KOREAN GLASS NOODLES (JAP CHAE)
The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.
Provided by grk_tigris
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
- Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 83 g, Fat 10.6 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 711.9 mg, Sugar 8 g
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Kosh Awasthi
ak78@yahoo.comI would not recommend this recipe to anyone.
sonu rai
sonurai@aol.comThis dish was not what I expected. It was too spicy for my taste.
Halie Couch
c_h@yahoo.comI found this recipe to be too complicated and time-consuming.
Riyan awan Awan
r-awan@yahoo.comI tried this recipe last night and it was a disaster. The noodles were overcooked and the sauce was bland.
Sakhi Khawari
s@yahoo.comDelicious!
Dipu Kumer
kumerd@hotmail.comAmazing!
Gary Burke
burke-gary@yahoo.comWow!
Juliette Zatarain
zatarainj@yahoo.comThis recipe is a keeper! I'll definitely be making it again and again.
Caroline Edet
c.e@gmail.comJapchae is now one of my favorite Korean dishes. It's so flavorful and satisfying.
Saleembughio 26
s.26@yahoo.comThe vegetables in this dish were perfectly cooked - crisp and tender. I especially loved the carrots and bell peppers.
Tarana Tabassum Rija
r@yahoo.comI was surprised at how easy this dish was to make. It only took about 30 minutes and it tasted like it came from a restaurant.
Raudah Tijjani
tijjani.raudah@hotmail.comThis dish was a hit at my dinner party! Everyone loved the unique flavor and texture of the japchae.
Sadeo Prienc
p.sadeo90@hotmail.comFollowed the recipe and it turned out great! The noodles were perfectly chewy and the sauce was flavorful. Will definitely make this again.
Sawa Dave
sawa@aol.comJapchae is a delicious and versatile dish that can be served as a main course or a side dish. I love the combination of chewy noodles, crunchy vegetables, and savory sauce.