Saturday, October 17, 2015

Japchae (Meatless)

This was my first attempt at japchae.  I adapted this from Maangchi's recipe to suit my taste.  It came out to be a perfect hint of sesame oil.  I hope you enjoy my version.

8 oz sweet potato noodles
4-6 fresh shiitake mushrooms (or dried ones, rehydrated for 20-30 mins in warm water), cut to strips
3/4 cup julienned carrots
1 bell pepper, cut into strips
1 medium onion, cut into strips
1/2 to 1 bunch fresh spinach, blanched
2 Tbsp oyster sauce
1 tsp Sesame oil
2 Tbsp Soy Sauce
Fish Sauce
Cooking oil

Marinate the shiitake mushrooms and with oyster sauce and set aside.

Bring water to a boil and cook the noodles for 6 minutes.  The noodle should be soft and chewy, but should not easily break apart. Rinse the noodles under cold water when done and drain well.  Cut the noodle to shorter length.  Add noodles to a large mixing bowl and add 1 tsp of sesame oil and soy sauce and give it a light toss.

Heat up a pan and add oil to lightly coat the pan.  Cook the carrots, bell peppers, mushrooms and onion separately with a dash of salt.  Add to the mixing bowl with the spinach and noodles.  Mix the ingredients with your clean, washed hands.  Your fingers will incorporate the ingredients together better than using utensils.  Add the fish sauce to taste.  Allow the mixture sit for 5-10 minutes before serving.