‘Fill your plate with the colours of the rainbow. What pleases the eye, pleases the body’
I wanted to try a new dish for my little, slowly integrating differentiated foods and was craving a good gluten free noodle dish. I cooked the veggies individually for little as he doesn’t like it when they are all mixed and spends a lot of time picking them out, but I’m never sure which one he will choose.
Japchae is a Korean dish, typically prepared with dangmyeon, a see-through noodle made of sweet potato starch, the noodles are mixed with assorted vegetables, meat and mushrooms and seasoned with soy sauce and sesame oil. Here I used tamari instead of soy sauce making the dish gluten free. Japchae literally translates to mixed vegetables, so I stayed true to the original and kept this as a vegetarian dish.
Little loved them so much, he slurped the whole bowl down.
Ingredients
For the noodles
- 4 ounces sweet potato noodles
- 2 tbsp. tamari
- 1 tbsp. toasted sesame oil
- 1 tbsp. maple syrup
For the vegetables
- 1 large egg (yolk only)
- 10 shiitake mushrooms
- 1 cup carrots, cut into matchsticks
- 1 cup of broccoli cut into small florets
- 1 cup of asparagus, cut into 1-inch pieces
- 2 tbsp. tamari
- 2 tbsp. maple syrup
Method
- Add the sweet potato noodles to a pot of boiling water, mix every few minutes to stop them sticking. Let soak for 5-7 minutes or until soft. Drain and rinse in cold water to stop the cooking.
- Add the tamari, sesame oil and maple syrup. Set aside.
- Separate the egg to yolk only, add a dash of salt. Wisk. Add a little oil to the pan, add the egg and spread out. Switch the heat off, let cook for 1-minute and then flip. Let cool and cut into strips.
- Next add a little oil and stir-fry the rest of the vegetables, adding the tamari and maple syrup. Cook until the vegetables are cooked through.
- Mix into the noodles, with the egg and serve warm or cold.
