Korean Stir Fried Noodles (Jap Chae)
This dish is great because it displays such a colorful variety of fresh veggies (an awesome way to sneak in allll sorts of veggies), it’s fun to eat (and slurp with the kids!) and like I mention in the video, it takes 20 minutes! Oh, and not to mention, this will yield leftovers that are still great for days! I invite you to try Jjapchae, Jap Chae, Chopchae ….however way you spell it, one word that describes it? Yummy! =DKorean Stir Fried Noodles (Jap Chae),
- 2 bundles of "Dangmyeon" or sweet potato noodles (you can also use vermicelli glass noodles)
- An entire package of fresh baby spinach
- 1/4 cup sesame oil
- 1-3 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 1/2 cup sliced onions
- 1 cup sliced bell peppers
- 1 cup julienne carrots
- 2 cups sliced shitake mushrooms (or substitute with any other mushrooms)
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1/4 cup reserved noodle water
- Black pepper & sugar to taste
- Sesame seeds (optional)
Preparation1. Over medium high heat, boil half a pot of water. Add noodles and a pinch of salt. Boil until noodles are cooked, or approximately 5 minutes. Drain noodles, and reserve 1/4 cup of noodle water for use later.
2. Empty package of spinach into a large bowl. Place hot drained noodles on top of spinach and let spinach wilt. Pour sesame oil over noodles and mix.
3. Over medium heat, oil pan. Add garlic and onions. Pour in the soy sauce mixture and cook until onions soften. Remove from heat and combine with spinach and noodles. Sprinkle black pepper to taste.
4. In the same pan over medium heat, add oil and stir-fry mushrooms. Remove mushrooms from heat. In the same pan, flash-sautee bell peppers and carrots. Remove from heat.
5. Combine all ingredients and pour in noodle water. Add black pepper, sugar, and sesame seeds to taste. Mix ingredients thoroughly and serve warm or cold.