Kerala x Korea

Curry leaf japchae

Name: Curry leaf japchae
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 250 g dried sweet potato glass noodles (glass noodles, cellophane noodles); 300 g firm in batons firm tofu; 1 1/2 tbsp cornflour (cornstarch); 3 tbsp coconut oil; 1 tsp mustard seeds; 2 tsp urad dal (split black gram); 5 sprigs curry leaves; 3 dried red chilli; 1 sliced onion; 1 large in matchsticks carrot; 1 sliced capsicum (green capsicum, green bell pepper); 150 g sliced button mushroom; 1 bunch spinach; 5 cloves sliced garlic; 3 tbsp soy sauce; 1 tbsp jaggery; 1 tbsp sesame oil; 4 tbsp fresh grated coconut; 1 tbsp sesame seeds; 1/4 cup cashews; 1/2 tsp black pepper

Glass noodles that went to Kerala and came back with a tan and a tadka.

40 minTime

19 gProtein each

mildSpice

Noodles with a tadka2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

635kcalsame

19 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Sweet potato glass noodles (glass noodles, cellophane noodles)250 g dried

Firm tofu300 g firm, in batons

Cornflour (cornstarch)1½ tbsp

Coconut oil3 tbsp

Mustard seeds1 tsp

Urad dal (split black gram)2 tsp

Curry leaves5 sprigs

Dried red chilli3

Onion1, sliced

Carrot1 large, in matchsticks

Capsicum (green capsicum, green bell pepper)1, sliced

Button mushroom150 g, sliced

Spinach1 bunch

Garlic5 cloves, sliced

Soy sauce3 tbsp

Jaggery1 tbsp

Sesame oil1 tbsp

Fresh grated coconut4 tbsp

Sesame seeds1 tbsp

Cashews¼ cup

Black pepper½ tsp

Method

6 steps

1Soak the noodles in hot water 10 minutes, then boil 5 minutes on high heat until clear and springy. Drain, rinse and cut twice with scissors.
2Stir the soy, jaggery, sesame oil and pepper into a sauce. Toss half with the noodles.
3Dust the tofu with cornflour and fry in 1 tbsp coconut oil on medium heat 8 minutes, turning, until crisp.
4Wilt the spinach in the pan 1 minute; remove. Stir fry the onion, carrot, capsicum and mushroom on high heat 4 minutes with a pinch of salt.
5Heat the remaining coconut oil on medium heat. Crackle mustard, urad dal, chillies, curry leaves, garlic and cashews until golden.
6Add the noodles, vegetables, spinach, tofu, remaining sauce and coconut. Toss 2 minutes on medium heat and finish with sesame seeds.

Serve it like this

Twist the noodles into a tall nest on a flat plate with tongs, tuck tofu and vegetables around the base, and top with crisp curry leaves, cashews and sesame.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Curry leaf japchae

Make it your way

Ingredients

Method

Make it a meal