Potato Noodle Stir Fry, Recipe

Japchae, A.K.A. glass noodles is a colorful dish you’re going to love making, and feasting upon. The type of noodles used in this dish is made from sweet potato starch and becomes translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light and worth hunting down at your local Asian grocery or specialty store.

If you love Korean cuisine like japchae but are under the impression that preparing a Korean meal is too complicated to make on your own, then you’re going to love this scrumptious and easy-to-make japchae recipe.

Makes 4 to 6 servings

1 lb sweet potato starch noodles (“dang myeon”)
2 tablespoons sesame oil
2 tablespoons soy sauce
A couple tablespoons olive or grapeseed oil
1 white onion, thinly sliced
Kosher salt
2 carrots, medium, cut matchstick-size (use mandolin)
1/2 lb shiitake mushrooms, re-hydrated; or brown mushrooms. In either case: chopped
2 teaspoons fresh ginger, finely minced
2 bundles of spinach or swiss chard, thinly sliced
3 cloves garlic, finely minced
2 red or orange bell peppers, cleaned, thinly sliced
4 egg yolks, beaten
2 tablespoons soy sauce
1 teaspoon black pepper, freshly ground
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
2-3 stalks of green onion, green parts cut into 2 inch long pieces, halved lengthwise

Bring a large pot of water to a boil, throw in the noodles and cook for about 6 minutes. Rinse under cold water and drain. Put into a large mixing bowl (preferably metal or porcelain), toss with the sesame oil and soy sauce. Use fingers, if necessary, to coat all the noodles. Now for the veggies: in a skillet, heat some cooking oil over medium heat. Cook the sliced onion until translucent, about 8 minutes. Season with some salt, add to the noodle mixing bowl. (We will be adopting a similar pattern with each of the vegetables). Increase the heat to medium high. Fry up the carrots for a few minutes, season & transfer to bowl. Cook the mushrooms with the ginger till they lose their moisture. Season & transfer.

Fry up the greens and garlic: just soften the greens for 2 minutes, season & transfer (drain off any liquid, as you don’t want that in with the noodles). Cook the bell peppers, season & transfer. Lower the heat, cook the egg yolks in a thin layer, till dry. Extract from pan. Slice into ribbons (it helps to roll up the egg first and slice the roll) & transfer. In a medium mixing bowl, combine the soy sauce, pepper, sesame oil and seeds. Mix the vegetables in with the noodles, add the sauce, mix some more. Serve immediately with the green onion sprinkled on top. It can also be served at room temperature. But we prefer it warm versus cold. (The noodles will regain their translucence if you reheat them). Can last up to a week in the refrigerator.

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