KOREAN VERMICELLI (GLASS) SWEET POTATO NOODLES WITH VEGETABLES Recipe
Recently, I visited H-Mart International which is a part of a large Korean supermarket chain. After perusing every aisle, I had the urge to try making a dish with a Korean flare. The vermicelli (glass) noodles piqued my interest. In Korean cuisine, glass noodles are usually made from sweet- potato- starch and are called dangmyeon. Since I've made many vermicelli/ cellophane/glass noodle dishes, I thought the Korean version would be something new and learned about a dish called Japchae, which is made from sweet potato noodles, stir fried in sesame oil with vegetables, thinly sliced carrots, onions, spinach, and mushrooms. It is sometimes served with beef, and flavored with soy sauce and sweetened with sugar. Japchae is usually garnished with sesame seeds and may be eaten either hot or cold. I found something to use as a base and used the vegetables that I had on hand. No mushrooms or spinach, but had daikon, baby bok choy and snow peas.
First, I decided to shred both carrots and daikon on my spiral vegetable slicer and made a vegetable "noodle" topping. Right before serving, I added a touch of ponzu.
Since I had baby bok choy and snow peas in my fridge, I used both as vegetables to accompany the carrot and daikon noodles as the vegetables in the dish. And, of course, I used fresh garlic, fresh ginger, reduced-sodium soy sauce, and toasted sesame seeds which are typical staples in most Asian dishes.
I sautéed the vegetables in canola oil and added the sesame oil later because it is very powerful, at least I think it is. For the "heat" I offered red pepper or chili oil for each guest to select how "hot" they wanted their serving to be.
I can't say this is an authentic Korean dish, but using the sweet potato noodles was a new and a fun product to try.
Ingredients
- 6 oz. sweet potato starch vermicelli noodles
- 1 carrot, peeled and cut into strings on a spiral vegetable slicer (or cut into match-stick pieces)
- 1 daikon root, about 5", peeled and cut into strings on a spiral vegetable slicer (or shredded the old-fashioned way, with a knife)
- 2 oz. Ponzu (or a combination of soy sauce and Yuzu juice)
- 1 Tablespoon canola oil
- 1 onion, sliced lengthwise, 1/8" thick, about 1 1/2 cups
- 1 cup snow peas, trimmed
- 1/2 cup Shaoxing rice wine
- 2 Tablespoons garlic, chopped
- 1 Tablespoon fresh ginger, chopped
- 4 cups baby bok choy, cut in half with tough bottoms removed
- 2 tablespoons toasted sesame oil
- 1/2 cup reduced-sodium soy sauce (or Tamari)
- 1 teaspoon sugar
- Toasted sesame seeds
- Black sesame seeds
- Salt, pepper, chili sauce, Ichimi Togarashi red pepper or La Yu Chili Oil
Directions
- The Noodles: Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 10 minutes, then drain in a colander and rinse under cold water until cool. Place noodles in a large serving bowl and cut into 8-inch pieces.
- The Carrot and Daikon "Noodles": Blanch the carrots in boiling water for 30 seconds and then shock in ice water. Drain carrots and dry. After shredding daikon, rinse, drain and dry. Combine both carrot and daikon and set aside. This will be a "topping" for the dish. The Ponzu will be added and mixed later before serving.
- The Vegetables: Heat canola oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke. Stir-fry onion and snow peas until onion is softened, about two minutes. Add the rice wine, garlic and ginger and cook for another two minutes. Add the baby bok choy, sesame oil, soy sauce and sugar. Cook for a few minutes more, until most of the liquid is absorbed. Add the glass noodles to pan and combine. Top with shredded carrot and daikon "noodle" mixture that has been tossed in the ponzu. Sprinkle with sesame seeds as a garnish. Serve with desired condiments, such as soy sauce, red chili pepper, chili sauce or chili oil. Or just by itself.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 155 | 71% |
| Total Fat 17.43g | 22% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1849mg | 77% |
| Potassium 394mg | 11% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.07g | 3% |
| Protein 4.59g | 7% |
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