Jap Chae

Whilst talking to a friend about things I like to cook, I've realised that I haven't been cooking much as of late. Actually, I haven't really cooked much this year at all!! My weekend lunch breaks have been rather boring, as I now prefer to microwave leftovers or cook something 'instant' rather than spending hours experimenting with funky foods as I used to. And when I do have the time, I'd much rather spend it baking than cooking.

Much of my prior experimenting with cooking is unblogged simply because it didn't quite turn out as I'd expected and it I was usually too lazy to photograph my creations after spending too much time in making it in the first place. The following recipe doesn't quite fit in this category however, as it turned out even more amazing than I'd expected, and I've actually photographed it many times........I've just never quite gotten around to blogging about it!

It's amazingly easy and tasty, so after having an itch to cooking something (anything!), I naturally went for this recipe. I've made this numerous times through the years, based on this trusty recipe, and chucking in whatever I can find in the fridge into it. If you love Jap Chae, you've got to try this recipe- it tastes just like the ones I've had at Korean restaurants (if not better!) and it's so easy to make! I've also made a salad version, by cooking the sauce separately, then cooling and tossing with the remaining ingredients- it makes a great lunchbox alternative to sandwiches!! :)

Jap Chae
Recipe From Steamy Kitchen

1/2 pound dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake, wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce (I also add in another tablespoon of dark doy for some colour)
2 teaspoons sugar
1 tablespoon sesame seeds

1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
2. In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
*rehydrate your mushrooms if you are using dried

Note: I like to make mine non-vegetarian by throwing in some beef or chicken.I also like to double the sauce ingredients (soy sauce, sugar and sesame oil) and then tweak the sauce according to taste.