This is my version of Korean stir-fry noodles, Japchae. It’s one of those one-dish meals that I often make– it’s cooked quickly in one pan and served in bowls and can be eaten in front of the TV 🙂
It’s healthy too – there’s protein, veggies, carbs and healthy fat – that yummy sesame oil. I just love the nutty, roasted aroma and taste of sesame oil.
Just like spaghetti and rice, glass noodles or dangmyeon is a staple in my pantry. I make sure that I always have it in stock. Same goes for the rest of the ingredients.
This is also one of the many ways to put leftover roast chicken or pork to good use too.
I like that my teenage son who hates veggies likes it a lot, he said it’s delicious. He doesn’t mind the loads of healthy stuff I most of the time sneak in this dish, like the ones he hates to eat — mung bean sprouts and mushroom.
I never fail to add them when I have them in stock. I also add either turmeric powder or malunggay (moringa leaves) powder for added color and bit of nutrition:)
This is really simple to make. If you know how to sauté, you can cook this.
I usually use the ever present veggies in my fridge — cabbages (either green or purple or both) and the good old carrots.
First, soak glass noodles (dangmyeon) in hot water. Set aside.
Heat a pan and add sesame oil, then saute garlic, onion and cooked pork or chicken
add carrots and chili flakes (if using)
add chicken stock or pork broth or water. Season with light soy sauce
add soaked glass noodles, dried parsley leaves (optional or use fresh if you have some)
sesame seeds and more parsley 🙂
stir, taste and serve.
this one has both green and red cabbage
This one has mung bean sprouts, you can’t even tell it’s in there 😀
Japchae (Korean noodle stir-fry)
- 6 oz Glass Noodles (dangmyeon) about a fistful
- 2 tbsp Sesame Oil plus more for drizzling
- 3 cloves Garlic minced
- 1 medium Onion diced
- 1 large Carrot cut into thin strips (or sticks)
- 1 cup Cooked Chicken or Pork / shredded (or use about 100g chicken fillet, cut into thin strips)
- 1 tbsp Red Chili Pepper Flakes (optional)
- 2 cups Cabbage shredded or chopped thinly
- 1-2 tbsp Dried Parsley Leaves (optional)
- 2 tbsp Sesame Seeds
- 1 cup Chicken Broth or Pork Stock or water
- Soy Sauce to taste
- Salt to taste
- Ground Black Pepper to taste
Optional or Alternative Ingredients:
- 1-2 cup Mung Bean Sprout
- 1/2-1 cup Shiitake Mushroom (or dried mushrooms, soaked and sliced thinly)
- Turmeric Powder
- Malunggay Powder (moringa leaves) powder
- First, boil water. Put glass noodle on a deep dish and pour enough boiling water to cover the noodles. Set aside.
- Meanwhile, heat a pan over medium high heat.
- Add sesame oil when pan is hot then saute garlic, onion and chicken or pork. (If you want to add mushroom, add at this step.)
- Add chili flakes, season lightly with soy sauce (or salt) and ground black pepper.
- Pour the chicken or pork broth or water. Bring to a boil
- Add soaked glass noodles, parsley leaves.
- Stir to mix then add cabbage and other veggies you might want to add . Add mung bean sprout at this stage, if using
- Stir and cook until the liquid is absorbed. Taste adjust seasoning if necessary.
- As a last step, I like to drizzle some sesame oil just before turning off the heat.
- Give a quick stir again and divide into individual serving bowls.