This is my entry to A.W.E.D – Korea, being guest hosted by PJ @ Seduce your Taste buds. A.W.E.D (A World Epicurean Delight) is the brain child of talented DK @ Culinary Bazaar. I am lucky to have a very good Korean market not too far from us that we visit at least once a month for the fresh produce and good deals on tofu and fruit.
During my recent visit I bought some gochujang, Korean hot pepper paste to try. I already had half a package of sweet potato noodles, dang myun, that I had bought a while back. Jap Chae is stir-fried noodles with vegetables and meat. Here’s my recipe for Jap Chae.
Sweet Potato Noodles – 2 bunchesPeppers – 2, I used 1 red & ½ green
Onion – 1 large, thinly slicedMushrooms – 1 cup, chopped
Carrots – 1 medium, chopped into matchsticksChinese Broccoli – ½ cup, chopped (you can use spinach)
Garlic – 2 cloves, mincedGochujang – 2 tsp
Soy sauce – 4tbsp (I use low-sodium)Rice Vinegar – 2tsp
Sesame Oil – 1tbspSugar – 2tsp
Salt & pepper – to tasteEggs – 3
- Cook noodles according to package directions and set aside. Sweet potato noodles are very long and hard to handle, so when cool enough to handle, cut noodles into 6" pieces.
- Heat a large sauté pan on medium high heat; add 1tbsp peanut oil, when hot and sizzling, add garlic and stir fry for 30 seconds or until lightly browned and fragrant (not burnt). Add onions, carrots and peppers; sauté for 3-4 minutes. Add mushrooms and Chinese broccoli and sauté until all the veggies are crisp but tender, another 4-5 minutes.
- Add gochu jang, soy sauce, rice vinegar, salt, pepper and sugar. Cook for couple of minutes. Add cooked noodles and stir fry for 2 minutes. Check the seasonings and adjust accordingly.
- In the meantime, make an omelet with the eggs, cut them into strips and serve them over the stir fried noodles.