Vermicelli Salad With Shiitakes And Baby Spinach
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)
Directions Yield: Serves 4 to 6
- 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.
- 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.
- Add vegetables and tamari to noodles. Mix and taste for salt. Transfer to serving bowl and garnish with enoki and green onion.