Tuesday, 29 April 2014

Jap Chae - Korean Stir-fried Noodles

Stir-fried noodles is one of the easiest and tastiest one-dish meal I always prepare.  I've cooked a variety of this dish, from the Pinoy to the Thai to the Malaysian to the original Chinese.  I toss in everything on the wok and just stir-fry the meat, sometimes fish or seafood, veggies, and noodles all together. 

I usually crave for stir-fried noodles.   Lately, I cooked japchae for dinner and harumaki (see my chicken & Shitake Harumaki ) For this jap chae noodle dish, I adapted the recipe of my favorite Korean cook and food blogger - Maangchi ( http://www.maangchi.com )

Jap chae, or Korean glass noodles, is a very flavorful and nutritious dish that can be served as a main meal, snack or appetizer. Traditionally, Jap chae is served on holidays or special occasions. The glass noodles ("Dang-myeon") used in this recipe are made from sweet potatoes. They have a unique and pleasant texture, and don't feel heavy like flour-based pastas. If you use this recipe and simply omit the meat, it can be an excellent vegetarian dish.

This Korean stir-fried noodle, called Jap Chae, is somewhat different.  The cooking method is almost not stir-frying since some of the ingredients specially the noodles were just boiled and the rest of the ingredients had been stir-fried separately.


Ingredients :

Starch Noodles - less than 100 g.
Chicken thighs, diced into thin strips - 2 pcs
Spinach - a handful or two
Carrot, sliced thinly - 1 small
Shitake Mushroom - a handful 
Onion, diced - 1 small
Garlic, chopped - 5 cloves
Green Onion Leaves

Soy Sauce - 2 to 3 tbsp
Brown Sugar - 2 tbsp
Sesame oil - 2 tbsp
Olive Oil
Sesame Seeds - 1 tbsp
Black Pepper Powder 

Cooking Procedure :

1. Marinade the chicken in a tablespoon of soy sauce.  
2. Reconstitute the shitake mushroom until they soften (about 30 minutes).  Once it softened, marinate the mushroom in a tablespoon of soy sauce.
2. Place water in a pot and bring to a boil.  Toss in the starch noodles and cook until they are soft.  Drain and transfer in a bowl.  Cut the noodles to shorten the strands. Set aside
3. In the same boiling water, cook the spinach for about a minute.  Drain and rinse in cold water to stop the cooking. Set aside.
4. On a pan, place a teaspoon of olive oil and stir-fry the carrot strips and onions for about 30 minutes.  Transfer into a bowl.
5.   Pour the sesame oil and a tablespoon of olive oil on the pan, add the sesame seeds and fry for less than 30 seconds (do not burn).  Add the chicken strips, stir-fry for about 30 minutes.  Add in the mushroom and stir-fry until they are cooked.  Add in the garlic then the green onion leaves.  Pour 2 to 3 tbsp soy sauce, 2 tbsp brown sugar, and black pepper powder.  Stir for about 30 seconds.  Remove from fire
6.  Toss in the noodles and carrots and mix with the rest of the ingredients

Serve and enjoy


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