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Japchae - korean sweet potato starch noodles salad/stir-fry

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
4oz sweet potato starch noodles (cook according to instructions), set aside and toss in [Noodle


Seasoning:

1 tablespoon soy sauce

1-2 teaspoon sesame oil

1/2 teaspoon brown sugar

1/2 teaspoon white pepper, pinch of sea salt]

5-6 leave of Napa Cabbage, blanched then thinly sliced to very fine strips

a handful of leafy greens

blanched then thinly sliced to very fine strips

2 small carrots, thinly shredded

1 portobello mushroom cap, thinly sliced

1 tablespoon green onions

2 cloves garlic, slightly crushed whole

2 slices of ginger, salt and pepper to taste.

Preparation

  • (A) Boil the glass noodles then toss them in seasonings (see below Noodle Seasoning), set aside.
  • (B) Blanch the vegetables, squeeze them dry to remove excess moisture, then slice them to really fine and thin shreds, top on glass noodles.
  • (C) Stir-Fry other ingredients (carrots and mushrooms) including aromatics: Heat a little olive oil in the pan. Add in garlic, ginger, and green onions and fry till aromatic.
  • Add in carrots, mushrooms and fry for about 5 minutes. Add in 3-4 tbsps of water, and let it simmer under low-medium heat till mushrooms turn tender. Salt and pepper to taste.
  • [Turn off heat and drizzle a little sesame oil over]. Slowly pour the mixture over the noodles and veggies. Toss and mix them thoroughly ; Serve warm or cold.

Observations:

(Note: Try pouring the mixture over the noodles and veggies in 2 batches. Pour half the mixture, toss and mix thoroughly, then pour the rest and mix thoroughly. This ensures more uniformity in mixing the ingredients)

Photos

Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry, photo 1Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry, photo 2Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry, photo 3




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