Japchae | Korean Stir Fried Noodles | जपाचे | Korean Recipes | Sanjeev Kapoor Khazana

Dive into the exquisite world of Japchae, where vibrant colors and rich flavors intertwine in a symphony of taste. Join us as we explore the art of crafting this Korean glass noodle masterpiece, a delightful journey for your senses!

JAPCHAE

Ingredients

100 grams Korean glass noodles
¼ cup light soy sauce
2 tbsps sesame oil
1 tsp +1 tbsp chopped garlic
1 tbsp rice vinegar
2 tbsps brown sugar
6 tsps oil
1 boneless chicken breast, cut into thin strips
Salt to taste
3-4 dried shitake mushrooms, soaked, drained and sliced
1 medium white onion, sliced
1 small carrot, cut into thin strips
1 red capsicum, seeded and cut into thin strips
Crushed black peppercorns to taste
2-3 spring onion greens, cut into 1 inch pieces
6-8 spinach leaves, blanched
Toasted sesame seeds to sprinkle
Omelette of 2 eggs, cut into strips

Method

1. Heat a pan, add 5-6 cups water, and once it comes to a boil, add glass noodles and cook for 3-4 minutes. Remove and add to a bowl of ice-cold water, strain and set aside.
2. Take soy sauce in a bowl, add sesame oil, 1 tsp garlic, rice vinegar, brown sugar, and mix well.
3. Heat 2 tsps oil in a pan and add glass noodles and 1 tbsp of the prepared sauce. Mix well and cook for 1-2 minutes.
4. In the same pan heat 2 tsps oil, add chicken and salt, toss well. Add shitake mushrooms and 2 tbsps of the prepared sauce, cook for 3-4 minutes.
5. Heat remaining oil in the same pan, add remaining garlic and sauté for a minute. Add onions and sauté on high heat for 1-2 minutes.
6. Add carrots, capsicum, salt and pepper, cook for 1-2 minutes. Add spring onion greens and spinach, toss well and set aside.
7. In a wide serving bowl place noodles in the center, then add chicken and mushrooms, further add tossed vegetables, drizzle remaining sauce, sprinkle sesame seeds and add omelette strips. Mix well.
8. Transfer in a serving bowl, sprinkle white sesame seeds and serve warm.

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