My vegan Shirataki Japchae is a Korean inspired fusion dish featuring Japanese shirataki noodles instead of using the traditional Korean potato starch noodles. It's savory, slightly sweet and spicy. This is a noodle side dish to be served with a bowl of rice!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Sides
Cuisine: Japanese Inspired, Korean-Inspired
Servings: 4
Author: Plant-Based Matters
Ingredients
Cooking Shirataki Noodles
14ozshirataki noodles(drained weight 8 oz / 231 g. I use 2 packs of shirataki)
1.5qtwater
Sauce
1/2tbspgrated garlic1/2 tbsp = about 3 garlic cloves
2tbspsoy sauce
2tbspsake
1 1/2tbspsugar
The Rest
1/2tbspneutral oil
2.5ozyellow onionthinly sliced (2.5 oz / 70 g = 1/4 onion)
3ozcarrotjulienned (3 oz / 80 g = 1 medium carrot)
2.5ozgreen bell pepperthinly sliced (2.5 oz / 70 g = 1/2 green bell pepper)
First, prepare the shirataki noodles. Start boiling water in a medium sauce pan. Meanwhile, open the bag of shirataki noodles over a colander to drain then rinse under running water. Shake off the excess water and set it aside.
Once water is boiling, add the shirataki noodles and cook for 2-3 minutes. Use the same colander to drain then rinse again with running water. Shake off the excess water. You can cut the shirataki noodles shorter using kitchen scissors (optional.) Set it aside.
Next, prepare the sauce. In a medium size prep bowl, combine grated garlic, soy sauce, sake, and sugar. Stir well and set it aside.
Once all the ingredients are ready and prepped, start heating up a non-stick frying pan at medium high heat. Pour neutral oil and add yellow onion and carrot. Cook for 2-3 minutes. Next, add green bell pepper and shiitake. Season with sea salt and cook for another 2-3 minutes.
Add the shirataki noodles to the pan and stir for minute or so. Next, add the sauce and stir. Continue to cook for 3-4 minutes until the sauce is reduced down. Adjust the seasonings with extra sea salt if necessary. Lastly, add gochugaru, scallion, and toasted sesame oil then give a quick stir.
Serve with toasted sesame seeds on top.
Notes
Shirataki Noodles
Shirataki noodles are type of Japanese noodles made with konjac yam.
They are low in calories which makes a great alternative as a healthier choice of noodles.
The texture of shirataki noodles is firm and bouncy.
Shirataki noodles may have a somewhat fishy smell when you open the bag. To get rid of it, rinse with water then cook in boiling water for 2-3 minutes (see the instructions above in step 1 & 2.)
Gochugaru
Gochugaru is Korean dried red chili pepper flakes.
You can easily find one at Korean grocery stores and online stores. I use Gochugaru from Mother-in-Law’s Kimchi.
You can adjust the amount to your taste.
Sake
Sake adds a hint of sweetness and gives background flavor and the aroma.
The alcohol content will be cooked off.
Be sure to look for vegan-friendly sake. I use Organic Junmai Sake from Hakutsuru.
* This recipe was originally published as " Shirataki Japchae" and it's been modified & updated.