Korean Jap Chae (stir fried sweet potato noodles)
If you have to choose between all types of carbs (bread, potatoes, rice, noodles, pasta), which one is your favorite? Mine is definitely noodles. How about combining this with my other favorite ingredient, the sweet potato. Let me tell you, that’s a match made in heaven! At least my foodheaven. The Korean Jap Chae is a famous stir fried noodle dish made of sweet potato starch noodles. I make this meal whenever I’m longing for something healthy, yet comforting and tasty. This one pot meal wonder is filled with healthy vegetables and mushrooms, lean beef and chewy sweet potato noodles. The best part is that you just throw all the ingredients in one pan and you’re ready to rock and roll some Jap Chae grooves! Pair it with some spicy tangy kimchi and you will find yourself in Korean heaven. This whole thing is like a delicious Italian pasta, but then the Korean and gluten free version. This is the best news ever because I just love a cozy, comforting plate full of luscious long chewy noodles. What can I say, just follow the recipe and dig in this healthy Korean Jap Chae!
Korean Jap Chae
Make 4 big servings or 6 small side dishes
- 300 gram Korean sweet potato starch noodles (Dang Myun)
- 200 gram steak
- 1 carrot julienne
- 3 scallions / spring onions
- 2 portobellos
- 1 pack of shimeji or shiitake Japanese mushrooms
- 3 pieces of black Chinese fungus mushroom (it sounds scarier than it is)
- 1/2 white cabbage or handful of spinach
- 4 cloves of garlic
- 1 onion
- sesame oil
- palm sugar
- soy sauce
- sesame seeds
They say that goodluck is a residue of preparation. Well, with this dish it’s all about a good preparation which means a lot of cutting. First, set a large pan with water on high heat, once it boils baptize the noodles for about 2-3 minutes so that it’s soft but still chewy. In the meantime start cutting all the ingredients.
Cut carrots in matchstick shapes, wash and cut portobello’s and black chinese mushroom in thin slices, the shiitake and/or shimeji mushrooms only need a good rinse. Cut spring onions into 5 cm long pieces, slice the onion and garlic finely, chop the white cabbage very thin or wash the spinach leaves, at last slice the beef steak into thin strips.
When noodles are cooked, drain the water and put the noodles in a large bowl to cool down. No need to rinse with cold water. Add 1 tablespoon of sesame oil and 1 tablespoon of soy sauce through the noodles, to avoid stickiness and to add some flavor.
Use a medium to large sized skillet to wok the rest of the ingredients one by one or mixed together. Start with the onions and garlic, carrots, coleslaw or spinach, mushrooms and beef. Season with 1 tablespoon sesame oil, 1 tablespoon soy sauce and 1 tablespoon palm sugar. Add more soy and sesame sauce according to your taste. You can also garnish the noodles with some toasted sesame seeds. Serve the Jap Chae with kimchi and you are the happiest person on the planet!