My affair with Korean food keeps growing with a desire to even make my own kimchi (pickled chinese cabbage with chilli). But with a kick and a thrust of ingredients at hand, I made Jap Chae instead. Well at least the way I pictured how it would be and how it eventually tasted like. This would be essentially the third time I've made it and it has proven to be successful once more!
1 bundle of glass noodles (the packet should be separated by portions)
1 chicken breast - sliced thinly and marinated with soy sauce and a little sesame oil
2 birds eye chillies - finely diced
1 whole red onion - finely sliced in half rings
10 sprigs of asparagus - finely sliced diagonally
10 sprigs of french beans - finely sliced diagonally
1 chinese sausage - finely sliced diagonally
a handful of coriander - finely chopped
1 tsp chilli flakes
1 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp soy sauce
1 tsp thick soy sauce
- Firstly soak the glass noodles in hot water to soften them. It will become transculent when soaked through.
- In the meantime, prepare all the ingredients ready for frying. Heat up a wok or a large enough frying pan with the vegetable oil. Toss in the red onions and birds eye chillies and let the onions sweat through before tossing in the chinese sausage. Let the sausage sort of burn a little on the sides before tossing in the chicken.
- When the chicken is semi cooked (half pink), then toss in the asparagus, stems first before florettes and then the french beans. Then toss in the chilli flakes, stir a little before covering it to let simmer. The heat will cook through the vegetables and also complete in cooking the chicken.
- After 1 minute or so, uncover the wok and toss in the glass noodles. Stir until well mixed before adding in the soy sauce and thick soy sauce. Stir until well coated. Lastly add in the sesame oil and stir before spreading the chopped coriander on top.
- Switch off the gas, and serve hot!
The vegetables are interchangeable with other kinds like mushrooms, stem broccoli, kai lan and many others. If you wish to add more colour, then julienned carrots can also go in with finely sliced red chillies.
The meat is also optional if you're vegetarian. Just double up the vege portion and voila, a vegetarian glass noodle!
It only takes 30 minutes in total to cook and serve. Plus a great alternative to the usual fried rice noodle dishes we always have.
Bibimbap next on line perhaps.
The Innovative Baker