Korean Jap Chae {or Chop Chae} with Broccoli and Mushrooms
Servings: 4servings
Ingredients
5-6ouncesglass noodlespotato starch noodles
1medium yellow onionsliced very thin
1small head of broccoli2 cups very small florets
5ouncesbutton mushrooms2 cups sliced thin
1small red bell peppervery thinly sliced
2large garlic clovesminced
3teaspoonstoasted sesame oildivided
1tablespoonlight flavor olive oil
3tablespoonssoy sauce
1tablespoonsugar
Optional: 1 tablespoon sesame seeds
Instructions
Bring a large pot of water to a boil. Add the noodles and remove from the heat. Stirring just a few times, let them sit in the hot water for 10 minutes. Immediately drain and rinse them well under cold running water, massage them gently as you rinse them. Let them drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces. I simply lifted handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. (In the past, I have also tossed the wet noodles onto a cutting board and roughly chopped them once or twice.) Drizzle the now cooled and cut noodles with 1 teaspoon of sesame oil, toss and set them aside.
Please note: This is a FAST stir fry method. Meaning high heat and constantly tossing your ingredients with a metal spatula or tongs. The entire cooking process will take less than 5-6 minutes, so you need to have everything set to go before you turn on the heat.
In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Set the sliced onions in their own bowl next to the stove. Set the broccoli, bell peppers and garlic in a separate bowl next to the stove. Set the mushrooms in their own bowl next to the stove. Place the cooked and cooled noodles next to the stove as well.
Pour the olive oil into a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your onions. Stir fry them until barely softened, about 1 minute.
Add the broccoli, bell pepper and garlic all at once and stir fry that for about 30 seconds. Add the mushrooms and toss to combine, stir frying that for just 30 seconds more. Add the noodles and the soy sauce mixture, tossing constantly to combine, stir fry for just 2-3 minutes, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Drizzle with the remaining 2 teaspoons of sesame oil and toss well to coat. Enjoy!
Notes
You can find glass noodles at most grocery stores in the international foods section. If you can not locate them there, there are countless varieties in all the Asian markets I've shopped. If you still can't find them, you can order the noodles here and while you're at it, this wok and these tongs make quick work of the whole meal!Setting a timer for the different steps in this recipe will make it a LOT simpler to throw everything together. Overcooked vegetables will pretty much ruin this meal. I set the timer next to the stove each time I add something to the skillet. It might be overkill, but it works and I never wind up with soggy or burnt vegetables.