Monday, September 06, 2010

Japchae - Korean Sweet Potato Starch Noodles Salad/Stir-Fry

I like it when they serve Japchae (dangmyeon cellophane or glass noodles made from sweet potato starch) in Banchan (small dishes served along with main dishes or course) whenever I visit any Korean eateries or restaurants.


I tried making it at home (my first attempt) recently and it turned out quite successful. I went the salad-route (instead of a stir-fry like some other recipes call for).

Well, the only ingredients I stir-fry and sizzle over the pan are carrot and mushrooms, with some garlic, ginger and green onions. Note: I usually like to sizzle carrots over a little cooking oil as the heat and oil enable the beta-carotene (when consumed) to be better absorbed by the body.


Japchae (Korean Style Glass Noodles Salad)
Ingredients: 4oz sweet potato starch noodles (cook according to instructions), set aside and toss in [Noodle Seasoning: 1 tablespoon soy sauce, 1-2 tsp sesame oil, 1/2 tsp brown sugar, 1/2 tsp 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 (Note1: I use Yu Choy but can be substituted with Bok Choy or Choy Sum), 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.

Directions: (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 (Note2: 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)


Serve warm or cold.

Since I make it at home, I have the luxury of having it as a main-dish (noodle dish) instead of a side-dish. And as you can see, a 4oz bunch of sweet potato starch noodle with all the bunchful of veggies can yield 2 main servings with leftovers. What will you do with these leftovers? Or maybe you make a guess of what I did?

I am sending this Japchae (Korean Style Glass Noodles Dish) to Lemon and Cheese for this week's Presto Pasta Nights. This also goes to SouperSundays  (a blog event accepting soups, salads and sandwiches), at Kahakai Kitchen; to Two for Tuesdays: REAL FOOD.24TbadgeGIRLICHEF and My Meatless Mondays.MyMeatlessMondays

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