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Gluten-Free Chapchae
Created by: Howcan Team
Ingredients
- 8 ounces of gluten-free sweet potato noodles
- 2 tablespoons of sesame oil
- 2 cloves of garlic, minced
- 1 onion, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 ounces of shiitake mushrooms, sliced
- 4 ounces of spinach
- 2 green onions, cut into 2-inch pieces
- 1/4 cup of gluten-free soy sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of sesame seeds
- Salt and pepper to taste
Instructions
- Cook the gluten-free sweet potato noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, mix together 1/4 cup of gluten-free soy sauce, 2 tablespoons of brown sugar, and 2 tablespoons of sesame oil. Set aside.
- Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the sliced onion, julienned carrot, and thinly sliced red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
- Add the sliced shiitake mushrooms and cook for an additional 2-3 minutes.
- Add the cooked sweet potato noodles to the pan, along with the soy sauce mixture. Toss everything together and cook for 2-3 minutes until the noodles are heated through and well coated with the sauce.
- Add the spinach, green onions, and sesame seeds to the pan. Toss everything together and cook for another 1-2 minutes until the spinach is wilted.
- Season with salt and pepper to taste. Remove from heat and transfer to a serving dish.
- Serve the gluten-free Chapchae hot and enjoy!
Chapchae, a popular Korean dish, traditionally features sweet potato starch noodles. However, for those seeking a gluten-free option, using gluten-free noodles is a fantastic alternative. These noodles are stir-fried with an array of colorful vegetables, such as carrots, spinach, and mushrooms, creating a delightful medley of flavors and textures. The dish is seasoned with soy sauce, sesame oil, and a hint of sweetness. Renowned Korean chefs, like Judy Joo, have elevated this dish, while restaurants in Seoul's bustling Gangnam district and New York City's Koreatown serve exceptional versions. The key to a perfect gluten-free Chapchae lies in achieving the ideal balance of savory and sweet flavors, and ensuring the noodles are cooked to a delightful chewy texture.
50 min
4
380 calories
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