Korean Japchae

Tofu and Mushroom Noodles

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Instructions

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1 Prep vegetables

Clean the chestnut mushrooms and shiitake mushrooms with kitchen paper (don't wash). Slice the chestnut mushrooms thinly. Remove the stems of the shiitake mushrooms and slice them. Peel and finely slice the shallots. Peel the carrot and cut it to matchsticks. Peel and grate the garlic and ginger.

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2 Prep tofu and sauce

Chop the tofu into cubes. Sprinkle with salt. Carefully turn in the corn starch and set aside. In a small bowl, combine the soy sauce, sweet soy sauce, hoisin sauce, sriracha (spicy!)sesame oil and sesame seeds. This is your sauce.

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3 Fry tofu

See pro tip! Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 6-8 min until golden and crispy. When frying, handle the tofu gently and don't move it around too much. Remove the crisped tofu from the pan and set aside.

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4 Fry vegetables

See pro tip! Return the pan to a high heat with a second drizzle of vegetable oil. Once very hot, add the mushrooms and fry for 5-8 min until starting to crisp. Add the shallotscarrots, salt and pepper. Fry for 2 min further. Finally add the baby spinach, garlic and ginger, and toss to combine.

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5 Prep noodles

Meanwhile, boil a kettle. Pour the boiling water over the glass noodles and cover for 3 min. Once tender, drain the noodles in a colander and run under cold water. Return the noodles to the bowl and cross-cut them a couple of times with scissors. Add the sauce. Fold to combine.

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6 Combine

If you're cooking for 3 or 4, divide everything among two pans. Toss the fried tofu and the seasoned noodles in the fried vegetables. Divide the stir-fry among plates, sprinkle with a pinch of chilli flakes (spicy!) and serve immediately.

Tips for fussy eaters

Leave the sriracha and the chilli flakes out!

Pro tip

Don't rush the frying of the tofu or mushrooms. The crispiness of both adds to the dish's flavour and texture. Use two pans or work in batches!

The chae in japchae means 'finely cut' - make sure to use those knife skills!

Cooking Time: 45 min

Cals 518 · Prot 22 · Carbs 82 · Fat 17

Dairy-Free

Ingredients

Number of people

Tofu and noodles

Firm tofu 500 Grams
Salt 0.5 Tsp
Corn starch 20 Grams
Vegetable oil 4 Tbsp
Glass noodles 100 Grams
Chilli flakes 2 Grams

Vegetables

Chestnut mushrooms 250 Grams
Shiitake mushroom 150 Grams
Shallots 1 Piece
Carrot 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams

Sauce

Soy sauce 30 ML
Sweet soy sauce 20 ML
Hoisin sauce 30 Grams
Sriracha sauce 14 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams

The chae in japchae means 'finely cut' - make sure to use those knife skills!

Cooking Time: 45 min

Cals 518 · Prot 22 · Carbs 82 · Fat 17

Dairy-Free

Instructions

photo

1 Prep vegetables

Clean the chestnut mushrooms and shiitake mushrooms with kitchen paper (don't wash). Slice the chestnut mushrooms thinly. Remove the stems of the shiitake mushrooms and slice them. Peel and finely slice the shallots. Peel the carrot and cut it to matchsticks. Peel and grate the garlic and ginger.

photo

2 Prep tofu and sauce

Chop the tofu into cubes. Sprinkle with salt. Carefully turn in the corn starch and set aside. In a small bowl, combine the soy sauce, sweet soy sauce, hoisin sauce, sriracha (spicy!)sesame oil and sesame seeds. This is your sauce.

photo

3 Fry tofu

See pro tip! Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 6-8 min until golden and crispy. When frying, handle the tofu gently and don't move it around too much. Remove the crisped tofu from the pan and set aside.

photo

4 Fry vegetables

See pro tip! Return the pan to a high heat with a second drizzle of vegetable oil. Once very hot, add the mushrooms and fry for 5-8 min until starting to crisp. Add the shallotscarrots, salt and pepper. Fry for 2 min further. Finally add the baby spinach, garlic and ginger, and toss to combine.

photo

5 Prep noodles

Meanwhile, boil a kettle. Pour the boiling water over the glass noodles and cover for 3 min. Once tender, drain the noodles in a colander and run under cold water. Return the noodles to the bowl and cross-cut them a couple of times with scissors. Add the sauce. Fold to combine.

photo

6 Combine

If you're cooking for 3 or 4, divide everything among two pans. Toss the fried tofu and the seasoned noodles in the fried vegetables. Divide the stir-fry among plates, sprinkle with a pinch of chilli flakes (spicy!) and serve immediately.

Tips for fussy eaters

Leave the sriracha and the chilli flakes out!

Pro tip

Don't rush the frying of the tofu or mushrooms. The crispiness of both adds to the dish's flavour and texture. Use two pans or work in batches!

Ingredients

Number of people

Tofu and noodles

Firm tofu 500 Grams
Salt 0.5 Tsp
Corn starch 20 Grams
Vegetable oil 4 Tbsp
Glass noodles 100 Grams
Chilli flakes 2 Grams

Vegetables

Chestnut mushrooms 250 Grams
Shiitake mushroom 150 Grams
Shallots 1 Piece
Carrot 1 Piece
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams

Sauce

Soy sauce 30 ML
Sweet soy sauce 20 ML
Hoisin sauce 30 Grams
Sriracha sauce 14 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams
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