Saturday, May 19, 2012

Meatless Jap Chae

I've made this dish before with beef and glass noodles, but I found that the glass  noodles didn't really hold the sauce as well as sweet potato noodles.  I decided to make it again with the more traditional Korean noodles, and decided that I liked the chewy, thicker texture of these noodles even better.
I found these noodles at K Oriental, a Korean store located in West Little Rock.  Inside, the noodles are bound in 3 separate bundles.  For this recipe, I used one bundle of noodles. 
 The earthy flavor of shitake mushrooms compliments this dish well.  I rinsed mine in a salad spinner, then spun the mushrooms until really, really dry.
Next, I prepared the sauce.  I added 6 tbsp of organic, low sodium tamari (or you can use any other version of soy sauce), 1 tbsp of turbinado suger (you can use any other version if you don't have this sugar), and and 2 tbsp of chopped green onion.
Start with a small amount of canola oil or stir fry oil, then add vegetables.  Stir to mix.  You need a pretty big pan or a wok.  Also, add the noodles to boiling water for 5 minutes, drain, and rinse under cold water.
Add the noodles, then the sauce last, and mix well.  You will have your meatless jap chae that is delicious and filling.  The noodles abosorb the sauce really well, so each bite you take is full of flavor!

  • 1 Bundle of Dangmyeon sweet potato noodles
  • 1 Package of fresh shitake mushrooms
  • 1 Bunch of spinach or baby bok choy
  • 1 Carrot, julienned
  • 1 Onion
  • 6 Tbsp organic low sodium tamari or soy sauce
  • 1 Tbsp turbinado sugar or natural sugar
  • 2 Tbsp chopped green onions
  • 1 Tbsp sesame oil and roasted sesame seeds
  1. Add a small amount of oil to a pan.  When hot, add the onions and stir until soft.
  2. Add all the other vegetables.  Continue to stir over medium high heat.
  3. Make the sauce by mixing the tamari with sugar and green onions.
  4. Bring a large pot of water to a boil.  Add the noodles and cook 5 minutes.  Drain, rinse the noodles, and add the noodles to the vegetable mixture.
  5. Add the sauce, stir fry until well mixed.  Top with the sesame oil and sesame seeds.