A Korean-style Noodle Stir-fry

Sam Choy
By Sam Choy
Wednesday - May 06, 2009
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Mia Kim takes a break from Salon Blanc and visits the show this week to prepare the following Korean favorite.

JAPCHAE

For Garnish:

* 1 large egg, lightly beaten

* 1 tablespoon toasted sesame seeds


 

For Marinade (noodles and vegetables):

* 4 tablespoons soy sauce

* 2-4 tablespoons sugar

* 2 tablespoons sesame seed oil

* 1/4 teaspoon salt

* 1/4 teaspoon black or white pepper

* 1 tablespoon toasted sesame seeds

* 2 cloves garlic, peeled and crushed

For Japchae:

* 1 8-ounce packet long rice noodles (dried sweet potato starch noodles)

* 1 onion, thinly sliced

* 4 dried black shiitake mushrooms, soaked in hot water for 30 minutes and thinly sliced

* 1 packet enoki mushrooms

* 1/2 cup dried black mushrooms, soaked in hot water for 10 minutes and thinly sliced

* 1 carrot, thinly sliced

* 1 yellow bell pepper, thinly sliced

* 1 10-ounce bag fresh spinach


Bring a pot of water to a boil and cook noodles for 5-8 minutes. Drain well, then season with 2-3 tablespoons of marinade.

Heat 1/2 teaspoon oil in a pan and add the egg to make a very thin omelet. Cut thin strips and set aside to garnish.

Heat 1/2 tablespoon oil in the same pan. Add the shiitake mushrooms and 1 tablespoon of the marinade, and add 2 tablespoons water to cook until tender.

Heat the remaining oil in a wok over medium heat. Add the onion and stir-fry until transparent. Add carrots, bell pepper, all mushrooms and spinach. Add 1 tablespoon marinade and pinch of salt and pepper. Stir-fry the vegetables until tender and the liquid has evaporated.

Toss the noodles into the wok and stir-fry until noodles are transparent. Add remaining marinade, if needed. Garnish with fried egg and sesame seeds.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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