Edamame and Adzuki Bean Japchae
with shiitakes / carrots / spinach

Name: Edamame and Adzuki Bean Japchae
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 3 Tbsp Soy sauce, low-sodium; 1 Tbsp Sugar; 2 tsp Vinegar, rice; 2 tsp Oil, toasted sesame; 1 Onions, medium, thinly sliced; 6 oz Mushrooms, shiitake, sliced (look for pre-sliced); 1 Eggs, whisked; 1 cup Edamame, shelled, fresh or frozen; 1 can Beans, adzuki (14 oz / 397 g), drained and rinsed; 4 oz Japchae noodles (sometimes called glass noodles or sweet potato noodles); 2 tsp + 2 tsp + 2 tsp Oil, cooking; 6 oz Carrots, shredded (look for pre-shredded); 5 oz Baby spinach; 1 Tbsp Sesame seeds, white; for serving Gochujang (opt)

Active: 30 Total: 30

Original GF Paleo Vegetarian

This Korean noodle stir-fry has been requested by many community members over the years and we are so excited to finally have it included in a meal plan!
Smarts: Cook each element of the stir-fry separately to ensure they are cooked just right. As you’re cooking, add a splash of water to the pan if it starts to get too dry.

Ingredients

Metric

Servings:

Japchae Sauce:

Garlic - 3 cloves , chopped
Soy sauce, low-sodium - 3 Tbsp
Sugar - 1 Tbsp
Vinegar, rice - 2 tsp
Oil, toasted sesame - 2 tsp

Edamame and Adzuki Bean Japchae:

Onions, medium - 1 , thinly sliced
Mushrooms, shiitake - 6 oz , sliced (look for pre-sliced)
Eggs - 1 , whisked
Edamame, shelled, fresh or frozen - 1 cup
Beans, adzuki (14 oz / 397 g) - 1 can , drained and rinsed
Japchae noodles - 4 oz (sometimes called glass noodles or sweet potato noodles)
Oil, cooking - 2 tsp + 2 tsp + 2 tsp
Carrots - 6 oz , shredded (look for pre-shredded)
Baby spinach - 5 oz
Sesame seeds, white - 1 Tbsp
Gochujang (opt) - for serving

Prep

Garlic / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, soy sauce, sugar, vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms.
Eggs - Whisk eggs.
Edamame / Adzuki beans - Defrost edamame (if using frozen). Drain and rinse adzuki beans (if using canned).

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Make

Bring a large stockpot of salted water to boil. Cook noodles according to package directions. Drain.
Place a large bowl next to the stove (you’ll transfer each ingredient to this bowl as it finishes cooking).
Heat a wok or large skillet with first portion of cooking oil over medium heat. Add scrambled eggs with a pinch of salt. Scramble, breaking eggs apart until cooked through but still tender. Transfer eggs to mixing bowl and return wok to heat.
Increase heat to medium-high and add second portion of cooking oil. Add mushrooms and saute until mushrooms are tender, 5 to 6 minutes. (Note: If the pan gets dry at any point while cooking the vegetables, add some water to the pan.) Season mushrooms with some salt and transfer to bowl with eggs. Return pan to heat.
Add third part of cooking oil to pan and then onions and carrots. Saute until very tender, 7 to 8 minutes. Transfer onions and carrots to bowl with other ingredients. Return pan to heat.
Add edamame, beans, noodles, spinach, and sauce to heated pan. Toss everything together and continue cooking until spinach starts to wilt.
Toss together all of the cooked Japchae ingredients until evenly combined (do this in the wok or in the bowl).
Serve Japchae with sesame seeds and Gochujang on top. Enjoy!

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