Korean Japchae Noodles
Serves: 4 servings
  • 2 bunches dangmyeon (clear sweet potato noodles)
  • 1 large handful spinach (about 3 oz) chopped
  • 1 medium carrot, slice into matchsticks
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 6 green onions, thinly sliced on the diagonal
  • 3 tbsp sugar
  • ¼ cup soy sauce + 2 tbsp
  • 7 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 chicken breasts, cut into 1-2 inch strips
  • Salt and pepper to taste
  1. Mix ¼ cup soy sauce, 2 tbsp sesame oil, and 1 tbsp sugar in a bowl and add chicken to marinate.
  2. Put noodles in boiling water for about 3 minutes (or according to noodle directions). They are done when noodles are slightly chewy. Drain noodles, (but keep the hot water), place in large bowl, and cut noodles using scissors. Add 1 tbsp sesame oil and 1 tbsp soy sauce then mix.
  3. Add spinach to pot of boiling water (from the drained noodles) and stir gently for 1 minute, then take out and rinse in cold water. Add to bowl of noodles.
  4. In large frying pan over medium-high heat add 1 tbsp sesame oil. Add marinated chicken and stir-fry until fully cooked. Add to the bowl of noodles.
  5. Add another tbsp of sesame oil to hot pan and stir fry onions, carrots, other veggies until fully cooked, then add to bowl of noodles.
  6. Add 2 tbsp sugar, 2 tbsp sesame oil, and 2 tbsp of soy sauce to the bowl and mix all ingredients together, then sprinkle with sesame seeds, salt and pepper.
  7. Serve as is or over rice with kimchi.
You can use thin strips of beef, tofu, or not meat at all instead of chicken.
Recipe by Kinda Sorta Simple at http://kindasortasimple.com/2014/09/korean-japchae-noodles/