Korean Stir Fried Sweet Potato Noodles Food

KOREAN STIR-FRIED SWEET POTATO NOODLES RECIPE

Steps:

• Prepare the ingredients for the recipe.
• Prepare the ingredients for the sauce.
• Bring water to a boil, add a bit of oil. Add noodles and cook them for 5-6 minutes. Drain when cooked.
• Preheat skilled to high heat. Cook the pre-sliced beef until it's golden brown. Season beef with half portions of the following - soy sauce, sesame oil and brown sugar, while it's cooking.
• Place noodles in a large bowl, top them with cooked beef.
• Dice onion into long strips. Cut carrots into strips and chop green onion. Preheat an oiled skilled and toss in the carrots and onion.
• When the veggies soften up, add in the remaining half portions of the following - soy sauce, sesame oil and brown sugar. Add in pressed garlic, green onions and cook for a few minutes until it's softened.
• Add diced spinach into the mixture and turn off the heat imminently.
• Add all vegetables to the noodles and toss everything together.
• Serve while it's still warm. This dish also reheats well.

KOREAN STIR-FRIED NOODLES (JAP CHAE OR CHAP CHAE)

Steps:

• Gather the ingredients.
• In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers.
• Add onion slices and garlic and sauté until fragrant, about 1 minute.
• Add the spinach, carrots, scallions, napa cabbage, and mushrooms and sauté until half cooked and still a bit crunchy, 3 to 4 minutes.
• Turn the heat to low and add cooked noodles, soy sauce , sugar, and the remaining 1 tablespoon sesame oil.
• Sauté continuously until the mixture is well combined, about 2 minutes more.
• Adjust to taste with more salt or soy sauce, if needed.
• Garnish with the sesame seeds , if using, and serve immediately.

JAPCHAE (KOREAN STIR FRIED NOODLES)

Steps:

• Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
• Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
• Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
• *tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished.
• In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
• *tip: When you drain the hot water from the pot, don't discard the hot water. Put it back into the pot so you can cook your spinach quickly.
• On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don't burn it!).
• Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
• Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
• Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
• Place a few drops of olive oil on the pan and add your beef strips (optional) and your sliced shitake mushrooms. Stir it until it's cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
• Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.