henever I go with a group to a Korean BBQ joint, it seems that I’m always
stuck eating Banchan, or the array of appetizers that traditionally come before the meaty main dishes (I’m not big on meat). But I’m not complaining – Korean appetizers are simple and delicious. Most are spicy, pickled vegetables, such as kimchi, but one of my favorites in the standard appetizer set is Jap Chae, which are Korean glass noodles. For me, a bowl of Jap Chae is a standalone meal. Sweet potato noodles tossed with fresh, stir fried veggies and dressed fragrant sesame oil? Yes, please.
Sweet Potato Noodles
Chop the Veggies
I received my vegetable box today and it included a bunch of beautiful carrots.
Stir Fry Time
Serves 4-6 as part of multicourse meal | Recipe from Steamy Kitchen
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
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