I’ve wanted to make jap chae for a while- it looks really appealing with lots of bright colors and I knew it
would make a great accompaniment to chicken bulgogi. It’s pretty simple to make- just a couple of stir-fried vegetables with noodles and a simple soy sauce and sugar sauce, all thrown together in a wok. It’s delicious in it’s simplicity. If you find that there’s not enough sauce for noodles, simply add another tablespoon of soy sauce and teaspoon of sugar until it tastes right. This recipe comes from Steamy Kitchen and serves 4.
1/2 lb. dried Korean sweet potato noodles (or cheat like I did and use bean thread noodles)
2 1/2 T sesame oil, divided
1 T vegetable oil
3/4 c thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 c shiitake mushrooms, stems removed and thinly sliced
1/2 lb baby spinach, washed and dried
2 T soy sauce
2 t sugar
1 T sesame seeds, toasted
Fill a large pot with water and bring to a boil. Place noodles in a large bowl and pour the boiling water over the noodles. Letsoak until tender, about 5 minutes. Drain and rinse the noodles with cold water, then toss them with 1 teaspoon of the sesame oil to prevent sticking. Use scissors of a knife to cut the noodles into shorter pieces, about 4 inches in length, then set aside.
Mix the soy sauce and sugar together in a small bowl and set aside.
Heat a wok on high heat and swirl the vegetable oil into it. Add the onions and carrots to the wok and stir-fry until just softened, about 2-3 minutes. Add the garlic, green onions and mushrooms, and stir-fry for 30 seconds. 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 teaspoons of sesame oil and serve.