The Glass Noodle Recipe I Can Eat Everyday!

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LEARN HOW TO MAKE AMAZING KOREAN STYLE JAPCHAE NOODLES RECIPE TODAY!

LAY HO MA (how's it going in Cantonese)! When I think of simple recipes to make on repeat, I think of this one! Join me in this episode and learn how to make a tasty sweet and salty Korean style Japchae noodles recipe tonight!

Ingredients:
120g fresh shiitakes
1/2 red onion
1/2 red bell pepper
1/2 yellow bell pepper
1 carrot
175g smoked tofu
2 tbsp avocado oil
salt and pepper to taste
200g bean sprouts
3 pieces garlic
3 sticks green onions
200g potato starch noodles
2 tbsp toasted sesame oil
1 tbsp gochugaru (Korean pepper powder)
1/4 cup soy sauce
3 tbsp maple syrup
1 tbsp rice vinegar
white sesame seeds to serve

Directions:
1. Preheat the oven to 400F. Remove the end bits from the stalk of the fresh shiitakes and Slice them. Place them into a large mixing bowl. Thinly slice the red onion, red bell pepper, and yellow bell pepper. Chop the carrot into thin matchsticks. Slice in half the smoked tofu, and then into sticks. Add these to the mixing bowl, followed by the avocado oil and some salt and pepper. Toss to coat. Spread them onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins

2. Bring a pot (or sauté pan) of water to boil for the noodles. Rinse and drain the bean sprouts and set aside. Finely chop the garlic. Chop the green onions into small batons, then thinly slice lengthwise

3. Boil the potato starch noodles to package instructions (in this case 8mins). Stir occasionally. After 8mins, add the bean sprouts, stir, and let it cook for another couple of minutes to wilt them down. Drain out the water through a colander and set aside

4. Place the pan back onto medium heat. Add the toasted sesame oil, garlic, and gochugaru. Stir and cook for about a minute. Add the green onions, soy sauce, maple syrup, and rice vinegar. Give the pan a stir to wilt down the green onions

5. Transfer the noodles and bean sprouts to the large mixing bowl along with the roasted veggies and sauce. Mix to combine. Plate and garnish with white sesame seeds to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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