Jap Chae (Korean Stir Fry Noodles

 

 

Jap Chae (Korean Stir Fry Noodles - GF) - Healthy, delicious, chewy and completely addictive. The first thing that disappears in any pot. #recipe #asian

INGREDIENTS

• 6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bite sized strips


• 4 cloves of garlic, minced, divided


• 1 TB plus 3 tablespoons granulated sugar, divided


• 4 TB soybeans from TB, divided


• 4 TB Asian toasted sesame oil, split (brown caramel; located on Asian grocery aisles)


• olive oil for cooking


• 1 medium onion, thinly sliced


• 2 carrots, peel and cut into matches


• 4 large dried Shitake mushrooms soaked in warm water for 1-2 hours to soften, cut into thin strips


• 8 oz white mushrooms, thinly sliced


• 8 oz spinach leaves (sweetest in bags / pre-washed)


• 10 oz noodles sweet potato starch (sometimes called sweet potato vermicelli or Dangmyeon)


• 2 whole stalks green onions, remove the ends, cut into bite-sized pieces


• table salt and freshly ground black pepper


• 2 TB fried sesame seeds to garnish

INSTRUCTIONS

1. In a bowl, mix the beef with half of the minced garlic, 1 teaspoon of sugar, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil and 1/4 tablespoon of ground black pepper. Stir to combine, cover and cool in the refrigerator.


2. Add 2 TB of olive oil to a large ring pan over medium heat. Once the oil is hot, add the onions, carrots, mushrooms and a pinch of salt (1/8 teaspoon), cover and stir over medium heat for about 3 minutes or until the onions are tender. Add the white mushrooms and a pinch of salt. Simmer for 2 minutes or until mushrooms are soft. Add the spinach and stir the soup until it boils. Transfer the mixture to a very large bowl, cover and keep warm.


3. Bring a large pot of salted water to a boil.

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