce. You can also substitute short grain white rice for the noodles and, if desired, stir in a salt, sugar, and vinegar solution that has been heated on low so that the granules dissolve. You can also sprinkle the rice with a mixture of kosher salt flakes and black sesame seeds.