Sukiyaki is one of Karma’s favorite dishes and we’ve made it a couple of times, but at the very least it’s time consuming. Dan usually sautés the beef strips with brown sugar and soy, and Karma makes the tofu in the same manner. There’s a lot of upright time needed at the stove and for POTS people that can take all of your spoons. So we’ve adapted other soups to use these unique yam noodles, like egg drop soup. But tonight we made japchae — a Korean stir-fry dish that features glass noodles and it was lovely ♥
Easy Glass Noodle Stir-Fry
Ingredients
Sauce
Instructions
Marinade and Sauce
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Combine all of the ingredients in bowl or mason jar and stir until sugar dissolves.
Tofu
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Slice the firm tofu into strips and marinade with about a quarter of the prepared sauce above. Set aside as you prep the vegetables. Sauté the tofu and marinade in a hot cast iron turning the strips carefully as to minimize breakage.
Glass Noodles
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Prepare glass noodles as directed on package. We boiled a large pot of water, added a TBL spoon of salt and placed the yam noodles in stirring until they were submerged. We boiled the noodles until tender, about 12-15 minutes. Then drained and added a bit of oil to prevent sticking.
Stir Fry
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Slice carrots, shallots and bamboo shoots into thin strips. Sauté the carrots and bamboo shoots for about five minutes, before adding the shallots and cook for another two minutes.
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Add the mushrooms and continue to cook another minute or two, then place your rinsed and drained fresh spinach in the wok and cover for two minutes until it wilts. For serving, you can combine the veggie stir-fry with the noodles and/or the tofu or serve each separate for a deconstructed DIY japchae bowl.
