This is a modified version of Japchae recipe that suits with Chinese flavor. In this recipe, I am using translucent Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. The noodles are stretchy, slightly chewy and springy in texture.
The tips to this recipe is cooking each ingredient separately before mixing them together.
NOTE: If you wish to have meat, slice the meat thinly and cooked it separately before mixed with the noodles. You may just season the meat with salt and pepper.
Ingredients:
250 g Korea sweet potato noodles
10 pcs mushroom, soaked and cut into thin slices
100 g cabbage, cut into small pieces
1/2 small carrot, cut into thin slices
1 paprika, cut into thin slices
3 eggs, lightly beat season with salt and pepper
2 tps sesame oil
salt, pepper and soya sauce, to taste
1. Bring a large saucepan of salted water to boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6 to 9 inches length (optional). With the noodles still in the colander,drizzle with 2 tsp of the sesame oil and toss to coat. Set aside.
2. Heat the oil in a large frying pan over medium heat until shimmering. Add in eggs and move the pan around to spread them out evenly. Remove eggs from the pan once it is cooked. Set aside.
3. Heat the oil in a frying pan. Add the carrots, stir-fry until it is cooked. Season with pepper and salt. Set aside. Use the method to stir-fry mushroom, paprika, and cabbage separately. Set aside.
4. In a clean pan, mix the glass noodle, mushroom, carrot, paprika and egg together. Stir-fry the glass noodles mixture using medium heat for 3 minute or until the noodle is warm. Stir frequently so the noodles does not stick to the bottom. Add a little of oil and soya sauce if necessary.
5. Serve the glass noodles in a bowl. Enjoy!
3. Heat the oil in a frying pan. Add the carrots, stir-fry until it is cooked. Season with pepper and salt. Set aside. Use the method to stir-fry mushroom, paprika, and cabbage separately. Set aside.
4. In a clean pan, mix the glass noodle, mushroom, carrot, paprika and egg together. Stir-fry the glass noodles mixture using medium heat for 3 minute or until the noodle is warm. Stir frequently so the noodles does not stick to the bottom. Add a little of oil and soya sauce if necessary.
5. Serve the glass noodles in a bowl. Enjoy!
