The second half of the spring and early summer have been very good for the kale in my garden. The plants are very healthy and growing quickly.
This was originally a recipe for japchae – Korean sweet potato noodles. I did not have those, but I had brown rice noodles, so I figured I would use them. They worked very well. This was a joy to eat – so bright – sweet and savory.
The day before I had made Korean beef in lettuce wraps that were outstanding. I think we are hooked on Korean now (in addition to Persian, Indian, Sourdough and Challah).
Rice Noodles with Korean-style Vegetables
Slightly adapted from Steamy Kitchen’s Vegetarian Korean Japchae Noodle Recipe
8 ounces maifun rice noodles
1 medium sweet potato, diced into 1/2 inch pieces
4 big handfuls kale (from the garden), cut leaves from stems and tear leaves into bite-sized pieces, discard stems
1 onion, thinly sliced
1 stalk green onion, chopped
3-4 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds
1 tablespoon cooking oil
Boil a pot of water (about 2 quarts). Cook the noodles according to directions. Run under cold water and set aside.
In bowl, whisk together soy sauce, brown sugar and sesame oil.
Heat wok or large skillet with cooking oil over medium heat. Add the sweet potatoes and cook for 3 minutes each side. The sweet potatoes should be lightly browned, darker orange and just nearly cooked through.
Turn heat to medium-high and add the onions. Stir-fry for 2 minutes, until onions become translucent.
Add the garlic and green onion. Toss well and cook until fragrant, about 1 minute.
Add the kale. Use tongs to toss well and cook for 1 1/2 minutes or until the vegetables are wilting.
Add in the noodles and pour in the sauce. Toss well again to combine everything.