Tuesday, October 23, 2012

Jap Chae - Dairy & Gluten Free

I found these Sweet Potato Noodles also called Dangmyeon or Glass Noodles at an Asian grocery store.  I was looking for new types of gluten free noodles to try when I spotted these.  I searched for dairy free and gluten free recipes to make using these Sweet Potato Noodles and found many variations of Jap Chae a Korean dish.  However, none of the recipes I found suited what I had available.  This is my take on Jap Chae.

Jap Chae

1 1/2 lbs Dangmyon - Sweet Potato Noodles

1/2 c soy sauce (La Choy is gluten free) 
4 tbs sugar
2 tbs sesame oil
1/2 tbs Sriracha

2 tbs extra virgin olive oil
2 medium red onions, sliced
6 cloves garlic, chopped
3 cups frozen spinach, thawed
8 oz white mushrooms, sliced 
4 eggs

Cook the sweet potato noodles according to package directions.
When tender drain and rinse with cold water. 
Combine the soy sauce, sugar, sesame oil, and Sriracha in a small bowl.
Toss the cooked rinsed noodles with the sauce.
 Meanwhile, heat the oil in a large skillet.
Saute the onions until tender.
Add the garlic and mushrooms and cook for a few minutes.
Add the spinach and cook a few minutes longer.
In a separate pan, scramble the eggs and set aside.
Combine all ingredients in the skillet and heat through.

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