Japchae is a popular Korean noodle dish that I love making. The chewy texture of the translucent sweet potato noodles along with the plethora of veggies makes it so colorful and tasty.
The authentic Korean version of the Japchae can be found here. My version is an easy, quick-fix, veggie probably Indianish version of the same :)
The sweet potato noodles takes a bit more time to cook than our regular rice or wheat noodles. I cook it with salt and oil to make the noodles stringy and not mush together. I also wash the cooked and hot noodles in cold water to ensure it does not mush together. Keep it aside. It looks nice and translucent. And tastes a bit chewier than the usual noodles. It gives it an interesting taste.
I like using all the veggies I have in my fridge in this dish :) Mainly, I ensure I have the red and yellow bell peppers, button mushrooms and garlic. I love to use bok choy, broccoli, carrots in it.
I sautee chopped garlic, long strips of the onions, colorful peppers, bok choy and spinach in sesame oil. Then, I add the soy sauce, sugar, salt and a pinch of black pepper and let the veggies take in the flavor of the sauces. Then, I transfer all of this to the noodles. After mixing it well, I let it warm and make sure the noodles absorbs the soy sauce too. Last, I add the toasted sesame seeds as a garnish. Easy to make one dish meal :)
J for Japchae for ABC Wednesday
 |
| The colorful, flavorful and healthy Japchae |
The sweet potato noodles takes a bit more time to cook than our regular rice or wheat noodles. I cook it with salt and oil to make the noodles stringy and not mush together. I also wash the cooked and hot noodles in cold water to ensure it does not mush together. Keep it aside. It looks nice and translucent. And tastes a bit chewier than the usual noodles. It gives it an interesting taste.
I like using all the veggies I have in my fridge in this dish :) Mainly, I ensure I have the red and yellow bell peppers, button mushrooms and garlic. I love to use bok choy, broccoli, carrots in it.
I sautee chopped garlic, long strips of the onions, colorful peppers, bok choy and spinach in sesame oil. Then, I add the soy sauce, sugar, salt and a pinch of black pepper and let the veggies take in the flavor of the sauces. Then, I transfer all of this to the noodles. After mixing it well, I let it warm and make sure the noodles absorbs the soy sauce too. Last, I add the toasted sesame seeds as a garnish. Easy to make one dish meal :)
J for Japchae for ABC Wednesday