Skip to main content

Korean Japchae ( Stir fried glass noodle with vegetables )

As a noodles lover, I would like to make any of my favorite noodle at home for anyone to enjoy. Trying this stir fried Korean glass noodles in the resturant, first it appeal me is the sesame oil aroma and the crunchy texture of the noodles. It's different from other egg noodles that we normally eat. The good thing about this noodles is after we ate some other food for a while, even the noodle was because cool off and it's still taste good like a noodle salad. I    
immediately rely that it's good for appetizer and a cold noodles dish as well.






Purchase a package of this Korean sweet potato starch noodles, it's easily found in any Korean or Asian market. I normally purchase one package of around 12 oz for my whole family.
Ingredients:
- one package of Korean Swet Potate starch noodles
- 2 bunches of spinach
- Fresh black mushroom (if available) or
- White mushroom
- 2 Carrot stick, shredded
- 2 Celery stick, shredded
- approximate 1/4 cup of soy sauce (depends on how salty you prefer)
- 1/2 teaspoon of salt
- 1/8 cup of sesame oil
- 2 garlic clove minced

Instructions:
Boil the noodles first, put the noodles into the hot boiling water, make sure the water is enough to cover all the noodles, add 1/2 teaspoon of salt and 1 teaspoon of oil in the water. Cook for around 10 minutes, remove from water and raise in cold water, drain and set aside. Heat up the pan medium heat with cooking oil around 1 table spoon, brown the garlic then apply all vegetables except spinach. (spinach need to cook seperately, boil the spinach in hot water and set aside) then put the noodles in and add all the seasoning. When eveything is all mix well and cooked. Mix in the spinach together and serve. Enjoy! 



This is the fresh black mushroom you can obtain from Asian market.

Comments

Post a Comment

Popular posts from this blog

Spicy Taiwanese Noodle

The spicy noodle at Din Tai Fung. I have it once and it is so yummy that lead me to start experiment the spicy sauce. I used the dry Taiwanese noodle. I have try to mix with all the ingredients as described below and it taste good. Try that see you like my version. Ingredients: - 5 pieces of dry Taiwanese noodle - 1 teaspoon of Chinese prickly ash oil - 4 table spoon of chili oil - 1 package of preserved spicy pickle - 1 teaspoon of minced garlic - 3 table spoon of low salt soy sauce - 2 teaspoon of sesame oil - some green onion - some cilantro Good for 5 serving Instruction: Boil the noodle for around 10 minutes or until it soft in the middle. Drain and rinse with cold water. Set aside for use later. Chopped and minced the pickle and set aside. Heat up the sauce pan with olive oil to brown the garlic. Add the minced spicy pickle and all the rest of the ingredients to simmer around 3 minutes. Remove from heat and mix the port...
1 comment
Read more

Mushroom E-Fu Noodle

 I am introducing another type of noodle. Cantonese call "E- Mein" , a lot of time Chinese like to serve this dish during birthday. Noodle comes in really long in shape means longevity. I use black mushroom and shimeji mushroom. I wasn't able to get some fresh green house yellow garlic chives from the Asian store this time. Otherwise this is one of the favorite option of Veggie I would add into my dish to add the aroma. Some people might not like it so it's really up to your own option. Ingredients: - 1 Package of E-Mein - 10 - 15 Medium size Black Mushroom ( soak mushroom in the fresh water overnight if possible, save the water for later use ) - 1 Package Shimeji Fresh Mushroom - 2 Tablespoon of Mushroom Sauce, 2 teaspoon of dark soy sauce, a pinch of salt - 1 Garlic clove minced (optional) Instructions: Boil E- Mein in the hot boiling water for around 2 minutes flip around and loosen it until it's around 70% cooked only. ...
Post a Comment
Read more