Sunday, 14 October 2012

Jap Chae

Serves 4-6 as part of multicourse meal
  • 1/2 pound dried Korean sweet potato noodles
  • 2 1/2 teaspoons sesame oil, divided
  • 1 tablespoon cooking oil
  • 3/4 cup thinly sliced onions
  • 2 carrots, cut into matchsticks
  • 2 cloves garlic, finely minced
  • 3 stalks green onions, cut into 1″ lengths
  • 1/2 cup mushrooms, thinly sliced (shitake, wood ear)
  • 1/2 lb spinach, washed well and drained
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sesame seeds

Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then 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 tsp of sesame oil.
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