- 1/4 cup coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 small cloves garlic, minced
- 2 teaspoons fresh ginger, peeled and grated
- 5 ounces glass noodles
- 10 ounces boneless skinless chicken thighs
- Freshly ground black pepper
- 2 tablespoons canola or vegetable oil
- 1 cup thinly sliced cabbage
- 1 red bell pepper, seeded and thinly sliced
- 1 celery rib, thinly sliced on the diagonal
- 3 scallions, thinly sliced
- Place the coconut aminos, sesame oil, soy sauce, garlic and ginger in a small bowl and stir to combine. Set aside. Fill a medium saucepan with water and bring to a boil. Add the glass noodles and cook just until tender and transparent, about 3-5 minutes. Drain and rinse noodles with cold water. Set aside. Pat chicken thighs dry with paper towels and cut into 1/2-inch pieces. Season the chicken all over with salt and pepper.
- Heat canola or vegetable oil in a Dutch oven or braiser over medium heat until hot, but not smoking. Add the chicken and sauté until lightly browned but not completely cooked through, turning occasionally, about 3-5 minutes. Add the coconut amino mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to a simmer, and cook until the sauce is thickened slightly, about 1-2 minutes. Add the cabbage, bell pepper, celery and glass noodles and cook until vegetables start to soften, the noodles are heated through, and the chicken is cooked through, about 1-2 minutes longer.
- Remove from heat and season to taste with salt and pepper. Serve garnished with the scallions.
RECIPE NOTES – A Korean favorite, this dish is commonly known as “japchae” which is a combination of noodles and stir-fried vegetables. This version, inspired by our friends at Sunbasket, features gluten-free glass noodles alongside crisp cabbage, bell pepper and celery with a savory coconut amino sauce. Feel free to substitute whatever type of noodles and vegetables you have on hand, though, to create your own version of japchae.