Korean Inspired Spicy Jap Chae
Jap Chae is one of my favorite dishes. I love the sweetness of the noodles. I'm used to having these vegetarian, but I added some meat to this recipe. And as I do in most of my dishes, I spiced it up, but feel free to omit the spice. Hope you enjoy it.
- 5 tbsp Low Sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame seed oil
- ¾ lb dry sweet potato noodles (rehydrated according to package, rinsed with cold water and drained)
- 3 cloves garlic, chopped
- ¼ medium onion, chopped
- 1 hot chilli pepper (sliced thinly, optional)
- 2 tbsp cooking oil
- 1 carrot, sliced thinly
- 1 leek, sliced thinly or 2 cups spinach
- 6 dried shiitake mushrooms, rehydrated and thinly sliced
- 1 sweet red pepper (thinly sliced, optional)
- ½ cup shrimps (peeled, deveined and rinsed with salt)
- ½ cup beef or pork (thinly sliced)
- Fry in cooking oil chopped onion, garlic and hot chilli pepper, if using hot peppers.
- Add shrimp and fry until tender but cooked. Remove from pan (to avoid overcooking) and set aside.
- Add sliced beef or pork and fry until cooked through.
- Add thinly sliced carrot, mushrooms and leeks.
- Mix together sesame seed oil, brown sugar and soy sauce and set aside.
- Add cooked sweet potato noodles. If noodles start to burn, it might be necessary to lower heat.
- Add soy sauce mixture over noodles and stir. If noodles are not sufficiently tender, may need to add some water 1/4 cup at a time.
- Once noodles are sufficiently tender and mixed, add sliced red peppers.
- Serve warm with a side of rice or on its own if desired. Garnish with cilantro if desired.