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Japchae

potoato starch noodle stir-fry
Print Recipe
Prep Time 30 minutes
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 lbs Chicken, pork, or beef, thinly sliced (optional)
  • 2 Bell peppers, thinly sliced or 12 Korean peppers
  • 1 Yellow onion, thinly sliced
  • 1 c Carrot shreds
  • 1 c Mushrooms, sliced thin
  • 3 Green onions, cut in 1" pieces
  • 8 oz Potato starch or acorn noodles
  • 1 tbsp Olive oil
  • 2 tsp Minced garlic
  • 2 tsp Minced ginger
  • 2 tbsp Soy sauce/tamari
  • 2 tsp Sugar or honey
  • 2 tbsp Sesame oil
  • 1 tsp Sesame seeds

Method
 

  1. Boil the noodles until al dente, rinse under cold water and set aside.
  2. In a large pan or wok, saute meat (if using) over medium and set aside.
  3. Lightly brown the ginger and garlic in olive oil, then add onions, then peppers and carrots, then mushrooms, and saute until tender.
  4. Add the meat and noodles back to the pan, and add soy sauce/tamari, sugar, and sesame oil to taste.
  5. Cut the noodles with scissors into manageable pieces, about 3-4 inches.
  6. Serve with sesame seeds and green onion as garnish.