I'm not a great fan of Korean cuisine but lately after savouring some Korean food during my recent vacation, I've sort of developed a liking to their stir-fry noodles, pork bulgogi and Tteokbokki or rice cakes. I've a vague idea of how this stir-fry Dangmeyon was prepared but after surfing the net, settled for this simple vegetarian stir-fry sweet potato noodles. My family enjoyed this meal and look forward to more.
Recipe for Korean JapChae (adapted from 'here' with modification)
- 350 gm Dangmyeon (sweet potato noodles)
- 1.1/2 Tbsp sugar
- 5 Tbsp light soya sauce
- 1.1/2 Tbsp sesame oil
- 1 carrot cut into strips
- 1 capsicum - cut into strips
- 1 onion - sliced
- 300 gm cabbage, sliced
- 5 Shitake mushrooms, soaked, stemmed and sliced
- 5 cloves garlic, chopped
- Lightly toasted sesame seeds
- Combine sugar, soya sauce, sesame oil, mix well, set aside.
- Boil a pot of water, add the noodles, cook for 5 mins. until soft. Drain, cut into half-lengths, set aside.
- In a wok, add 2 Tbsp oil, saute the chopped garlic, mushrooms till fragrant, add in the cabbage, stir-fry. Toss in the carrots and capsicum, stir-fry. Finally add in the onion slices, mix well and fry till cooked.
- Toss in the drained noodles, and add in the sauce, mix well. Fine tune to desired taste.
- Dish out and serve immediately.
This post is linked to the event Little Thumbs Up organised by Zoe of (Bake for Happy Kids), and
Miu Mui of (My Little Favourite DIY) and hosted by Joyce of Kitchen Flavours for this theme.