Jap Chae (Korean Glass Noodles)

Whenever 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.

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Recipe from Steamy Kitchen (also at end of post)

Sweet Potato Noodles

noodles-package.jpg It was $1.99 for 1lb of clear noodles from the Korean supermarket. They’re made from sweet potato. Mrmm.

noodles-dry1.jpg They come in small bunches – but they’re long in length, so it’s a good idea to cut them after they’re cooked.

noodles-done4.jpg The noodles are for some reason, translucent grey. Most vermicelli noodles are clear – it must be the sweet potato making them dark? The boiled water also turned grey.

Chop the Veggies

mushrooms-package.jpg You can use any kind of mushroom in Jap Chae, but I think shittake mushroom or wood ear works the best. Both have a nice earthy flavor. I usually keep dried shittake mushrooms on hand.

mushrooms-soak.jpg Shittake mushrooms take a while to reconstitute in water, so it’s usually the first thing I do before I start cooking.

aromatics2.jpg Preparing all the aromatics – garlic, green onion, and onion.

carrots2.jpg I received my vegetable box today and it included a bunch of beautiful carrots.

carrot-deformed.jpg Okay…maybe some aren’t so beautiful. Siamese carrots!

spinach5.jpg Drying off a bag of baby spinach. (You can use regular spinach in this recipe, too)

mushrooms-pepper1.jpg Sliced mushrooms and bell pepper. The recipe doesn’t have bell pepper but I thought it would be nice to have something crunchy.

Stir Fry Time

cooking-aromatics1.jpg Time to stir fry everything together! The aromatics go first – garlic, onions, and the bottoms of the green onions.

cooking-veggies1.jpg Next is the veggies – carrots, bell pepper, and mushrooms. Oh yeah – and sprinkle some salt in every time you add something new to the pan.

cooking-veggies3.jpg Adding spinach so it wilts down. This makes it easier to handle, especially if you don’t have a wok.

cooking-noodles1.jpg Finally, adding in noodles and the sauce.

finished1.jpg Yummy! I love Jap Chae.

Korean Glass buy discount cialis Noodles – Jap Chae/Chap Chae Recipe
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

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Recipe from Steamy Kitchen

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