KOREAN STIR-FRIED SWEET POTATO NOODLES RECIPE
The first time I tried the Korean Stir-Fried Glass Noodles a.k.a Japchae was when my manager brought the dish in for a potluck a few years ago. It was literally one of The Best things I've tried, made me go back for refills.
Provided by Natalya Drozhzhin
Categories Asian
Time 1h
Number Of Ingredients 11
Steps:
- Prepare the ingredients for the recipe.
- Prepare the ingredients for the sauce.
- Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
- Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
- Place noodles in a large bowl, top them with cooked beef.
- Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
- When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar. Add in pressed garlic, green onions and cook for a few minutes until it's softened.
- Add diced spinach into the mixture and turn off the heat imminently.
- Add all vegetables to the noodles and toss everything together.
- Serve while it's still warm. This dish also reheats well.
Nutrition Facts : Calories 489 kcal, Carbohydrate 47 g, Protein 18 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 696 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)
Steps:
- Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
- Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
- In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
- Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
- Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
- Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
- Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
- Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
JAP CHAE KOREAN GLASS NOODLES
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
Provided by feistyrebel
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g
VEGETARIAN JAP CHAE (KOREAN GLASS NOODLE STIR-FRY)
A delicious vegetarian version of this popular Korean dish. Serves 2-3 as a main dish and 4-5 as a side dish. Jap chae, also spelled japchae or chapchae, is full of vegetables with vibrant colors, and is stir-fried with glass-looking noodles (dangmyeon), and seasoned with sesame oil, soy sauce, salt and pepper, and a touch of sugar. A favorite Asian comfort food. The packages of noodles usually have 3 bundles in them. You only need one bundle for this recipe. The trick to this recipe is to stir fry the vegetables separately to build the flavors. By frying them individually, the flavor and color of each vegetable is preserved without any cross blending of the other ingredients. Enjoy! Adapted from Alice of Savory Sweet Life, as posted at Herbovoracious by Michael Natkin. In Korean cuisine, glass noodles are usually made from sweet potato starch, in Japan potato starch, in Vietnam mung bean starch.
Provided by Sharon123
Categories One Dish Meal
Time 35m
Yield 2-3 as a main dish
Number Of Ingredients 16
Steps:
- Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
- Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
- Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
- Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
- Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
- Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
- Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
- Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
- Sprinkle toasted sesame seeds on top.
- Serve warm or cold. Enjoy!.
Nutrition Facts : Calories 1309, Fat 43, SaturatedFat 6.4, Sodium 2143.2, Carbohydrate 215.7, Fiber 11.1, Sugar 21.2, Protein 21.9
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