Dive into the delightful world of Korean cuisine with this Vegan Korean Glass Noodle Stir-Fry with Tofu! This dish is a perfect blend of chewy sweet potato noodles, crisp veggies, and a savory peanut butter sauce. It’s a quick, healthy, and utterly irresistible meal that will have you coming back for seconds. Perfect for lunch or dinner, this JapChae-inspired recipe is both gluten-free and vegan, making it a versatile addition to your meal rotation.
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Hello, friends! My name is Mei Chen, and today I’m excited to share a delightful recipe with you: Korean Glass Noodle Stir-Fry with Tofu. As someone who grew up in Sichuan, China, I have always had a love for bold flavors and vibrant dishes. When I moved to the US, I was introduced to a wide variety of cuisines, and Korean food quickly became a favorite. This Vegan Korean Glass Noodle Stir-Fry with Tofu, inspired by the classic JapChae, is a delicious, healthy, and easy meal that you can enjoy any day of the week.
The history of japchae goes as far back as the 17th century during the Joseon Dynasty under the reign of King Gwanghae. It’s important to note at that time vegetables dominated Korean cuisine as slaughtering cattle for food was prohibited in accordance with Buddhist beliefs.
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A Culinary Adventure from Sichuan to Seoul
My journey with Korean food began when I first moved to the US and met my neighbor, Mrs. Kim. She loved sharing her Korean dishes with me, and one evening she introduced me to JapChae. The chewy sweet potato noodles, crisp vegetables, and flavorful sauce were a revelation. It reminded me of the noodle dishes I grew up with but with a unique twist. Since then, I’ve been making my own version of this beloved dish, adapting it to be vegan and gluten-free for my family.
Bringing Korean Glass Noodle Stir-Fry into Your Kitchen
Picture a busy weekday evening, and you need to whip up a quick, healthy dinner. This Korean Glass Noodle Stir-Fry with Tofu is perfect for those nights. It’s a great way to introduce your family to the delightful flavors of Korean cuisine, and it’s so simple that even the kids can help out in the kitchen!
This Vegan Korean Glass Noodle Stir-Fry with Tofu is not only delicious but also packed with nutrients. Each serving contains approximately 350 calories, 45g of carbohydrates, 12g of protein, and 12g of fat. It’s a balanced meal that provides a good mix of macronutrients, fiber, and essential vitamins and minerals.
Chef’s Notes:
- For added flavor, consider marinating the tofu slices in a bit of soy sauce and sesame oil before cooking.
- This dish pairs well with a side of kimchi or a simple cucumber salad.
- Feel free to add other vegetables like bell peppers or mushrooms for more variety.
- If you prefer a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the sauce mixture.
Korean Glass Noodle Stir-Fry with Tofu
Dive into the delightful world of Korean cuisine with this Vegan Glass Noodle Stir-Fry with Tofu! This dish is a perfect blend of chewy sweet potato noodles, crisp veggies, and a savory peanut butter sauce. It’s a quick, healthy, and utterly irresistible meal that will have you coming back for seconds. Perfect for lunch or dinner, this JapChae-inspired recipe is both gluten-free and vegan, making it a versatile addition to your meal rotation.
4
servings15
minutes5
minutes350
kcal20
minutesKeep the screen of your device on
Ingredients
- Noodles and Tofu
7 oz dry sweet potato noodles
8 oz firm tofu, sliced thinly
- Vegetables
1 lb fresh asparagus spears
2 medium carrots
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, minced
- Sauce
1 tablespoon natural peanut butter
1 tablespoon tamari or gluten-free soy sauce
2 tablespoons apple cider vinegar
2 teaspoons coconut sugar
1/3 cup vegetable broth with spices
1/8 teaspoon sea salt (adjust to taste)
1 teaspoon toasted sesame oil
2 teaspoons canola oil (for stir-frying)
- Garnish
1 teaspoon toasted black sesame seeds
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons roasted peanuts, chopped
- Alternative Ingredients:
Noodles: Rice noodles or zucchini noodles for a low-carb option.
