Bonberi Jap Chae
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!