January 13, 2015

Vermicelli Salad With Shiitakes And Baby Spinach

Recipe: Eric Vellend

This dish is a spin on japchae, a popular appetizer traditionally served warm. Made with sweet potato starch, Korean vermicelli have a glassy appearance and chewy texture.


  • 1/2 lb. Korean vermicelli
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 3/4 lb. shiitake mushrooms, stems discarded, caps sliced
  • 1 medium carrot, peeled, julienned
  • 2 cloves garlic, finely chopped
  • 1 5-oz. container washed baby spinach
  • Salt and pepper to taste
  • 2 tbsp tamari soy sauce
  • Enoki mushrooms (for garnish)
  • Thinly sliced green onion (for garnish)


Yield: Serves 4 to 6

  1. In a large pot of salted water, boil vermicelli until tender, about 5 minutes. Drain and rinse under cold running water until cool. Drain again, transfer to a large bowl and toss with sesame oil. Set aside.
  2. In a wok or large frypan, heat vegetable oil over medium-high heat. Add mushrooms. Cook, stirring, 2 minutes. Add carrots and garlic. Cook 1 minute. Reduce heat to medium. Add spinach (in 2 batches if it doesn’t fit all at once). Cook, stirring, until wilted. Season with salt and pepper. Spread vegetables on a baking tray to cool evenly.
  3. Add vegetables and tamari to noodles. Mix and taste for salt. Transfer to serving bowl and garnish with enoki and green onion.

Donna Griffith


House & Home September 2012