Tofu: Tempeh or seitan for different textures.
Peanut Butter: Almond butter or sunflower seed butter for nut allergies.
Soy Sauce: Coconut aminos for a soy-free alternative.
Coconut Sugar: Maple syrup or agave nectar.
Directions
- Prepare Noodles – Soak the sweet potato noodles in warm water for about 10 minutes. Follow package instructions to boil them until tender (approximately 4-5 minutes). Rinse with cold water and drain thoroughly.
- Prep Vegetables – Snap off the tough ends of the asparagus and use a vegetable peeler to create thin ribbons. Peel and shave the carrots into similar ribbons. Set aside.
- Make Sauce – In a mixing bowl, whisk together peanut butter, tamari, apple cider vinegar, coconut sugar, vegetable broth with spices, sea salt, and sesame oil until smooth.
- Stir-Fry Veggies – Heat a nonstick pan over high heat until hot. Add canola oil and wait until it shimmers (about 15 seconds). Add minced garlic and ginger; stir-fry for about 30 seconds until fragrant. Add asparagus and carrot ribbons; cook for about 3 minutes until tender. Remove the pan from heat. Add the cooked noodles and tofu slices to the pan along with the prepared sauce. Toss everything together until well combined.
- Garnish and Serve – Transfer to serving plates and garnish with chopped cilantro leaves, toasted black sesame seeds, and chopped roasted peanuts. Serve immediately.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- vegetable peeler
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 600mg
- Fiber: 6g
- Sugar: 8g
- Vitamin A: 120IU
- Vitamin C: 30mg
- Calcium: 15mg
- Iron: 20mg
Feel free to get creative with this recipe! You can substitute the sweet potato noodles with rice noodles or zucchini noodles for a low-carb option. If you’re not a fan of tofu, try using tempeh or seitan for different textures. For those with nut allergies, almond butter or sunflower seed butter works well in place of peanut butter, and coconut aminos can replace soy sauce for a soy-free alternative. Maple syrup or agave nectar can be used instead of coconut sugar if you prefer a different sweetener.
Korean Glass Noodle Stir-Fry Journey
I hope this recipe brings as much joy to your kitchen as it does to mine. Cooking can be a wonderful way to connect with your family, explore new flavors, and create lasting memories. The Korean Glass Noodle Stir-Fry with Tofu is a fantastic dish to add to your meal rotation, offering a perfect balance of taste, nutrition, and ease. So, gather your ingredients, invite your kids to join you in the kitchen, and embark on a culinary adventure together. Happy cooking!
FAQs: Korean Glass Noodle Stir-Fry with Tofu
Can I use a different type of noodle if I can’t find sweet potato noodles?
Absolutely! If sweet potato noodles are not available, you can use rice noodles, zucchini noodles for a low-carb option, or even traditional wheat noodles. Just keep in mind that cooking times may vary, so adjust accordingly.
How can I make this recipe nut-free?
To make this recipe nut-free, you can replace peanut butter with sunflower seed butter or tahini. Additionally, you can omit the roasted peanuts or substitute them with toasted pumpkin seeds for a similar crunch.
How can I make the dish spicier?
To add a spicy kick, you can mix in a teaspoon of gochujang (Korean chili paste) or a pinch of red pepper flakes into the sauce. Adjust the amount according to your heat preference.
Can I prepare any parts of this recipe in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. You can also pre-cut the vegetables and store them in an airtight container in the fridge for up to two days.
How do I store leftovers, and how long will they last?
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to three days. To reheat, simply warm them in a nonstick pan over medium heat until heated through.
Can I freeze this dish?
While it’s possible to freeze the dish, the texture of the noodles and vegetables may change upon reheating. If you do freeze it, allow it to thaw overnight in the refrigerator before reheating.
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