More Than Our Story

Plant-Based Japchae

Plant-based japchae (Korean sweet potato starch noodles) with kale and hemp hearts.

Total Time: 20 Minutes

Serves: 4

Plant-Based

Table of Contents

Inspiration

This recipe is a plant-based take on the popular Korean stir fry dish made with sweet potato starch noodles.

HEALTHY, GLUTEN-FREE ALTERNATIVE:
Korean dangmyeon noodles are made from sweet potato starch, meaning they are naturally gluten-free, fat free and low in calories, making them a perfect choice for noodle lovers.

Ingredients

  • Dangmyeon (sweet potato starch noodles), 4 oz
  • Kale, 2 cups, chopped
  • Carrot, ¼ cup, cut into thin strips
  • Onion, ¼ cup, sliced thinly
  • Tamari soy sauce, 2-3 tablespoons *can substitute regular soy sauce
  • Hemp seeds, 2 tablespoons
  • Toasted sesame oil, 2 tablespoons
  • Cane sugar, 2 tablespoons *can substitute raw sugar
  • Toasted sesame seeds, 1 tablespoon
  • Garlic, 1 clove, minced
  • Sunflower oil
  • Black pepper
  • Sea salt

FREE TO EXPLORE:
This recipe is fantastic for experimenting - easily serving as the base from which your own creations can take flight.

Preparations

Preparing the Greens

  1. Bring a large pot of water to a boil. Add the kale and blanch for 30 seconds then remove with a slotted spoon. Let the water keep boiling to cook the noodles.
  2. Rinse the kale in cold water to stop the cooking. Pat dry to remove excess water, chop and place into a bowl with 1 teaspoon tamari soy sauce and 1 teaspoon sesame oil and mix well to coat the noodles.

Preparing the Noodles

  1. Place the noodles in the boiling water, cover and cook for 1 minute. Stir to prevent sticking together. Cover and keep cooking for another 6 minutes or until cooked.
  2. Strain, then place the noodles into the large bowl next to the kale. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar and mix well to season the noodles and keep them from sticking together.

Cooking the Vegetables

  1. Heat up a skillet over medium-high heat. Add 2 teaspoons sunflower oil with the onion, carrots and salt and stir fry about 2 minutes until the onion becomes translucent. Transfer to the large bowl.

Mix and Serve

  1. Add the minced garlic, 1 tablespoon tamari soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the large bowl and mix together all ingredients.
  2. Garnish with sesame and hemp seeds and serve.

Tips

  • Try adding chopped, raw Korean red chili peppers for some heat, or diced, purple cabbage for extra color.
  • Remember – this recipe can serve as the base for your own tasty creations.
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Denise

Denise is the most positive person you will ever meet. She takes pleasure in sharing and giving and is selfless beyond imagination. She is also an animal lover and will never miss the opportunity to say hello to any four legged friends along her journey. Denise is also an advertising and PR wizard and will charm your socks off. In 2021 her journey began becoming an irreplaceable part of More Than Our Story.

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