Jap Chae: Korean Noodles
Published April 10, 2011
- Total Time
- 1 hour, plus 1 to 2 hours soaking of dried mushrooms, if using
- Rating
- Comments
- Read comments
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Ingredients
4 ounces Korean dried sweet potato noodles
3 teaspoons sesame oil
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons peanut or other vegetable oil
2 Napa or other cabbage leaves, thinly sliced
Half a carrot, julienned to make about ¼ cup
¼ teaspoon minced garlic
3 scallions, white and light green parts only, trimmed and cut into 2-inch lengths
4 fresh shiitake or dried shiitake mushrooms that have been soaked 1-2 hours, stemmed and thinly sliced
10 spinach leaves and stems, washed well, drained, and squeezed dry
¼ teaspoon freshly ground black pepper
1 teaspoon toasted sesame seeds
Nutritional analysis per serving (2 servings)
57 grams carbs; 48 milligrams cholesterol; 486 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 6 grams fiber; 948 milligrams sodium; 13 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of water to a boil. Add noodles, and cook until tender-chewy, about 5 minutes. Drain and rinse with cold water. Shake excess water off and transfer to a bowl. Using kitchen shears, cut noodles into 8-inch lengths. Add 1 ½ teaspoons sesame oil, mix well, and set aside.
- Step 2
In a small bowl, combine soy sauce and sugar. Mix well, and set aside.
- Step 3
Place a wok or large sauté pan over high heat, add peanut oil, and swirl to coat the entire wok or pan. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes.
- Step 4
Add garlic, scallions, and mushrooms. Fry until scallions begin to soften, about 1 minute. Add spinach, soy sauce-sugar mixture, noodles, and black pepper. Cook until noodles are heated through, stirring vigorously, about 3 minutes. Turn off heat, and add sesame seeds and remaining 1 ½ teaspoons of sesame oil. Mix well. Divide between two plates, and serve.
Private Notes
Comments
Ive made this twice in so many days. The recipe is solid, but i wanted more veggies, so i pretty much doubled them. And a dash of fish sauce and salt and pepper. It also improves overnight ten fold!
Double veggies at least. Add dash fish sauce and salt and pepper. More sesame oil.
This the first time I had cooked with these noodles, they are not exactly appetizing looking due to their translucent gray/green color. I had to cook them longer than 5 minutes as they were like rubber bands at that point. I substituted baby bok choy for the spinach, overall the flavors were good but I think I will use vermicelli next time.
Do not b e afraid to use lots more veggies! I used an entire bunch of baby spinach, two carrots, half a red pepper, a bunch of scallions, and half a small head of red cabbage. I didn't have fresh mushrooms so I used black tree fungus. I love this dish and often use it to clean out the fridge. I also double the sauce. You can also add tofu or meat. I use toasted sesame oil. It adds so much flavor.
This the first time I had cooked with these noodles, they are not exactly appetizing looking due to their translucent gray/green color. I had to cook them longer than 5 minutes as they were like rubber bands at that point. I substituted baby bok choy for the spinach, overall the flavors were good but I think I will use vermicelli next time.
Fabulous! For my taste, I split in half lengthwise the 2-inch segments of scallions. I used wood-ear mushrooms. The Napa cabbage disappeared so next time I'll put in a couple cups. Thanks for my introduction to Napa - delicate and mild.