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Hungry Girl Por Vida

Jap Chae – Korean Glass Noodles with Vegetables

September 17, 2013 by Leave a Comment

Guys, I made you something very near and dear to my food-lovin’ heart. It’s a food of my people and of my childhood. I think most people think of kimchi when they think of Korean food, but these noodles are a staple in Korean cuisine as well.

Jap chae!

Jap chae is a traditional Korean dish made with sweet potato starch noodles. I usually don’t make this dish, I often buy it from the Korean market, where they make it fresh, or I just have my mom make it for me. After I made this batch and instagrammed it, my mom called to tell me it looked beautiful. Let me tell you guys, this was a major deal. Korean-mother approval= MAJOR! The noodles are clear, stretchy, and delightfully chewy. The ingredients are super simple and this dish comes together quickly after a little bit of chop-chopping and prep. It’s the dish most of my non-Korean friends fall for first when introducing them to Korean fare. My BFF loves these noodles and affectionately refers to them as “sticky-hand noodles”.

When I was a kid, these noodles were probably one of my favorite foods ever. I mean, they are stretchy…just like those sticky-hands you get out of those toy machines near the front doors of the supermarket…and they’re noodle-y! I have always loved noodles and Jap Chae is definitely one of my favorite noodle dishes of all time…plus, it picnics like a champ since it is just as delish at room temperature as it is warm.

[recipe]

Jap Chae – Korean Glass Noodle with Vegetables

For this recipe the right kind of noodle is key. Look for Korean glass noodles, a sweet potato starch noodle that can be found at a well-stocked Asian Market or order them online*. They are gray and semi-translucent, dried noodles that become clear and stretchy with cooked.

Sauce:

3-4 tablespoons soy sauce (I use low-sodium)

2-3 tablespoons maple syrup (or sugar)

1 teaspoon toasted sesame oil

Noodles:

8 ounces  dried Korean Glass noodles

8 ounces baby spinach

8 ounces button or cremini mushrooms, sliced

1 large carrot, julienned

5 green onions, cut into 1-inch pieces

2 cloves garlic, minced

canola oil for sautéing

toasted sesame seeds for garnish

In a small dish whisk together the soy, maple, and sesame oil. Set aside.

In a skillet wilt the spinach with a little bit of oil and a pinch of salt. Once just wilted, stir in 1/3 of the minced garlic. Remove from skillet and set aside.

Wipe out the skillet and add a bit more oil. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms until all of the liquid they release evaporates and the mushrooms begin to brown around the edges. Add 1/3 of the minced garlic and stir to combine. Remove from the skillet and set aside.

Wipe out the skillet and cook the carrots with a pinch of salt and the remaining garlic a minute or two until the carrots are just warmed through but still crisp. Add the green onions and cook an additional 60 seconds. Remove from the heat and set aside.

Bring a large pot of water to boil. Drop the dried noodles into the boiling water and cook about 8 minutes or until noodles are clear, stretchy and tender. Immediately pour into a colander to drain and rinse  well with cold water. This helps improve the texture of the noodles. In a large bowl toss the sauce and vegetables with the noodles to coat. Sprinkle with sesame seeds. Serve warm or room temperature. [/recipe]

*This post contains links for reference.

 

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  • White Bean SaladWhite Bean Salad
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  • Sweet Potato Quinoa Salad with Cranberries & FetaSweet Potato Quinoa Salad with Cranberries & Feta
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Filed Under: savory, Uncategorized Tagged With: asian, carrot, green onion, korean, lunch, mushroom, noodles, savory, sesame oil, side dish, soy, spinach, vegetarian

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Reader Interactions

Comments

  1. Erika

    September 17, 2013 at 5:42 am

    Whoa!! Those are some Bon Appetit Magazine cover shot photos there..Amazing seriously.. I think I would prob cook the noodles too long ( I always do) but this needs to happen soon in mi casa.

    Reply
    • cindy

      September 17, 2013 at 5:44 am

      THANKS GIRL! and the cold-water rinse can save the noodles if they get a little overcooked 🙂

      Reply
  2. Tieghan

    September 17, 2013 at 5:52 am

    Oh man, oh man! These look amazing and the photos fit perfectly with the food! What a delicious meal!! I love trying different foods and this just made it to the top of my list! YUM!

    Reply
  3. Amy | Club Narwhal

    September 17, 2013 at 6:25 am

    I love jap chae, too, especially cutting the long, long noodles with scissors. This is total comfort food for me and when the weather gets cool I crave it like mad. Looks delicious!

    Reply
    • cindy

      September 17, 2013 at 6:27 am

      YES! scissors are my mom’s go-to for cutting…Korean food only, tho…ha!

      Reply
  4. Nicole

    September 17, 2013 at 8:20 am

    Oh wow, this looks incredible! I love a good noodle dish and I don’t think I’ve ever this kind. Beautiful, Cindy!

    Reply
    • cindy

      September 17, 2013 at 8:27 am

      Thanks, Nicole!

      Reply
  5. Amanda @ Once Upon a Recipe

    September 17, 2013 at 10:51 am

    Well your mom is right, it’s a beautiful dish. Sounds wonderful and flavorful too!

    Reply
  6. Suzanne

    September 17, 2013 at 4:26 pm

    Cindy, this looks fabulous! Nice work.

    Reply
  7. Laura Dembowski

    September 17, 2013 at 4:50 pm

    This looks so yummy! Are the noodles similar to Shirataki noodles? I believe they are sweet potato and they are clear. I eat them all the time.

    Reply
  8. Katrina @ Warm Vanilla Sugar

    September 17, 2013 at 5:45 pm

    This sounds like such a fabulous dinner! LOVE this!

    Reply
  9. Sarah | The Sugar Hit

    September 18, 2013 at 7:08 pm

    I LOVE JAP CHAE!!! Such a great weeknight meal! I’m fo sho trying your recipe – I’ve never seen one with maple syrup before. PS, these photos are stunning.

    Reply
    • cindy

      September 19, 2013 at 4:42 am

      yes! thanks! I did maple instead of sugar since it’s already liquid 🙂

      Reply
  10. Danguole

    September 20, 2013 at 12:11 pm

    Ohhh yeah. I’ve made Thai-style glass noodles and love them–these look incredible! Congrats on the mama-approval stamp!

    Reply
  11. Millie

    September 28, 2013 at 10:55 am

    Ohhhh! This looks so yummy!!! Hope to make it soon! Also, I love your photography 🙂
    If you have a moment, do you mind checking out my blog please? I’m 15 and I just started last month (eek!) thanks 🙂

    Reply
  12. Ashley - baker by nature

    September 30, 2013 at 1:29 pm

    So happy I found you! This is going to be our dinner tonight 🙂 and your blog is my new BFF! Xo

    Reply
  13. Danielle

    July 24, 2014 at 5:22 pm

    Looks good! How many servings does this make?

    Reply
    • cindy

      July 24, 2014 at 5:23 pm

      about 4 servings.

      Reply
  14. Larissa

    November 8, 2016 at 10:06 pm

    Where can you buy those noodles?

    Reply
    • Cindy

      November 11, 2016 at 8:33 am

      I have found them in some major grocery stores (but I suspect this is regional) and always at larger asian super markets or at any Korean grocery store. Also, amazon! Look for something that says Korean and either glass noodles or vermicelli, they are made from sweet potato starch.

      Reply

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