Korean Japchae

Name: Korean Japchae Tofu and Mushroom Noodles
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Tsp of Salt; 20 Grams of Corn starch; 4 Tbsp of Vegetable oil; 100 Grams of Glass noodles; 2 Grams of Chilli flakes; 250 Grams of Chestnut mushrooms; 200 Grams of Shiitake mushroom; 1 Piece of Shallots; 1 Piece of Carrot; 2 Piece of Garlic cloves; 30 Grams of Ginger; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 60 Grams of Baby spinach; 30 ML of Soy sauce; 20 ML of Sweet soy sauce; 30 Grams of Hoisin sauce; 14 Grams of Sriracha sauce; 15 ML of Sesame oil; 10 Grams of Sesame seeds

Tofu and Mushroom Noodles

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

Cals 769 · Prot 38 · Carbs 108 · Fat 25

Vegan

45 min

Korean Japchae Tofu and Mushroom Noodles

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

Cals 769 · Prot 38 · Carbs 108 · Fat 25

Vegan

Ingredients

Tofu and noodles

Firm tofu 9*

300 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

200 Grams

Shallots

1 Piece

Carrot

1 Piece

Garlic cloves

2 Piece

Ginger

30 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Baby spinach

60 Grams

Sauce

Soy sauce 9*10*11*

30 ML

Sweet soy sauce 9*10*11*14*

20 ML

Hoisin sauce 3*9*10*

30 Grams

Sriracha sauce

14 Grams

Sesame oil 3*9*

15 ML

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3220 / 769
Fats (g)	24.9
of which saturated (g)	3.8
Carbohydrates (g)	108
of which sugars (g)	27.2
Fibers (g)	13.5
Proteins (g)	38.3
Salt (g)	5.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Clean and slice the chestnut and shiitake mushrooms. Peel and finely slice the shallots and carrots. Peel and grate the garlic and ginger.

2 Prep tofu and sauce

Chop the tofu into cubes. Sprinkle with salt. Carefully turn the tofu 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.

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.

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 shallots, carrots, salt and pepper. Fry for 2 min further. Finally, add the baby spinach, garlic and ginger. Cook for a final 1-2 min.

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.

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.

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