Korean Glass Noodles - Jap Chae / Chap Chae
In this vibrant and savory dish, Korean sweet potato noodles are stir-fried with an array of fresh vegetables, creating a flavorful and satisfying meal. The chewy and slightly translucent noodles are coated in a delicious mix of soy sauce, sugar, and sesame oil, while the tender vegetables add a pop of color and crunch to each bite. With each mouthful bursting with umami goodness, this noodle stir-fry is a delightful balance of textures and flavors that will leave you wanting more.
— Constant Cookbook
Ingredients
- 1/2 pound dried Korean sweet potato noodles
- 2 1/2 teaspoons sesame oil, divided
- 1 tablespoon cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 stalks green onions, cut into 1" lengths
- 1/2 cup mushrooms, thinly sliced (shitake, wood ear)
- 1/2 lb spinach, washed well and drained
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon sesame seeds
Instructions
- Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
- In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.*rehydrate your mushrooms if you are using dried
Cook Time
0M
Prep Time
PT0M
Yield
4-6 as part of multicourse meal
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