Veggie Korean Inspired Stir-fry-Japache

2 packages of glass noodles

1 package of extra-firm tofu, pressed and dried

4 oz carrot sticks

3 Tbsp olive oil + sesame oil 2:1

1 large white onion, julienne

6 green onions, chopped

3 Tbsp minced garlic

12 oz sliced mushrooms

Large handful of spinach, stems removed

1 crown of broccoli, prepared into florets, steamed on side

Sauce:

1 C soy sauce or tamari

6 Tbsp brown sugar

3 Tbsp sesame oil

1 Tbsp ground ginger

Toppings:

Cilantro, minced

Toasted sesame seed

1) Mise en place all ingredients. Prepare wok or cooking vessel. Chop produce.

2) Boil noodles in large pot, salted water. Drain noodles. Rinse in cold water to stop cooking

process.

3) Mix sauce together in small bowl.
4) In wok, cook tofu in a small amount of oil until it is browned and crisp. Remove from

pan and set aside.

5) Using same pan, saute onion in olive oil. When onion turns translucent, add in carrots and
mushrooms and minced garlic.
6) Begin steaming broccoli on side.
7) Add sauce into sauteed vegetables. Stir in. Add in green onions and spinach. Steam in
sauce.
8) Toss noodles in with sauce and veggies until all covered. Reduce sauce if needed, but
noodles should soak up most of the sauce, so toss the noodles to ensure even spread of
the sauce throughout.
9) Serve immediately, with your choice of spring roll, egg roll, pot stickers.