KOREAN GLASS NOODLES (JAP CHAE)
The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.
Provided by grk_tigris
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
- Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 83 g, Fat 10.6 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 711.9 mg, Sugar 8 g
JAP CHAE: KOREAN NOODLES
Provided by Elaine Louie
Categories brunch, dinner, easy, lunch, quick, main course
Time 3h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil. Add noodles, and cook until tender-chewy, about 5 minutes. Drain and rinse with cold water. Shake excess water off and transfer to a bowl. Using kitchen shears, cut noodles into 8-inch lengths. Add 1 1/2 teaspoons sesame oil, mix well, and set aside.
- In a small bowl, combine soy sauce and sugar. Mix well, and set aside.
- Place a wok or large sauté pan over high heat, add peanut oil, and swirl to coat the entire wok or pan. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes.
- Add garlic, scallions, and mushrooms. Fry until scallions begin to soften, about 1 minute. Add spinach, soy sauce-sugar mixture, noodles, and black pepper. Cook until noodles are heated through, stirring vigorously, about 3 minutes. Turn off heat, and add sesame seeds and remaining 1 1/2 teaspoons of sesame oil. Mix well. Divide between two plates, and serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 57 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams
JAP CHAE KOREAN GLASS NOODLES
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
Provided by feistyrebel
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g
JAB CHAE (KOREAN NOODLES)
A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.
Provided by Ann Lee
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
- Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
- Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
- Mix noodles with beef mixture.
- Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 58.6 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 523.2 mg, Sugar 5.5 g
YUMMY KOREAN GLASS NOODLES (JAP CHAE)
After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.
Provided by SarahandtheCity
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
- Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
- Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 65.2 g, Fat 10.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 1072.9 mg, Sugar 13.9 g
VEGAN JAPCHAE KOREAN NOODLES
This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.
Provided by Melissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
- Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
- Combine soy sauce and sugar in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 73.5 g, Fat 12.3 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1551.8 mg, Sugar 10.9 g
VEGETARIAN JAP CHAE (KOREAN GLASS NOODLE STIR-FRY)
A delicious vegetarian version of this popular Korean dish. Serves 2-3 as a main dish and 4-5 as a side dish. Jap chae, also spelled japchae or chapchae, is full of vegetables with vibrant colors, and is stir-fried with glass-looking noodles (dangmyeon), and seasoned with sesame oil, soy sauce, salt and pepper, and a touch of sugar. A favorite Asian comfort food. The packages of noodles usually have 3 bundles in them. You only need one bundle for this recipe. The trick to this recipe is to stir fry the vegetables separately to build the flavors. By frying them individually, the flavor and color of each vegetable is preserved without any cross blending of the other ingredients. Enjoy! Adapted from Alice of Savory Sweet Life, as posted at Herbovoracious by Michael Natkin. In Korean cuisine, glass noodles are usually made from sweet potato starch, in Japan potato starch, in Vietnam mung bean starch.
Provided by Sharon123
Categories One Dish Meal
Time 35m
Yield 2-3 as a main dish
Number Of Ingredients 16
Steps:
- Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
- Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
- Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
- Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
- Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
- Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
- Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
- Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
- Sprinkle toasted sesame seeds on top.
- Serve warm or cold. Enjoy!.
Nutrition Facts : Calories 1309, Fat 43, SaturatedFat 6.4, Sodium 2143.2, Carbohydrate 215.7, Fiber 11.1, Sugar 21.2, Protein 21.9
More about "jap chae korean noodles recipes"
JAPCHAE (STIR-FRIED GLASS NOODLES) RECIPE - KOREAN BAPSANG
From koreanbapsang.com
4.4/5 (446)Category Appetizer, Side DishCuisine KoreanTotal Time 35 mins
KOREAN STIR-FRIED NOODLES RECIPE (JAP CHAE OR CHAP …
From thespruceeats.com
SWEET POTATO STARCH NOODLES STIR FRIED WITH VEGETABLES
From maangchi.com
EASY JAPCHAE (KOREAN STIR-FRIED NOODLES AND VEGETABLES)
From maangchi.com
JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN KITCHEN
From mykoreankitchen.com
5/5 (191)Total Time 55 minsCategory Appetizer, Side DishesCalories 300 per serving
- Place the beef strips into a medium bowl. Add the "beef marinade" and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you're working on other ingredients.
- Get the rest of the ingredients ready per below.- Prepare the vegetables as instructed in the “main ingredients” section.- Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 20 mins).- Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the "spinach seasoning" and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared ingredients in later.- Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 6 to 7 mins. Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins.Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length i
- Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.- Beat the egg white with a fork. Add some cooking oil (1 tsp) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it t
- Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
MY EASY KOREAN JAPCHAE NOODLES - MARION'S KITCHEN - YOUTUBE
From youtube.com
15 KOREAN GLASS NOODLE RECIPE - SELECTED RECIPES
From selectedrecipe.com
JAP CHAE RECIPE - KOREAN GLASS NOODLES RECIPE - DR. BEN KIM
From drbenkim.com
JAPCHAE (KOREAN GLASS NOODLES WITH PORK AND VEGETABLES) RECIPE
From seriouseats.com
CHOP CHAE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MY CHUSEOK CELEBRATION WOULDN'T BE COMPLETE WITHOUT JAPCHAE
From eatingwell.com
TOP 42 AUTHENTIC KOREAN JAPCHAE RECIPE RECIPES
From bguc.gilead.org.il
JAPCHAE RECIPE (KOREAN STIR FRY NOODLES) | CHEW OUT LOUD
From chewoutloud.com
JAP CHAE: KOREAN NOODLES - UBER RECIPES
From uberrecipes.com
15 MINUTE EASY JAPCHAE RECIPE (KOREAN GLASS NOODLES) L BETTER …
From youtube.com
JAPANESE VS. KOREAN NOODLES (YAKI UDON & JAPCHAE)
From joshuaweissman.com
JAPCHAE MAANGCHI RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY JAPCHAE RECIPE (KOREAN GLASS NOODLES) | BEYOND KIMCHEE
From beyondkimchee.com
YUMMY KOREAN GLASS NOODLES JAP CHAE : TOP PICKED FROM OUR …
From recipeschoice.com
JAPCHAE (KOREAN PORK NOODLE STIRFRY) | NZPORK
From pork.co.nz
CHUSEOK 2022 MOUTH-WATERING DISHES: FROM JAPCHAE TO SANJEOK, …
From latestly.com
MUSHROOM JAPCHAE RECIPE | EATINGWELL
From eatingwell.com
You'll also love