Gluten Free, Lunch, Main Course, Side Dishes, Snacks
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Korean Glass Noodles (Jap Chae)

Korean glass noodles -jap chae recipe

This lovely Korean glass noodles (Jap Chae) recipe is one of my family’s favorites! The reason I love this dish is because it is not only delicious and popular among young and old, but also it is very versatile, you can put any vegetables you like in it (a great way to use up any vegetables in your fridge!), you can also add meat, seafood, or just leave it vegetarian. The glass noodles are made with sweet potato starch, so it is naturally gluten free! You can serve it warm or at room temperature, so it makes great party food! I make this often for potluck parties, or picnics in the summer. It is also great lunch box filler, if you like a bit of crunch, just add a few freshly cut cucumber or bell pepper sticks on the side and you are ready to go!

Note: although it seems quite a list below for the ingredients, but they are mostly seasoning that you probably have in your kitchen cupboard already. And I found it easier and tastier if you soak the cooked noodles in the seasoning before you stir-fry them, the noodles first soak up all the lovely flavours and it will then just take a few minutes to finish off the dish with all the other ingredients in one wok!

Ingredients:

(served 4)

For the Jap Chae

  • 230g Korean glass noodles (sweet potato noodles)(Asian market)
  • 125g minced beef
  • 1 onion, peeled and finely sliced
  • 1 carrot, scrubbed and cut into matchsticks
  • 2 ribs of celery, removed any tough strings and thinly sliced
  • 3 large dried shiitake mushroom, soaked in hot water for 15 minutes to rehydrate, then finely sliced (or use any other fresh mushroom, about 5-6 pieces)
  • 2 heads of Pak Choi, finely sliced
  • Small bunch of coriander, separate the stems and leaves, then roughly chop both
  • (stems for stir-fry and leaves for garnish)
  • Toasted sesame seeds (for garnish)
  • 1 tbsp. vegetable oil
  • 1 tbsp. fish sauce
  • Tamari or soy sauce to taste

For the beef marinade:

  • 1 tbsp. tamari (or soy sauce)
  • 1 tsp. sesame oil
  • 1 tsp. cornstarch
  • 1 tsp. Agave syrup (or regular brown sugar)

For the noodle seasoning:

  • 3 tbsp. tamari (or soy sauce)
  • 1 tbsp. oyster sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. mirin

First pour the beef marinade onto the minced beef and mix well. Set aside.

Cook the sweet potato noodles according to the package instruction (normally takes about 6-7 minutes). While the noodle is cooking, mix all the noodle seasoning ingredients in a large bowl. When the noodles are cooked, drain and add them (while hot) to the bowl with the seasoning and well combined. Cut the noodles into roughly 8-10cm in length with kitchen scissors. Set aside.

Add vegetable oil in a wok on medium high heat, add the minced beef and fry until brown, throw in the onion, fry for a minute, and then add the celery, coriander stems, carrot and mushrooms. Stir-fry for about 2 minutes and then add in the fish sauce.

Add the noodles to the wok and quickly stir-fry them until well combined with all the other ingredients. Finally, add the Pak Choi and fry for another minutes. Remove from heat and have a quick taste, add more tamari if desire.

Transfer the noodles to a serving platter or divide them into warm bowls. Sprinkle with the toasted sesame seeds and chopped coriander leaves before serving.

This recipe was first published at Kleinstyle.com

 

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