Japchae (Korean noodle stir-fry)
Quick and easy to make, great when you don't want to spend too much time in the kitchen and still want to eat healthy. This is also a great way to use your left over roast chicken or pork
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Tried this recipe?Let us know how it was!