This is one of my favorite Korean dishes. Glass noodles are mixed with veggies and meat in a deliciously simple sauce.
Korean Mixed Noodles (Jap chae)
-2 chicken breasts, thinly sliced
-1 Tbls soy sauce
~100 g (~2 cups cooked) Korean glass noodles (dangmyeon)
-1 small carrot, thinly sliced in strips
-1/2 bell pepper, thinly sliced in strips
-1/2 onion, thinly sliced
-2 green onion stalks, thinly sliced
-2 Tbls soy sauce (low sodium preferred)
-2 Tbls brown rice syrup (or honey, or brown sugar)
-2 tsp sesame oil
-1/2 tsp Korean red chili paste (gochujang)
-1 garlic clove, minced
-1-2 tsp sesame seeds
-Rice wine (for deglazing)
*Mushrooms and/or spinach would also be nice in this recipe
1) Marinate the chicken for at least 30 minutes or overnight in 1 Tbls soy sauce.
2) Cook the chicken for about 2-3 minutes per side until it is done. Set aside.
3) Mix the sauce ingredients together- soy sauce, rice syrup, sesame oil, chili paste, and garlic.
4) Cook the noodles in a pot of boiling water for about 5 minutes until tender. Drain and set aside.
5) In a pan, saute the carrots in about 1 tsp oil for 2 minutes over medium-high heat, then add the onions and bell pepper strips. Saute for another 1-2 minutes. Deglaze the pan with rice wine if needed.
6) Add the noodles, sauce, green onions, and chicken to the pan of vegetables. Toss everything together for about 1 minute.
Sprinkle with sesame seeds and serve.
Below are the ingredients used in this recipe. All the ingredients can be found at Home Plus or your local mart.
For 1 Serving: 390 Calories, 6.6 g Fat, 1.3 g Saturated Fat, 58.5 mg Cholesterol, 601.4 mg Sodium, 56 g Carbohydrates, 3 g Fiber, 11.5 g Sugars, 24.1 g Protein.