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Glass Noodle Stir Fry

Glass Noodle Stir Fry (also known as Japchae of Chop Chae)

One of my favorite dinners, Glass Noodle Stir Fry, often called japchae or chop chae in restaurants, has its origins in Korea and is a great, hearty, veggie-rich meal you can make quickly and inexpensively. If glass noodles aren’t your thing, feel free to substitute with rice noodles or soba for a less authentic but still delicious meal.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Glass Noodle Stir Fry

8.8 ounces glass noodles
(also known as cellophane or bean thread noodles)
1 tablespoon sesame oil, divided
1 lb. super-firm or pressed tofu, cubed
4 tablespoons low-sodium tamari, divided
1 bunch scallions, sliced, dark green tops minced and reserved
5 ounces shiitake mushrooms, sliced
2 tablespoons garlic, minced
2 cups carrots, peeled and julienned
1 red bell pepper, julienned
2 tablespoons brown rice vinegar
Sesame seeds for top

Heat a large skillet or wok over medium-high heat. Heat ˝ tablespoon sesame oil for a minute, then add the tofu so it is all flat on the bottom of the pan. Add 1 tablespoon of tamari, and sauté until browned on all sides, about six minutes. Remove the tofu from the pan, leaving the heat on.

Add ˝ tablespoon sesame oil. Add the scallions (not the reserved tops), shiitakes and 1 tablespoon of tamari. Sauté for three minutes. Add the garlic, bell peppers, carrots and sauté for four minutes, until softened. If the skillet or wok is big enough, combine the prepared noodles and veggies in there. Otherwise, switch to a large bowl, also adding the tofu, two additional tablespoons of tamari and two tablespoons of rice vinegar. Mix gently until everything is mixed through.

Serve warm with a sprinkling of reserved green scallion tops and sesame seeds.

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