JAPCHAE
STIR-FRIED SWEET POTATO NOODLES
Servings: 4
Ingredients
FOR THE NOODLES
- 6 ounces 170 g dried dang myeon
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
FOR THE VEGETABLES
- Grapeseed or olive oil for pan-frying
- ½ white onion thinly sliced
- Kosher salt
- 1 medium carrot cut into matchstick-size pieces or julienned
- ½ pound 225 g cremini mushrooms, stemmed and thinly sliced
- 1 thumb-sized knob peeled fresh ginger grated
- 1 bunch spinach arugula, green cabbage, or Swiss chard leaves, thinly sliced (optional) 1 small red, yellow,
- or orange bell pepper cut into matchstick-size pieces or thinly sliced 1 tablespoon finely grated garlic
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
FOR SERVING
- 1 tablespoon grapeseed or olive oil
- 3 raw egg yolks beaten
- 1 tablespoon toasted sesame seeds
- 2 scallions thinly sliced on the bias
Instructions
- Prepare the noodles: Bring a large pot of water to a boil and cook the noodles according to the package directions until they are cooked through, about 5 to 7 minutes. Drain the noodles and rinse them under cold running water until the noodles feel cool to the touch.
- Shake off any excess water from the noodles and place them in a large mixing bowl with the sesame oil, soy sauce, and sugar. Toss until the noodles are well coated, then set the bowl aside.
- Prepare the vegetables: In a skillet, heat a tablespoon of oil over medium to medium-high heat. Cook the onion until soft, stirring occasionally, about 3 to 5 minutes. Season with a pinch of salt and add them to the bowl with the noodles.
- Add the carrot to the skillet and cook, stirring once or twice, just until it begins to soften, about a minute and a half. Add them to the bowl with the noodles.
- Add another tablespoon of oil to the skillet, then cook the mushrooms with the grated ginger, stirring occasionally, until the mushrooms release all their liquid and the pan is almost dry. Add them to the bowl with the noodles.
- If using the greens, add another tablespoon of oil to the skillet, and cook the greens, stirring occasionally, until they just soften, about 2 minutes. Drain off any liquid from the pan and place the wilted greens in a colander set into a bowl or the sink to drain.
- Add another tablespoon of oil to the skillet, and cook the bell pepper, stirring occasionally, until they just soften, about 2 minutes. Add them to the bowl with the noodles.
- Squeeze excess water from the greens with your hands and place them in the bowl with the noodles. Toss the vegetables and the noodles together with the garlic, soy sauce, sugar, black pepper, sesame oil, and sesame seeds. Taste for seasoning, adding more soy sauce, sugar, etc. as desired. Set the noodles aside while you make the eggs.
- To serve: In a nonstick skillet, heat the oil over low heat. Pour in the egg yolks so that they cover the bottom of the pan in a thin layer, and let them cook until they are set. Remove the omelet to a cutting board, roll, and slice into thin ribbons.
- Top the noodles and vegetables with the egg ribbons, sesame seeds, and sliced scallions, and serve immediately
