Korean Glass Noodle and Vegetable Stir-Fry (Japchae)

Cuisine: Korean

Author: Joe Yonan

1 lb Korean glass/cellophane noodles (Dangmyeon)
2 Tbsp toasted sesame oil plus more for drizzling
¼ cup liquid aminos or coconut aminos or more as needed (may substitute low-sodium soy sauce, plus 1 Tbsp honey or agave nectar)
1 Tbsp roasted sesame seeds
4 large garlic cloves finely chopped
2 Tbsp extra-virgin olive oil
4 oz Cremini mushrooms trimmed and sliced
1 small onion finely chopped (⅔ cup)
3 bell peppers preferably a mix of red, yellow, and orange, stemmed, seeded, and thinly sliced (3¾ cups)
1 large carrot scrubbed, trimmed, and cut into 1-inch matchsticks (1½ cups)
2 cups green beans trimmed, and halved lengthwise
1 cup snow peas halved lengthwise
½ cup thawed frozen edamame, or peas
3 cups baby spinach leaves
Sriracha for serving (optional)

Cook the noodles according to the package directions. Drain and drizzle with a little sesame oil.
In a small bowl, whisk together the aminos, sesame seeds and half the garlic.
In a large wok or wide, deep skillet over high heat, heat 1 tablespoon of the sesame oil and 1 tablespoon of the olive oil. Add the mushrooms, onion and the remaining garlic and cook, stirring constantly, until browned and softened, about 4 minutes. Transfer the mushroom mixture to a plate and drizzle with a bit of sesame oil.
Add the remaining 1 tablespoon of the sesame oil and 1 tablespoon of the olive oil to the wok and add the bell peppers and carrot. Cook, stirring constantly, until the vegetables start to soften, about 2 minutes. Add the green beans, snow peas and edamame and cook until all the vegetables are just barely cooked through, about 2 minutes.
Add the reserved sesame-garlic sauce, the noodles and spinach and stir-fry just until the greens wilt, 30 seconds. Taste, and add more aminos or soy sauce if desired. Serve hot or at room temperature, with Sriracha for drizzling if desired.

Adapted from “The Kimchi Chronicles” by Marja Vongerichten (Rodale, 2011).