So, this recipe was supposed to be Japchae Korean-Style Noodles, but, even though my local market’s web site told me exactly what aisle they would be in, they did not, in fact, happen to carry the sweet potato noodles needed to make this Japchae.
Fortunately, linguini sized rice noodles worked a treat, and made preparation wickedly simple.
Everyone loved this recipe, though my mom-in-law was not happy with leftovers.
Oh well. Cannot win them all.
INGREDIENTS
•1 (16 oz) package wide rice noodles
•5 tsp sesame oil, divided
•1/4 cup lower sodium Tamari
•4 tsp sugar
•1 tbsp vegetable oil
•3 carrots, cut into matchsticks
•1 onion, thinly sliced
•1 cup shiitake mushrooms, sliced
•6 scallions, chopped
•4 cloves garlic, minced
•1 bag baby spinach
•1 tbsp sesame seeds (Optional)
Prepare your rice noodles according to package instructions. Mine said to cover in hot water and let soak for 25 minutes, with the admonition not to let them oversoak.
Toss the noodles with two teaspoons of the sesame oil and set aside.
Stir the Tamari together with the sugar in a small bowl and set aside.
Add the veggie oil to a large pot over medium high heat, then add the carrots and onion and cook until tender, mebbe five minutes or so.
Add the mushrooms, garlic, and scallions and cook for another minute or so, just until fragrant, then add the Tamari mixture, noodles, and spinach.
Toss to mix well, then cook for another couple of minutes, until the noodles are heated through and the spinach nicely wilted.
Toss with one tablespoon of sesame oil and the sesame seeds, then serve.
Note: I also added some Peruvian Pearl Peppers from my market’s olive bar for a bit of crunch and a nice splash of red .