Kitchen Sink Japchae

Kitchen Sink anything is always the way to go.

Kitchen Sink makes life easy peasy, by cleaning out the fridge/ helps eliminate food waste and always involves veggies!

Japchae is a Korean dish that is made with stir fried vegetables and glass noodles.

I am a huge noodle lover, and vegetable lover so this is a weekly go to for me, usually a twice a week meal! It is delish hot, cold or room temp so this is perfect for a pot luck (a great way to get plant based foods onto the table!) or sending in a little container in your kiddos lunch.

Top with fresh chopped herbs, nuts, seeds, or just enjoy. XO

Kitchen Sink Japchae

Ingredients

• 2 cloves garlic, minced or 2 cubes

• 3 tsp ginger, minced or 3 cubes

• 1 TBSP avocado or coconut oil, or use water/broth and make this oil free!

• 2 TBSP low sodium tamari

• 1 package sweet potato glass noodles

• 1 cup vege power broth or I like this No Chicken Broth in a pinch!

• Veggies that you have on hand- here is what I frequently use:

  • Julienned bell peppers

  • One sweet onion that was on its way out

  • Mushrooms- canned, fresh, or both

  • Shredded carrots

  • Green onions

  • Celery

  • Peas or edamame or both

  • Broccoli & Cauliflower Florets

  • Greens like spinach, or kale

  • Green or Red Cabbage

• *Serves approx 2 peeps for this amount of liquid/ sauce. Increase liquids, garlic and ginger for larger batches.

Preparation

1. In a large wok or dutch oven heat up your oil until shimmering, or if using broth, add a few tbsp and heat until boiling or just before. Drop in your garlic and ginger. Stir until fragrant but do not burn.

2. Add in your veggies like onion and peppers, carrots- the heavier ones and stir fry until tender crisp, adding a splash of broth if necessary to keep from burning/ or if using broth/water only, you will need to keep an eye and add as needed.

3. While these are cooking, put on a little pot of water for your noods and cook them according to the package and rinse with cool water. Set aside.

4. Once those bright veggies are crisp, add in the green and cruciferous guys- so your greens, broccoli, cabbage, peas, green onions, toss to mix em and cook down for about one minute.

5. Add in your cup of broth, and tamari. Cover and steam for about 3 minutes.

6. Pop off that top, stir up your veggies and add in your noodles. Stir Fry them up for another minute in your sauce and veg and you’re good to go!

7. Divide among bowls and enjoy.

Tips

You can make just the veggies of this in a batch once or twice a week just the same. Often I just do the ginger, garlic, broth, tamari with broccoli, kale and cabbage. Just the “greens” are a go to for me for snacks, and they work well in wraps along with fresh lettuce etc.