Bonberi Jap Chae

Hi Guys! Nicole from Bonberi here. I run a plant-based convenience store in NYC and develop recipes and content on Bonberi.com. Growing up with a Korean mom and Jewish American dad, the flavors were always so varied and vibrant. One dish stands out from my childhood– Jap Chae. A super simple stir-fried noodle dish that I ate countless times as a kid, whether at home or out at a restaurant. It never occurred to me that these noodles weren’t common until I went to college! Now as a mom of two little ones, I make this on the regular for my kids. It’s such a quick dish and also packed with vegetables (you can use whatever you have on hand). The recipe below is an “adult-ified” version with crunchy raw vegetables and tangy kimchi to help boost digestion and eliminate bloating. The best part about this dish, it’s totally gluten and grain-free since the noodles are made purely of sweet potato starch. I hope you enjoy!

Print Pin

Bonberi Jap Chae

Course Main Course

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 serving

Ingredients

Bonberi Jap Chae

• 1/2 bag bag of sweet potato starch noodles cooked as directed on bag
• 1 large carrot peeled and julienned
• 1/2 large yellow onion sliced thin
• 1 cup of shiitake mushrooms destemmed and sliced thin
• 4 cups of spinach it will wilt down
• 4 large scallions roots discarded and chopped
• 1 yellow bell pepper thinly sliced
• 2 tablespoons of avocado oil
• 4 tablespoons Tamari Sauce or depending on flavor
• 2 tablespoons rice vinegar
• 1 tablespoon of toasted sesame oil
• 1 tablespoon of sesame seeds for garnish

For serving:

• Romaine
• Baby cucumbers
• Avocado
• Kimchi

Instructions

• In a large pan, heat avocado oil.
• Add sliced onions and sauce until soft but not browned.
• Add carrots, mushrooms and bell pepper. Saute until slightly tender but not too soft.
• Add cooked noodles and spinach and mix so veggies are combined throughout.
• Pour in Tamari sauce and rice vinegar. The glass noodles will take on a light brown color. When fully brown, saute for another 2 minutes and turn off heat.
• Drizzle sesame oil over the noodles and mix well.
• Season more as preferred with sea salt and sprinkle over sesame seeds and scallions.
• Serve in bowls over chopped romaine, sliced baby cucumbers, kimchi and avocado or any of your fave raw veg!

Recipe contributed by Nicole Berrie of Bonberi.

Be sure to show her some love!